I have been making these little desserts for years now, so I figured it was high time I shared them with you! There are all sorts of ways you can make these – what essentially started out as a fruit pizza – but making them in mini cups makes them so much cuter! And anytime I can make a finger food for a BBQ or gathering, I will always choose that!
They’re the easiest to make, not hard to transport, and you can put whatever fruit or berries are your current favorites. I think berries work the best, but you can do whatever you want. I especially love making these for all America’s patriotic holidays because it’s too easy to get red, white and blue into one delicious little cup! Plus, if you have little people running around, they think getting to decorate their own tart is the bomb.
Mini Sugar Cookie Fruit Tarts
Ingredients
- 1 roll Pillsbury sugar cookie dough
- 8 oz cream cheese
- 1/3 cup sugar
- 1 tsp vanilla extract
- 12 oz cool whip
- assorted fruits - berries work best
Instructions
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Slice the sugar cookie dough into thin slices (about 1/4 inch) and press them into the sides of an uncreased mini muffin tin.
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Cook for about 10 minutes.
I always start at 8 minutes and then check. Most will fall while cooking - forming little cups - and you want them to be hard enough that they hold up, so definitely don't under-bake them.
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Let the cups cool and make the filling.
Beat the cream cheese until smooth (I always use my electric mixer).
Add in the sugar and vanilla. Then add the cool whip and mix until all combined. Make sure to scrap the bottom of the bowl.
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Fill or pipe the cups with the filling and then top with your preferred fruit or berries.
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These are best if made the day of, but they will hold in the refrigerator for about a day.
