Mini Fruit Tarts with No-Bake Cheesecake Filling
This easy recipe for mini fruit tarts is sure to impress! Homemade sugar cookie cups are filled with rich and creamy no-bake cheesecake, topped with fresh berries, and garnished with fresh herbs.
Servings: 12
Calories: 227kcal
Equipment
- Stand mixer or electric hand mixer
- Mini muffin pan
Ingredients
Sugar Cookie Cups:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ⅝ cup granulated sugar
- 2 large egg yolks
- ½ teaspoon vanilla extract
No-Bake Cheesecake Filling:
- ¼ cup heavy cream, chilled
- 4 ounces cream cheese, room temperature
- 1 Tablespoon sour cream, room temperature
- ¼ cup confectioners' sugar
- ½ teaspoon lemon juice
- ¼ teaspoon vanilla extract
- tiny pinch of salt
Garnish:
- fresh summer berries (blueberries, raspberries, blackberries, and/or strawberries)
- fresh herb sprigs (basil or mint, optional)
Instructions
Make the sugar cookie cups.
- In a medium bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter on high speed until smooth, about 30 seconds. Add the sugar and cream the sugar with the butter on high speed until light and fluffy, about 2 minutes, scraping the sides of the bowl as needed.
- Add the egg yolks and vanilla extract and beat to combine.
- Add the flour mixture to the butter mixture and mix on low speed just until combined, being careful not to over mix. The dough should be moistened throughout but still a bit crumbly.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
- While the dough chills, preheat the oven to 350°F. Spray a mini muffin pan with cooking spray.
- Once the cookie dough has chilled, scoop 1 Tablespoon of dough, roll into a ball using your hands, and place a cookie dough ball into each greased well of the mini muffin pan. You should have 24 balls of dough.
- Bake the cookies for 8 to 10 minutes or just until lightly golden.
- Immediately upon removing the muffin pan from the oven, use the back side of a teaspoon measuring spoon to press down the centers of each cookie, forming a cup. Let the cookie cups cool in the muffin pan for 5 minutes before carefully removing them from the pan and transferring them to a wire rack to cool completely.
Make the no-bake cheesecake filling.
- In a medium bowl, beat heavy cream using a handheld electric mixer until stiff peaks form. Set aside.
- In large bowl, beat cream cheese and sour cream using a handheld electric mixer until smooth.
- Add confectioners sugar, lemon juice, vanilla, and salt and beat until combined.
- Add the whipped cream to bowl with the cream cheese mixture and fold the whipped cream into the cream cheese mixture.
- Cover the bowl with plastic wrap and refrigerate the cheesecake filling for at least 1 hour (or up to 12 hours).
Assemble the fruit tarts.
- Scoop 1 teaspoon of chilled no-bake cheesecake filling into each cooled sugar cookie cup.
- Top each dessert with fresh berries and garnish with fresh herb sprigs (if using). Enjoy immediately.
Notes
Storage: It’s best to enjoy these mini fruit tarts shortly after assembling them, so I'd recommend storing the components separately, if possible and assembling the tarts shortly before serving. The sugar cookie cups can be stored in an airtight container at room temperature for up to 5 days, while the no-bake cheesecake filling can be stored in an airtight container in the fridge for up to 3 days. If you end up with leftover assembled mini fruit tarts, they can be stored in an airtight container in the fridge for up to 2 days. It’s best to remove any herb garnishes from the fruit tarts before storing, since the herbs’ flavors will seep into the cheesecake filling.
Be sure to spray the muffin pan with cooking spray and remove the cookie cups from the pan before they cool completely so that they don't become stuck in the pan. To remove then easily, slide a cake tester or small knife between the edge of the cookie and the side of the pan and lift gently upward; the cookie cup should pop up out of the pan.
To easily fill the cookie cups with cheesecake filling, scoop the filling using a teaspoon measuring spoon then transfer it to the cookie cups using a mini spatula. Use the back of the measuring spoon to smooth the filling.
If you prefer, you could fill the cookie cups with whipped cream rather than no-bake cheesecake filling.
Nutrition
Calories: 227kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 146mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 486IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
