Mini Strawberry-Lemon Cheesecake Tarts

Points™ per serving

Total 30 min

Prep 10 min

Cook 5 min

Serves 30


  • Mini phyllo shell(s)  30 item(s), thawed if frozen
  • Light cream cheese  8 oz, at room temperature (use 1/3-less-fat variety)
  • Plain fat free Greek yogurt  ¼ cup(s)
  • Sugar  2 tbsp(s), granulated
  • Fresh lemon juice  2 tsp(s)
  • Lemon zest  1 tsp(s), freshly grated (plus extra for garnish)
  • Vanilla extract  1 tsp(s)
  • Strawberries  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 Ziploc 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.

Mini Strawberry-Lemon Cheesecake Tarts

5 min

10 min

Strawberries, lemon, cheese – how can you resist? We made these 1 Point tarts bite-size so you can satisfy your sweet tooth without overdoing it.



For an extra-special touch, melt strawberry jelly and brush over strawberries to glaze (could affect the recipe’s Points value). These can also be topped with raspberries, blackberries, or blueberries.

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