Lemon tartlets garnished with a fresh blueberry and lemon zest on a white marble board

Lemon Cheesecake Tartlets

These creamy, lemony little dessert tartlets in a crispy phyllo shell are a breeze to put together and a bite sized favorite


Did I mention they’re also pretty guilt free?  Lower fat cream cheese and Greek yogurt give the cheesecake like quality but not the extra calories!

Let’s measure out our ingredients.  I have 4 ounces of room temperature neufchâtel cheese, 2 tablespoons of plain, fat free Greek yogurt, 1 1/2 tablespoons of granulated sugar, 2 teaspoons lemon juice, 1 teaspoon of lemon zest plus strips for garnish, 1 teaspoon of vanilla extract and fresh blueberries for garnish

What is the difference between cream cheese and neufchâtel cheese?  You may ask…

Similar in consistency, French neufchâtel cheese has about 1/3 lower fat content than American cream cheese.  The difference in taste is almost non-distinguishable making neufchâtel cheese a great way to lighten up your favorite dishes

These little phyllo cups are usually in the freezer section in the grocery store and are so convenient for desserts and appetizers

Before we fill them, let’s toast the shells for about 5 minutes at 350 degrees and let cool.  Save the little tray they come in.  We’re going to reuse it for chilling time

Mix all of the ingredients except the berries.  Spoon the mixture into a pastry bag.  You can use a pastry bag to pipe into the phyllo shells or a small plastic baggie with a small top cut off.  That’s what I’m doing here

Pipe into the shells and garnish with a blueberry and a thin strip of lemon zest.  I happen to like the lemon-blueberry combo, but you can certainly garnish with a strawberry, raspberry or whatever berry!

Chill for 4 hours before serving and watch them disappear!

This recipe makes 12 tartlets but you may want to consider doubling it!

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Enjoy!

Simply Sundays ~ Lemon Cheesecake Tartlets

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients

4 ounces of room temperature neufchâtel cheese

2 tablespoons of plain, fat free Greek yogurt

1 1/2 tablespoons of granulated sugar

2 teaspoons lemon juice

1 teaspoon of lemon zest plus strips for garnish

1 teaspoon of vanilla extract

Fresh blueberries for garnish

Directions

Mix all of the ingredients except the berries & lemon zest strips. Spoon the mixture into a pastry bag or plastic baggie and pipe into the phyllo shells; garnish with a blueberry and a thin strip of lemon zest

Refrigerate for 4 hours before serving

Tools used to make this recipe

Stainless Steel Grater/zester

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