Sugar Cookie Lemon Fruit Cups

Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 1 hour 25 minutes
Total Time: 2 hours
Servings: 10
We love the quick and easy fruit pizza recipe using a sugar cookie crust, but these Sugar Cookie Lemon Fruit Cups might just take over as the new favorite. A light lemon pudding, cream cheese filling is perfect with fruit!


  • 1 Sugar Cookie Dough Recipe * see note for a shortcut

Sugar Cookie Dough Recipe

  • 8 ounces of Cream Cheese softened
  • 1 Small Package Instant Lemon Pudding
  • 1 Cup Heavy Whipping Cream* see note
  • 2 Cups Powdered Sugar divided
  • Yellow Food Color Gel
  • 1/2 Teaspoon Lemon Extract
  • Blackberries Strawberries (chopped), raspberries, and/or blueberries


  • Preheat the oven to 350 degrees.
  • Grease a muffin tin, or a mini muffin tin.
  • Press a scoop of sugar cookie dough into the bottom of each muffin cup. No need to press it up the sides, it will grow on its own. *SEE NOTE
  • Bake for 10-15 minutes depending on the size of muffin well. Once the dough is starting to turn golden, especially around the edges and the tops don't look wet, remove from the oven and gently place on the counter to cool.
  • Using a tart shaper or end of a rolling pin or back of a spoon, press down in the center of each cookie to create a well in the center.
  • Meanwhile, using a hand mixer, beat the cream cheese until smooth.
  • Add the pudding and beat again.
  • Add the lemon extract and a squeeze of yellow gel, beat again.
  • In a separate bowl, beat the whipping cream until it begins to thicken. Add 1/3 Cup Powdered Sugar and beat until stiff peaks form.
  • Fold 1/2 of the whipped cream and powdered sugar into the pudding mixture.
  • Add remaining whipped cream and fold, adding more yellow food color gel if needed.
  • Fill a piping bag or ziploc bag with the corner cut off. Pipe the filling into each cooled cookie.
  • Top with fruit and serve!


  • You can purchase sugar cookie dough and just combine two to three of the dough sections for each fruit cup or one for each mini cup.
  • If you'd like to use cool whip instead of the heavy cream, use 1/3 cup less powdered sugar in the recipe and use 1 Cup of cool whip instead. Use remaining powdered sugar in the filling.
  • If you are making dough from scratch, press a scoop into one well and then do a test bake. If the edges don't come up high enough, add more dough on your next round.
  • These fruit cups can be made 24 hours in advance.
Nutrition Facts
Sugar Cookie Lemon Fruit Cups
Amount Per Serving (1 g)
Calories 278 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Polyunsaturated Fat 5g
Cholesterol 52mg17%
Sodium 126mg5%
Carbohydrates 29g10%
Sugar 25g28%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.