Mini Strawberry-Lemon Cheesecake Tarts

1 tart = 1 WW Smart Points Lemon, cheese, berries – a delicious dessert trio. We made these bite-size so you can satisfy your sweet tooth without overdoing it.

Mini Strawberry-Lemon Cheesecake Tarts

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  • Prep Time


  • Total Time


  • Servings



  • 30

    mini phyllo shell(s), thawed if frozen

  • 8

    oz ⅓ less fat cream cheese, at room temperature

  • 1

    ⁄4cup(s)fat-free plain Greek yogurt

  • 2

    Tbsp sugar, granulated

  • 2

    tsp fresh lemon juice

  • 1

    tsp lemon zest, freshly grated (plus extra for garnish)

  • 1

    tsp vanilla extract

  • 5

    medium strawberries,(can substitute raspberries, blackberries or blueberries) 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 zip top 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.


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