Eggless Sugar Cookie Fruit Tarts
These beautiful eggless sugar cookie fruit tarts are the perfect sweet treat! The soft, chewy sugar cookie base is filled with a perfectly sweetened cream cheese filling. Top with your favorite berries for a truly show-stopping dessert.
I love the look of mini tarts as they’re absolutely stunning on display. These handheld treats are perfect to serve at parties, bridal showers, baby showers, or a get together with friends. They’re just the right size, although you may find yourself grabbing way more than just one!
Another huge perk is the eggless sugar cookie tarts can be prepared ahead of time, then pulled out right when you’re ready to serve. To have dessert out of the way and ready to serve is a must have when I am hosting.
This recipe is completely egg-free, making it perfect for anyone with egg allergies or when you simply need an eggless dessert option. These eggless mini tarts are just as rich, creamy, and delicious as traditional versions. They use my classic and well-loved eggless sugar cookie recipe. No one will ever guess they’re made without eggs.
Quick Look: Eggless Sugar Cookie Mini Tarts
🍋 Ingredients: The sugar cookie base is made from flour, butter, sugar, milk, vanilla, baking powder, and salt. The cream cheese filling is powdered sugar, cream cheese, heavy whipping cream, and vanilla. Pick your favorite fruit to put on top!
⏱️ Total time: About 1 hour 30 minutes (including chill time)
🧁 Equipment: Mixer, mixing bowls, muffin pan
💡 Top tip: Don’t skip chilling the dough so the cookie cups hold their shape
Note from Lexi: Why this Recipe Works
The flavor combination of the sugar cookie and cream cheese frosting is one of my favorites. Often times store bought cookie dough contains eggs, so I developed a from-scratch eggless sugar cookie recipe that is soft, buttery and beyond tasty. You won’t miss the eggs at all in this dessert! They are a great make ahead dessert to easily pull from the fridge and serve.
– Lexi with Our Slice of Home
Ingredients in eggless fruit tarts
Sugar Cookie Base
- All-purpose flour
- Unsalted butter
- Sugar
- Whole milk
- Baking powder
- Salt
- Vanilla
Cream Cheese Filling
- Powdered sugar
- Cream cheese
- Heavy whipping cream
- Vanilla
- Toppings: Fresh berries of your choice
How to make eggless sugar cookie mini tarts
Step one: Prepare your eggless sugar dough. Using a handheld mixer cream butter and sugar together until light and fluffy. Pour in vanilla and milk and stir well. Add in dry ingredients and mix until combined. Chill for one hour.
Step two: Preheat oven to 350 degrees and grease a 12-tin muffin pan. Once dough is removed from the fridge roll into a log. Slice in half and then slice 6 pieces on each side. Press the dough down flat into each muffin tin.
Step three: Bake for 12-14 minutes until they edges begin to slightly brown. Press down the center of the cookie with the back of a spoon to make a well for the filling. Allow cookies to cool and make your cream cheese frosting.
Step four: Once cookies are cooled, run a knife around the edges of the cookie then scoop them out with a spoon. You can either pipe the filling in or simply spoon it into the center of the cookie. Top with your favorite berries.
FAQ
Yes, prepare the day before and store them in the refrigerator covered. You can also bake the cookie cups 2 days in advance and store them in an airtight container. Then, fill with frosting and fruit just before serving.
Absolutely. If allergies allow, use store-bought dough and follow the package baking instructions for cook time/temperature.
Fresh berries like strawberries, blueberries, raspberries, blackberries and kiwi work great.
You can freeze the unfilled cookie cups. Let them cool completely, then freeze in an airtight container for up to 2 months. Thaw and fill before serving.
Allergy-Friendly Swaps
This recipe is naturally egg-free and nut-free
Dairy-Free: For the sugar cookies substitute vegan butter (firm hard block, not a spreadable kind) and your favorite dairy-free milk such as oat, almond, or soy milk. For the filling use a vegan cream cheese.
Gluten-Free: Replace the flour with a gluten-free flour blend. If the flour blend does not contain xanthan gum, add 1/4 teaspoon xanthan gum. Reduce the butter to only using 5 1/2 tablespoons of butter.
More eggless desserts
Another option with sugar cookie dough includes these Cut-Out Sugar Cookies for Decorating (Eggless). I also really love these eggless sugar cookies with vanilla frosting.
Eggless Pumpkin Pie (Easy + Delicious)
More fun spring and summer desserts include The Best Lemon Cookies Without Eggs or these Cheesecake Filled Strawberries.
Equipment needed
Standard 12-cup muffin tin
How to store
These eggless sugar cookie fruit tarts can be prepared ahead of time and stored covered in the refrigerator. When ready to serve, pull them out about 15 minutes prior to allow the sugar cookie to soften a bit.
Tips for Success
Be sure to grease the muffin cups well to prevent sticking. Run a knife around the outside of the cookie cup once it’s completely cooled and then pop them out with a spoon.
Pull the cookies out of the oven when the outsides begin to brown. Remember, they will continue to bake some while cooling.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Eggless Sugar Cookie Fruit Tarts
Equipment
Ingredients
Sugar Cookies
- 1 ½ cups (195 g) all-purpose flour
- ½ cup (113 g) unsalted butter softened
- ¾ cup (160 g) white granulated sugar
- 3 ½ tablespoons whole milk room temperature
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ teaspoon vanilla
Cream Cheese Filling
- 1 cup powdered sugar
- ½ block cream cheese (4 ounces) softened
- 2 tablespoons heavy whipping cream
- ½ teaspoon vanilla
- Fresh berries for topping such as strawberries and blueberries
Instructions
Make the cookie dough
- In a medium sized bowl combine flour, baking powder, and salt. Mix together and set aside.1 ½ cups all-purpose flour, ½ teaspoon baking powder, ⅛ teaspoon salt
- In a large bowl, use a handheld mixer on medium-low speed to cream the butter and sugar together until light and fluffy.½ cup unsalted butter, ¾ cup white granulated sugar
- Add the vanilla and milk, mixing until well combined. Add the dry ingredients and mix until the ingredients are just combined. Cover and chill for 1 hour in the refrigerator.½ teaspoon vanilla, 3 ½ tablespoons whole milk
Bake and form the centers
- Preheat your oven to 350°F and grease a 12-cup muffin pan. Remove the dough from the fridge and roll it into a log. Slice the dough in half, then cut each half into 6 equal pieces (12 total). Press each piece flat into the bottom of the muffin tin.
- Bake for 12 to 14 minutes, or until the edges are just lightly golden. While the cookies are still warm, gently press down the center of each one with the back of a spoon to create a well for the filling. Let them cool completely in the pan. While they are cooling, prepare your cream cheese filling.
Prepare cream cheese filling
- Beat softened cream cheese for about 30 seconds with a handheld mixer on low speed. Pour in powdered sugar, heavy whipping cream, and vanilla and mix until smooth.1 cup powdered sugar, ½ block cream cheese (4 ounces), 2 tablespoons heavy whipping cream, ½ teaspoon vanilla
Fill and decorate
- Once your cookies are cooled, run a knife around the edges and carefully remove with a spoon. Pipe or spoon the cream cheese frosting into the centers, then top with your favorite fresh berries.Fresh berries for topping such as strawberries and blueberries
A great bite sized sweet treat!