Summer desserts are the best when they are easy to make and use fresh seasonal fruits. Easy Mini Fruit Tarts do just that and come together in less than 30 minutes. Your guests will love this sweet, creamy summer dessert.
Whether you’re looking for an easy summer dessert or a fun red, white and blue treat for a 4th of July celebration, this fresh fruit tart is a recipe you’ll want to save to make and share with friends and family each year!
The best summer desserts feature fresh seasonal fruit and require no baking. Who wants to turn on the oven and heat up the house when it is already so hot outside. This recipe for Easy Mini Fruit Tarts makes a deliciously cool and creamy summer dessert.
I used a pre-made mini graham cracker pie crust as a shortcut. I filled it with a lemony cream cheese filling and topped it all with fresh raspberries, blueberries and a dollop of whipped cream. Super easy and full of juicy fruit flavor.
Easy Mini Fruit Tarts Recipe
Key Ingredients:
- CRUST– Look for pre-made mini graham cracker pie crusts in the baking aisle of the grocery store. They come 6 to a pack and save you time in the kitchen.
- FILLING– Cream cheese, confectioners’ sugar, vanilla and fresh lemon juice come together to make the easy filling for these sweet tarts.
- FRESH FRUIT– Add raspberries and blueberries to make a tasty red, white and blue dessert for summer. Peaches, pineapple and strawberries can also be used.
- TOPPING– Whipped cream is added to the top to finish this little fruity dessert. Want to make it extra special, add some red, white and blue sprinkles or a fresh mint leaf to the top.
How to make Mini Fruit Tarts
Step-by-Step Instructions:
- In a medium mixing bowl, beat the cream cheese, confectioners’ sugar, vanilla and lemon juice with a handheld electric mixer until smooth and creamy, about two minutes.
- Unwrap and place the mini pie crusts on a sheet pan. Divide the cream cheese filling between the crusts and spread evenly with a butter knife.
- Add the fresh raspberries to the center of each tart and fill in around the edges with fresh blueberries. Chill in the refrigerator for 30 minutes. Add a dollop of whipped cream to the top of each tart before serving, if desired. Recipe makes 6 servings.
Easy Mini Fruit Tarts can be made ahead of time and kept in the refrigerator until ready to serve. Cover them with plastic wrap and they travel well to a party or a cookout with family.
These summer treats taste best when they are served cold and topped with whipped cream. Luscious and inviting, you’ll want to keep this 15-minute dessert recipe in your collection of easy no-bake summer desserts.
More Easy Summer Desserts
For more delicious summer desserts and easy meal ideas, enter your email in the SUBSCRIBE BOX and I’ll send them your way!
Get recipes sent to your inbox!
Easy Mini Fruit Tarts
Ingredients
- 6 mini graham cracker pie crusts, found in the baking aisle
- 8 ounces cream cheese, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla
- 2 tablespoons lemon juice, fresh squeezed
- 1 cup raspberries, fresh
- 1 cup blueberries, fresh
- whipped cream , for garnish
Instructions
- In a medium mixing bowl, beat the cream cheese, confectioners' sugar, vanilla and lemon juice with an electric hand mixer until smooth and creamy, about two minutes.
- Unwrap and place the mini pie crusts on a sheet pan. Divide the cream cheese filling between the crusts and spread evenly with a butter knife.
- Add the fresh raspberries to the center of each tart and fill in around the edges with fresh blueberries. Chill in the refrigerator for 30 minutes. Add a dollop of whipped cream to the top of each tart before serving, if desired. Recipe makes 6 servings.
Equipment
- 1 medium mixing bowl
- 1 small sheet pan
- 1 electric hand mixer
