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Photo of Mini vanilla bean-pomegranate cheesecake tarts by WW

Mini vanilla bean-pomegranate cheesecake tarts

2
Points® value
Total Time
5 hr 25 min
Prep
20 min
Cook
5 hr 5 min
Serves
30
Difficulty
Easy
These tarts can be topped with any fresh fruit – chopped blood oranges, grapes or kiwi are all great.

Ingredients

Mini phyllo shells

30 item(s), thawed if frozen

1/3 less fat cream cheese

8 oz, at room temperature

Plain fat free Greek yogurt

¼ cup(s)

Sugar

2 tbsp(s)

Vanilla extract

1 tsp(s)

Vanilla bean

1 item(s), pod

Pomegranate seeds

½ cup(s)

Fresh mint leaves

¼ cup(s)

Instructions

  1. Preheat oven to 350°F.
  2. Place phyllo shells on a baking sheet and bake until lightly toasted, about 5 minutes; let cool.
  3. Meanwhile, in a medium bowl, briskly whisk together softened cream cheese, yogurt, sugar and vanilla extract until smooth. Split vanilla bean pod in half and scrape seeds into bowl; gently combine into cream cheese mixture.
  4. Evenly divide cheese mixture among shells; top each with some pomegranate arils and a mint leaf. Serve immediately or cover and refrigerate up to 4 hours.

Notes

Serving size: 1 tart

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