Photo of Mini Strawberry-Lemon Cheesecake Tarts by WW

Mini Strawberry-Lemon Cheesecake Tarts

1 - 2
PersonalPoints™ per serving
Total Time
30 min
10 min
5 min
Lemon, cheese, berries – a delicious dessert trio. We made these bite-size so you can satisfy your sweet tooth without overdoing it.


Mini phyllo shell(s)

30 item(s), thawed if frozen

Low fat cream cheese

8 oz, 8 oz, at room temperature (use 1/3-less-fat variety)

Plain fat free Greek yogurt

¼ cup(s)


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)


5 medium, cut into 6 pieces each


  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.


For an extra-special touch, melt strawberry jelly and brush over strawberries to glaze (could affect the recipe’s Points value). These can also be topped with raspberries, blackberries or blueberries.