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Mini Fruit Cookie Tarts

  • Author: Laura
  • Total Time: 35 minutes
  • Yield: 24 servings 1x


Units Scale
  • 1 (16.5 oz) roll Pillsbury refrigerated sugar cookie dough
  • 1 (8 oz) pkg cream cheese, softened
  • 1 (16 oz) container Cool Whip, thawed
  • 4 cups of any kind of fruit, cut into small pieces if needed (Berries, canned mandarin oranges or pineapple, kiwi, etc.)


  1. Cut dough into 48 pieces. Roll each piece of dough in a ball. Place each ball in mini muffin pans. Bake at 350 degrees for 6-7 minutes.  Making sure not to over cook them.
  2. Allow them cool in the pan for just a couple minutes and then pop them out of the muffin tins. Allow to continue to cool on a cooling rack.
  3. In a bowl, beat cream cheese with a hand mixer until fluffy and smooth. Then blend in the cool whip.
  4. Pipe some of the cream cheese filling into the cookie shells. The decorate tops of the tarts with fruit. Makes 24 servings.


  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
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