Vegan Sugar Cookie Fruit Tart

Even though its snowing here in Colorado, Summer is still right around the corner. What is better on a warm summer evening than a fruity and refreshing dessert? I saw this recipe from Lauren’s Latest and had to try my hand at a simple, veganized version. This recipe was so jaw droppingly delicious that I downed three pieces like it was nothing. I could NOT stop eating it!

This sugar cookie fruit tart is best when eaten within the first day or so because of the short shelf life of the fresh fruit, but can be kept in the fridge for a max of about three days. It is perfect for picnics and BBQs and will most likely become one of your favorite desserts after your first bite. It is also stunningly beautiful to look at!

For this sugar cookie fruit tart, you can either use a small baking sheet or press your sugar cookie dough into a round pan to make it into a pie style dessert.

You will either need to make your own vegan sugar cookie dough from scratch, use a premade plant-based sugar cookie dough mix, or purchase ready-made vegan sugar cookie dough. I tried using the Sweet Loren’s vegan sugar cookie dough to save time. I just rolled all the precut squares together into one ball and it worked perfectly!


  • Jello Instant French Vanilla Pudding
  • One tub of Vegan Whipped Cream (Such as Truwhip or Cocowhip)
  • 1 1/4 cup Plant Based Milk (to make pudding)
  • Fresh Fruit such as: mangos, pineapples, berries, grapes, bananas, kiwis, etc. (I used blueberries, kiwis, and strawberries)
  • Vegan Sugar Cookie Dough (homemade or premade)
  • Lightly greased small baking sheet or round pan


(Before getting started, make sure you’ve allowed time for your whipped cream to thaw if it came from the frozen section, and prepare cookie dough if necessary)

  1. Lightly grease pan to reduce sticking.Take your prepared sugar cookie dough and press it either into a large, flat layer on your baking sheet, or into a round pie pan. Try to spread the dough out as evenly as possible, and avoid making the layer too thin. It might look a little rough, but don’t worry! The dough will rise and spread over the cookie sheet. If using a round pan, you can push some up the sides to make a “pie crust.” We’re covering it with pudding and fruit anyways. (;
  2. Bake your dough according to your chosen method. Using the Sweet Loren’s premade sugar cookie dough, I placed my pan in the oven for 12 minutes. We want to achieve a chewy sugar cookie texture. Once done, place on a hot pad in the freezer and cool to the touch, about 20 minutes max.
  3. In the meantime, make your Jello Instant Pudding using 1 1/4 cups plant based milk. (I used Almond) Follow the instructions on the box and make sure you allow the pudding to set and thicken for 2-5 minutes.
  4. Whisk half the tub of whipped cream into the pudding.
  5. Chop your fruit as necessary into bite sized pieces. It’s up to you how much fruit you’d like to use, but for reference, I used 2 sliced kiwis, about 8 sliced strawberries, and half a container of blueberries.
  6. Once cool, spread as much of the pudding mixture as you’d like over the sugar cookie crust. Use your creativity and preference to top with fruit.
  7. For best quality, chill in refrigerator for 1-2 hours, cut into pieces, and serve. ❤

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