Mini Berry Tarts

Sugar cookie tarts filled with sweetened cream cheese and topped with berries.

This recipe has a major shortcut, and I am not ashamed… it’s refrigerated cookie dough. One tube makes quite a few tart shells (about 40), so I usually use a whole tube, and freeze any shells I don’t need to use right away. Then when I need a quick dessert, I pull out the shells from the freezer, whip up the filling and top with the berries.

Sugar cookie tarts filled with sweetened cream cheese and topped with berries.

These can be made ahead of time, but the shell will soften up a bit after 24 hours in the refrigerator, so same day is best.

Sugar cookie tarts filled with sweetened cream cheese and topped with berries.

Mini Berry Tarts
  • 1 16.5 ounce tube of refrigerated sugar cookie dough (I used Pillsbury)
  • 8 ounces cream cheese, softened
  • 2 tablespoons heavy cream
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 quart of strawberries chopped into small pieces, or whole raspberries
  1. Preheat oven to 350 degrees.
  2. Using a greased mini muffin pan, fill each section with a 1 inch ball of sugar cookie dough. I use a leveled off small scoop from Pampered Chef, which is 1 tablespoon.
  3. Bake the tarts for about 10-12 minute. When they come out of the oven, gently press down the center of the tart to make space for the cream cheese filling. I use the blunt end of my pizza slicer. There is an actual tool designed for this called a mini tart shaper, but even the end of wooden spoon would do the job.
  4. Allow the tarts to cool in the pan for 5 minutes and then gently twist to loosen the edges and remove from the pan to a cooling rack. The tart shells are much easier to remove from the muffin tin if they do not go over the edge of the pan when they bake. If yours are difficult to remove, try filling them with less dough, greasing more thoroughly, or allowing them to cool longer.
For the filling
  1. In a large bowl, beat the cream cheese and heavy cream with an electric mixer until fluffy and smooth.
  2. With the mixer on low speed, add the powdered sugar a little at a time until smooth and creamy.
  3. Beat in the vanilla extract.
  4. Fill a piping bag or ziplock bag with the filling mixture and pipe into each tart.
  5. Top with small pieces of strawberry, or a whole raspberry.
  6. Keep refrigerated until ready to serve.


  1. says

    These are lovely; made them for a “tart” tea and they were gone in no time! I did use regular piecrust pastry ( from scratch) and they were great. I am making them for a Christmas dessert..THANK YOU

  2. Zee says

    Hi Julie,
    Could you please suggest a recipe for the sugar cookie dough as the refrigerated dough is not available where I am.
    Looking forward to making these!

    • says

      You can make them ahead, but the shell does soften up a bit the next day. I usually like to bake the shells and prepare the filling ahead of time, and then just assemble the day of. Hope you enjoy!

  3. Anthea says

    Hi can I use other fruits like pineapples, I would love this for my baby shower but my colors are gender neutral…yellow and gray

  4. Barbara Harding says

    I am going to make your recipe tomorrow. Do you press the sugar cookie dough into the tart shell or do you just place the ball in the tart shell and bake it. Thanks so much.

  5. PC says

    Hi, looks great! Can you share how to make the dough into such perfect round shapes using the muffin tin? TIA

  6. Sav says

    I only got 24 shells from the package. I used my 1 tablespoon cookie scoop and leveled it off and everything! So strange. But otherwise this recipe is wonderful! I just need two packages of dough! :)

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