My mini cheesecake tarts with fruit are fabulous little desserts that keeps calories, portion size, fat and sugar in check. Using store-bought phyllo cups as the base, I combine low fat cream cheese, fat free Greek yogurt (Fage is my yogurt of choice), vanilla and sugar substitute for an easy filling. I top each tart with a berry or a few pomegranate seeds and a tiny mint leaf for the prettiest presentation. You can use any berries you have on hand. Mini raspberry tarts, mini blackberry tarts and mini blueberry tarts are favorites. If using strawberries, I’d quarter them for the best look. You can just grab one and pop it in your mouth so they are the perfect pass around dessert or buffet option.
You can also top with chopped pistachios or chocolate shavings if you want to shake things up. If you don’t have tiny mint leaves, just chop the larger leaves and use a small piece or two on each tart. These little no bake cheesecake tarts are easy to make so you’ll want to give them a try.
Mini tarts make an excellent addition to a buffet and work great as a passed dessert. Did I mention these mini fruit tarts are Weight Watcher approved? So good.
How to make these mini fruit tarts
- To get started, preheat oven to 350 degrees F.
- Bake phyllo shells on a baking sheet and and bake about 5 minutes until lightly brown. Note: the shells are already baked but I like to crisp them up for a few minutes in the oven. See how I use them in my Balsamic Pear and Macadamia Bites recipe too.
- Put the mixture into a piping bag with a star tip and evenly divide cheese mixture among the shells OR just carefully spoon a dollop into each tart shell. Top each with some pomegranate arils or a berry and add a mint leaf to each. Serve immediately or cover and refrigerate up to 4 hours. If you like, you can dust with confectioner’s sugar right before serving. I keep a canister of powdered sugar substitute on hand and ready to go. Makes “finishing” your desserts a breeze. It really ups the WOW factor.
Did you like this recipe? If so, leave a comment and rating below. I’d love to hear from you.
These are easy to make and hold well in the fridge for a couple of hours.
Try some of my favorite “mini” dessert recipes where portion size is everything.
Gluten-Free Chocolate Peanut Butter Cupcakes
Cinnamon & Pear Glazed Mini Olive Oil Bundt Cakes
Mini Pistachio Ice Cream Sandwiches
Mini Cheesecake Tarts With Fruit
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 15 Mini phyllo shells (One box)
- 4 Oz. Low fat cream cheese room temperature
- 2 Tbsp. fat free Greek yogurt
- 1 Tbsp. Lankato or Swerve Sugar substitute
- 1 Tsp. Pure Vanilla extract
- 1 Tbsp. Pomegranate seeds
- 5 Fresh blackberries
- 5 Fresh raspberries
- 15 Fresh mint leaves tiniest leaves you can find
Instructions
- Preheat oven to 350°F.
- Bake phyllo shells on a baking sheet and and bake about 5 minutes until lightly brown. Note: the shells are already baked but I like to crisp them up for a few minutes in the oven.
- Put the mixture into a piping bag with a star tip and evenly divide cheese mixture among the shells OR just carefully spoon a dollop into each tart shell. Top each with some pomegranate arils or a berry and add a mint leaf to each. Serve immediately or cover and refrigerate up to 4 hours. If you like, you can dust with confectioner’s sugar right before serving. I keep a canister of powdered sugar substitute on hand and ready to go. Makes “finishing” your desserts a breeze. It really ups the WOW factor.
