Mock Strawberry Cheesecake Tart Recipes

STRAWBERRY CHEESECAKE TARTS

Strawberry Cheesecake Tarts image

Delicious, impressive looking little tarts! You can use any type of berry you want, just make sure you use the same type of preserves as berries. Adapted from Oregon Strawberry Recipes.

Provided by Leslie

Categories Cheesecake

Time 15m

Yield 12 tarts

Number Of Ingredients 7

Ingredients

12 ounces cream cheese, softened
1/2 cup sour cream
3 tablespoons sugar
1 cup fresh sliced strawberry
1 teaspoon grated lemon zest
12 packaged prepared graham cracker tart shells (about 3 1/2 inches in diameter)
2/3 cup strawberry preserves

Steps:

Combine cream cheese, sour cream, sugar and lemon peel in small bowl.
Beat until smooth.
Spread evenly into tart shells.
Top with sliced strawberries, pressing into cream cheese mixture slightly.
Refrigerate about 4 hours.
Before serving, spread the strawberry preserves evenly over the filling.
*Optional: Drizzle melted chocolate over top!

Nutrition Facts : Calories 1362.1, Fat 71.2, SaturatedFat 19, Cholesterol 36.2, Sodium 1471.1, Carbohydrate 173.7, Fiber 4.1, Sugar 105.3, Protein 12

NO BAKE STRAWBERRY CHEESECAKE TARTS (LIGHT)

No Bake Strawberry Cheesecake Tarts (Light) image

These are made with cottage cheese and thick, creamy, non-fat yogurt. They only take a few minutes to put together and are sure to impress. The prep time does include the 2 hours chilling but not the time needed to drain the yogurt.

Provided by PaulaG

Categories Cheesecake

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup low-fat plain yogurt
4 packaged miniature graham cracker pie crusts
1 egg white, beaten
3 1/2 cups low fat cottage cheese
1/4 cup sugar or 1/4 cup Splenda sugar substitute
3/4 teaspoon vanilla
1/8 teaspoon cinnamon
1/2 cup sliced strawberry
2 tablespoons strawberry all-fruit spread

Steps:

Place the yogurt in a yogurt strainer or a mesh strainer lined with a paper coffee filter, place in refrigerator and allow to drain for several hours or overnight.
Preheat oven to 375 degrees, lightly brush the tart shells with egg white and bake for 5 minutes, cool completely.
In a blender container, combine the cottage cheese, drained yogurt, sweetner, vanilla and cinnamon.
Divide evenly into the tart shells, place in refrigerator and allow to set for 2 to 3 hours.
Place the fruit spread in a small microwave safe bowl and warm; mix the sliced strawberries and fruit spread, cover and refrigerator.
When ready to serve, spoon the strawberry mixture on top of the tarts and enjoy.

Nutrition Facts : Calories 354.1, Fat 10.7, SaturatedFat 3.3, Cholesterol 21.1, Sodium 795.1, Carbohydrate 37.6, Fiber 0.7, Sugar 31.2, Protein 26.3

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