Lemon, cheese and berries make a delicious trio. These bite-size Lemon Cheesecake Tarts are guilt free way to satisfy your sweet tooth. Did I mention this is a Weight Watchers dessert with only one point per tart. Recipe at livelaughrowe.com
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Mini Lemon Cheesecake Tarts

Prep Time 10 minutes
Total Time 10 minutes
Servings 30 people


  • 30 mini phyllo shells
  • 8 oz 1/3 less-fat cream cheese, at room temperature
  • 1/4 cup fat-free plain Greek yogurt
  • 2 tbsp granulated sugar
  • 2 tsp lemon juice
  • 2 tsp lemon zest, freshly grated (divided)
  • 1 tsp vanilla extract
  • 5 medium strawberries, cut into 6 pieces each (any fruit variety will work also)


  • Bake mini phyllo shells according to package, if necessary.
  • In a medium bowl, briskly whisk together softened cream cheese, yogurt, sugar, lemon juice,  1 tsp. lemon zest and vanilla until smooth.
  • Spoon cream cheese mixture into a plastic ziploc bag, snip off a corner and evenly pipe mixture into mini phyllo shells.  (Filling shells with a spoon is an option as well).
  • Top each shell with a piece of strawberry or fruit of choice (raspberries, blueberries or blackberries). Garnish with additional lemon zest.
  • Serve immediately or cover and refrigerate up to 4 hours.  


Yields 1 tart per serving.