Cream Cheese Fruit Tarts
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12-24
Cookie crusted tarts topped with a cream cheese filling and fresh fruit
  • 20 oz. vanilla sandwich cookies (you'll want about 4 cups of crumbs)
  • 12 tbsp (1½ sticks) unsalted butter, melted
  • 16 oz. cream cheese, softened (I used low fat)
  • ½ cup (4 oz) sugar
  • 1 tsp (5 ml) vanilla extract
  • assorted fresh fruit
  1. To prepare the crust, preheat the oven to 325F. Pulse cookies in a food processor to get crumbs. Stir together crumbs and melted butter. Press crumb mixture into the bottom and up the sides of 12 (4-inch) tart pans with removable bottoms. Place on 2 baking sheets.
  2. Bake crusts for 9 minutes, until lightly browned. Transfer tart pans to a wire rack and allow to cool completely (about 30 minutes).
  3. To prepare the filling, beat cream cheese, sugar, and vanilla at medium speed with an electric mixer until smooth. Spoon mixture into crusts, using a knife to smooth evenly. Cover and chill for 1-24 hours.
  4. Just before serving (or 1-2 hours before), remove tarts from pans and top with assorted fresh fruit.
  5. *Note: tarts are best eaten the day they're topped with the fruit!
Adapted from Southern Living June 2010
Recipe by Honest Cooking at