Mini Raspberry Tarts

raspberry-cheese-tarts John Kernick


  • 1 (16.5-ounce) package refrigerated sugar cookie dough
  • 1 (8-ounce) package 1/3-less fat block-style cream cheese
  • 1/4 cup sugar
  • Zest of 1 orange
  • 1/2 teaspoon vanilla extract
  • 32 fresh raspberries


Preheat oven to 350°. Coat a mini-muffin tin with nonstick cooking spray. Divide sugar cookie dough into 32 pieces. Coat hands in flour, and roll pieces into balls. Press each ball into tin, forming dough up and around into the shape of a tart. Bake for 11–12 minutes or until golden. Let cool 10 minutes in pan. Remove tarts, and cool completely on a wire rack. Using an electric mixer, combine cream cheese, sugar, orange zest, and vanilla. Spoon cream cheese mixture into each tart. Top each with a fresh raspberry. Chill until ready to serve.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 32 tarts (serving size: 1 tart)

Nutritional Information

Calories per serving: 85
Fat per serving: 4g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 1g
Carbohydrate per serving: 11g
Fiber per serving: 0.0g
Cholesterol per serving: 8mg
Iron per serving: 0.0mg
Sodium per serving: 95mg
Calcium per serving: 23mg