Mini Strawberry-Lemon Cheesecake Tarts
- Total Time
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 cheese8 oz, at room temperature (use 1/3-less-fat variety)
fat-free plain Greek yogurt¼ cup(s)
sugar2 Tbsp, granulated
fresh lemon juice2 tsp
lemon zest1 tsp, freshly grated (plus extra for garnish)
vanilla extract1 tsp
strawberries5 medium, cut into 6 pieces each
- Preheat oven to 350°F.
- Place phyllo shells on a baking sheet and bake until lightly toasted, about 5 minutes; let cool.
- Meanwhile, in a medium bowl, briskly whisk together softened cream cheese, yogurt, sugar, lemon juice, lemon zest and vanilla until smooth.
- 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.