Strawberry blueberry lemon cheesecake tarts

Servings 30

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  • 30 Mini phyllo shell s , thawed if frozen 0 personal points
  • 8 oz Low fat cream cheese at room temperature (use 1/3-less-fat variety)
  • ¼ cup s Plain fat free Greek yogurt
  • 2 tsp sugar
  • 2 tsp Fresh lemon juice
  • 1 tsp Lemon zest freshly grated (plus extra for garnish)
  • 1 tsp Vanilla extract
  • 5 medium Strawberries cut into 30 pieces each
  • 1 cup blueberries


  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 any other fruit and garnish with lemon zest. Serve immediately or cover and refrigerate up to 4 hours.
  5. Serving size: 1 tart

Recipe Notes:

These tarts are just one point each

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