Mini strawberry-lemon cheesecake tarts
1
Points®
Total time: 30 min • Prep: 10 min • Cook: 5 min • Serves: 30 • Difficulty: Easy
Lemon, cheese, berries – a delicious dessert trio. We made these bite-size so you can satisfy your sweet tooth without overdoing it.
Ingredients
Mini phyllo shells
30 item(s), thawed if frozen
Light cream cheese
8 oz, 8 oz, at room temperature (use 1/3-less-fat variety)
Plain fat free Greek yogurt
¼ cup(s)
Sugar
2 tbsp(s), granulated
Fresh lemon juice
2 tsp(s)
Lemon zest
1 tsp(s), freshly grated (plus extra for garnish)
Vanilla extract
1 tsp(s)
Strawberries
5 medium, cut into 6 pieces each
Instructions
1
Preheat oven to 350°F(177°C).
2
Place phyllo shells on a baking sheet and bake until lightly toasted, about 5 minutes; let cool.
3
Meanwhile, in a medium bowl, briskly whisk together softened cream cheese, yogourt, sugar, lemon juice, lemon zest and vanilla until smooth.
4
Spoon cream cheese mixture into a plastic ziptop food storage bag, snip off a corner and evenly pipe mixture into baked shells (or fill with a spoon); top each with a piece of strawberry and garnish with lemon zest. Serve immediately or cover and refrigerate up to 4 hours. Yields 1 tart per serving.
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