Blackberry cheesecake tarts

PersonalPoints™ per serving
Total Time
18 min
5 min
3 min
Decadent and rich, these creamy fruit tarts are super simple to make thanks to the convenience of prepared phyllo shells—a light, flaky alternative to traditional pastry crust—plus a fresh combo of yogurt and cream cheese. Lemon zest adds a touch of brightness to the filling that really highlights the ripe blackberry flavors. Try this recipe with whatever berries are fresh at the market—blueberries, raspberries, even quartered strawberries.


Mini phyllo shell(s)

30 item(s)

Low fat cream cheese

4 oz

Fresh blackberries

4 oz

Plain lowfat Greek yogurt

3 Tbsp

Confectioners' sugar

7 tsp, 2 tablespoons plus 1 teaspoon

Lemon zest

½ tsp, grated

Table salt

1 pinch(es)

Fresh blackberries

1 cup(s), about 30 blackberries


  1. Preheat oven to 350°F.
  2. Place tart shells on large baking sheet and bake until crisp, 3–5 minutes. Transfer to wire rack and cool completely.
  3. Meanwhile, combine cream cheese, 4 ounces of blackberries, yogurt, 2 tablespoons of confectioners' sugar, lemon zest, and salt in food processor and puree.
  4. Spoon cream cheese mixture evenly into phyllo shells. Top each tart with a black berry (halve berries if large) and sprinkle with remaining 1 teaspoon confectioners' sugar. Serve at once.
  5. Per serving: 3 tarts