>>Blueberry Cheesecake Tartlets

Blueberry Cheesecake Tartlets

Ease: Easy

Yield: 30 tartlets

Preparation time: 20 minutes

Cook Time: 20 minutes

Southeast Dairy Association - blueberry cheesecake tartlets
This fresh, flaky blueberry dessert is filled with dairy goodness, utilizing cream cheese and low-fat Greek yogurt.


  • 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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