Southeast Dairy Association - blueberry cheesecake tartlets


Blueberry Cheesecake Tartlets

This fresh, flaky blueberry dessert is filled with dairy goodness, utilizing cream cheese and low-fat Greek yogurt.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 30 tartlets


  • 2 (1-ounce) packages frozen mini phyllo pastry shells
  • 4 ounces low-fat cream cheese
  • 3 tablespoons sugar, divided
  • 1 (6-ounce) container low-fat honey vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/2 cup cranberry juice
  • 1 tablespoon fresh lemon juice
  • 1 cup blueberries


  • Bake pastry shells according to package directions; cool completely.
  • Beat cream cheese and 1 tablespoon sugar in a medium bowl with an electric mixer until creamy; add yogurt, vanilla and lemon zest, beating until smooth. Spoon mixture evenly into cooled pastry shells; refrigerate until ready to serve.
  • Combine juices and remaining 2 tablespoons sugar in a small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; stir in blueberries. Simmer 10 minutes or until blueberries begin to pop and sauce thickens; remove from heat and let cool. To serve, spoon sauce evenly over filling in shells.
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