Sugar Cookie Lemon Fruit Cups

5 from 1 vote

Sugar Cookie Lemon Fruit Cups

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!

Prep Time20

Cook Time15

Additional Time1 25

Total Time2

Course: America's Best 4th of July Desserts, Recipes and Sides

Keyword: berries, Cookies, dessert, fruit, fruit pizza, lemon, sugar cookie

Servings:

Author: Sweet Basil

Ingredients

1 Sugar Cookie Dough Recipe * see note for a shortcut

Sugar Cookie Dough Recipe

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

US Customary - Metric

Instructions

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
1 Sugar Cookie Dough Recipe * see note for a shortcut
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.
8 Ounces Cream Cheese
Add the pudding and beat again.
1 Box Lemon Pudding
Add the lemon extract and a squeeze of yellow gel, beat again.
Yellow Food Color Gel, 1/2 teaspoon Lemon Extract
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.
1 Cup Whipping Cream* see note, 2 Cups Powdered Sugar
Fold 1/2 of the whipped cream and powdered sugar into the pudding mixture.
2 Cups Powdered Sugar
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!
Blackberries

Notes

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