Photo of Mini Vanilla Bean-Pomegranate Cheesecake Tarts by WW

Mini Vanilla Bean-Pomegranate Cheesecake Tarts

1
1
1
Smartpoints value per serving
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
30
Difficulty
Easy
These tarts can be topped with any fresh fruit – chopped blood oranges, grapes or kiwi are all great.

Ingredients

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)

sugar

2 Tbsp

vanilla extract

1 tsp

vanilla bean(s)

1 item(s), pod

pomegranate seeds

½ cup(s)

fresh mint leaves

¼ cup(s)

Instructions

  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 and vanilla extract until smooth. Split vanilla bean pod in half and scrape seeds into bowl; gently combine into cream cheese mixture.
  4. Evenly divide cheese mixture among shells; top each with some pomegranate arils and a mint leaf. Serve immediately or cover and refrigerate up to 4 hours.
  5. Serving size: 1 tart

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