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, and heavy whipping cream. Pick your favorite fruit to put on top!
⏱️ Total time: 1 hr 9 mins (20 min prep + 14 min cook + 35 min cooling/decorating)
🧁 Equipment: Mixer, mixing bowls, 24 cup Mini Muffin Pan
Note from Lexi: Why this Recipe Works
The flavor combination of the sugar cookie and cream cheese filling 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
- Toppings: Fresh berries of your choice
How to make eggless sugar cookie mini tarts
Step one: Preheat oven to 350 degrees and grease a mini muffin tin. 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.
Step two: Scoop 1 tablespoon of dough, roll into a ball and place into the muffin cups. Press down slightly.
Step three: Bake for 11-13 minutes until they edges begin to slightly brown. Immediately press down in the center to create a well. I like to use the back of a rounded 1/2 teaspoon measuring spoon. Allow the cookies to cool completely in the pan (about 25 minutes).
Step four: While the cookies are cooling, create your cream cheese filling. Place cream cheese in a medium-size bowl and beat with a handheld mixer about 30 seconds on low speed. Pour in heavy whipping cream and powdered sugar. Mix on low speed until combined.
Step five: Place filling in a piping bag or spoon it into the sugar cookie. Top with any fruit you’d like!
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 and dairy-free heavy whipping cream.
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 so they aren’t overly greasy.
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.
More fun spring and summer desserts include The Best Lemon Cookies Without Eggs or these Cheesecake Filled Strawberries.
Equipment needed
- 24 cup mini-muffin pan
- Handheld mixer to make the eggless cookie dough and to mix the cream cheese filling
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 (150 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
- 4 ounces cream cheese softened
- 2 tablespoons heavy whipping cream
- Fresh berries for topping such as strawberries and blueberries
Instructions
Make the cookie dough
- Preheat your oven to 350°F and lightly grease a 24-cup mini-muffin pan.
- 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.½ teaspoon vanilla, 3 ½ tablespoons whole milk
- Pour in the dry ingredients and mix until just combined.
Bake and form the centers
- Scoop 1 tablespoon of dough. Roll it into a ball, then place it into the prepared mini-muffin pan. Gently press down on each ball to flatten the top.
- Bake for 11 to 13 minutes, or until the edges are just lightly golden. While the cookies are still warm, gently press down the center of each one to create a well for the filling. I prefer to use the back of a 1/2 rounded teaspoon.
- 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 and heavy whipping cream. Mix on low until smooth.1 cup powdered sugar, 4 ounces cream cheese, 2 tablespoons heavy whipping cream
Fill and decorate
- Once the cookies have cooled, run a knife around the edges and carefully remove them from the pan. This part can be a little tedious, but it’s worth it! I prefer to place the cream cheese filling in a piping bag and pipe it into each cookie. You can also spoon the filling in.
- Top with fresh berries and enjoy!Fresh berries for topping such as strawberries and blueberries
Notes
Nutrition
A great bite sized sweet treat!