Best Strawberry Cookie Tarts Recipes
STRAWBERRY CREAM CHEESE COOKIE TARTS
Need cookie tray sweets? Jump start a strawberries and cream sweet bite with a sugar cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 32
Number Of Ingredients 7
Steps:
- Make cookie dough as directed on package. Roll dough into 32 (1-inch balls); place in greased muffin cups. Press each ball in bottom and up side of muffin cup. Bake at 350°F for 12 to 15 minutes or until edges just begin to brown. Cool 20 minutes. Remove from pan; cool completely.
- Mix cream cheese, milk and powdered sugar with electric mixer on medium speed until smooth. Fill each cookie cup with rounded teaspoonful of filling. Top each cookie with decorating icing and sprinkles. Store in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie Tart, Sodium 115 mg, Sugar 11 g, TransFat 1/2 g
STRAWBERRY COOKIE TARTS
For an even more festive touch on the Fourth of July, top half of the cookies with strawberries (or raspberries) and the other half with blueberries. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, beat melted chips, cream cheese, whipped topping, sugar, lemon juice and vanilla until smooth. Spread about 1 heaping tablespoon onto each cookie. Top with sliced strawberries. Refrigerate until serving.
Nutrition Facts : Calories 148 calories, Fat 8g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 97mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
CREAMY STRAWBERRY COOKIE "TARTS"
With their chocolate chip cookie crusts and creamy, cheesy strawberry flavor, treating a crowd of 12 has never been easier!
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield Makes 12 servings.
Number Of Ingredients 6
Steps:
- Stir boiling water into dry gelatin mix in small bowl at least 2 min. until completely dissolved. Cool 5 min., stirring occasionally.
- Pour gelatin mixture into blender. Add cream cheese; cover. Blend on medium speed 30 to 45 sec. or until well blended; scrape down side of blender container, if needed. Add whipped topping; cover. Blend on low speed 5 sec. or just until blended.
- Line 12 muffin pan cups with paper liners; spray with cooking spray. Place 1 cookie on bottom of each prepared cup; top evenly with the gelatin mixture. Refrigerate 1 hour 30 min. or until firm. Top each with a strawberry just before serving. Store leftover desserts in refrigerator.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.5823 g, Sugar 0 g, Protein 2 g
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