Photo of Mini vanilla bean-pomegranate cheesecake tarts by WW

Mini vanilla bean-pomegranate cheesecake tarts

Points® value
Total Time
25 min
20 min
5 min
What’s so lovely about these pretty tarts is that they aren’t that hard to make and will be done in less than 30 minutes. The crisp mini phyllo shells hold a luscious vanilla-laced cream cheese filling made lighter by the addition of rich Greek yogurt. Using a fresh vanilla bean gives these tarts that extra oomph of vanilla flavor, and the filling is speckled with the beautiful seeds. If you’re new to fresh vanilla beans, the end of a butter knife or the tip of a spoon are among the most effective ways to scrape out the seeds. Be sure to scrape out as many as possible. Pomegranate seeds and fresh mint are gorgeous toppings, but you can use any fresh fruit you like, such as chopped blood oranges, grapes, kiwi, or strawberries.


Mini phyllo shells

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

Vanilla extract

1 tsp

Vanilla bean

1 item(s), pod

Pomegranate seeds

½ cup(s)

Fresh mint leaves

¼ cup(s)


  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