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Photo of Mini strawberry-lemon cheesecake tarts by WW

Mini strawberry-lemon cheesecake tarts

1
Points® value
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.

Notes

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.

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