Photo of Mini Strawberry-Lemon Cheesecake Tarts by WW

Mini Strawberry-Lemon Cheesecake Tarts

Total Time
20 min
15 min
5 min
Lemon, cream cheese, and berries make for a delicious dessert trio, and we combine all three in this easy recipe that offers a fun take on cheesecake with a crisp phyllo shell. And we made these bite-sized so you can satisfy your sweet tooth without overdoing it. The filling combines rich, creamy Greek yogurt with 1/3-less-fat cream cheese to lighten it without losing its lusciousness. For an extra-special touch, melt strawberry jelly and brush over strawberries to glaze. While we opted for strawberries, you can use whatever berries are in season. Raspberries, blackberries and blueberries are all tasty choices, or mix and match them.


Mini phyllo shell(s)

30 item(s), thawed if frozen

Low fat cream cheese

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

Plain fat free Greek yogurt

¼ cup(s)


2 Tbsp, granulated

Fresh lemon juice

2 tsp

Lemon zest

1 tsp, freshly grated (plus extra for garnish)

Vanilla extract

1 tsp


5 medium, cut into 6 pieces each


  1. Preheat oven to 350°F.
  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, yogurt, 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.
  5. Serving size: 1 tart