• Cooking Time: 15-20 minutes
  • Servings: 12
  • Preparation Time:


  • Crust:
  • 1 Cup graham cracker crumbs
  • 3 Tablespoons sugar (optional)*
  • 4 Tablespoons margarine, melted
  • Filling:
  • 6 oz (170 grams) low-fat cream cheese**
  • 1/4 Cup vanilla (or plain) fat-free yogurt
  • 1 Cup sugar
  • 1/2 Cup egg substitute
  • 1 Cup strawberries


  • 1. Preheat oven to 350F (176C)
  • 2. Slice strawberries, set aside
  • 3. Line 12 muffin cups with paper liners
  • 4. Stir crust ingredients (crumbs, sugar, margarine) together in small mixing bowl until well blended
  • 5. Press 1 Tablespoon of crust mix into each lined cup, set aside
  • 6. Place cream cheese in another mixing bowl and beat with electric mixer until soft
  • 7. Add yogurt and beat until smooth, approximately 1 minute
  • 8. Add sugar and egg substitute. Mix until well blended
  • 9. Divide sliced strawberries and put on top of crust in each individual muffin liner
  • 10. Pour cheese filling on top of strawberries, evenly divided among 12 muffin cups (turns out best if each cup is full but not overflowing)
  • 11. Bake for 15-20 minutes or until firm to the touch.
  • 12. Chill approximately 2 hours before serving
  • *we forgot the sugar for the crust and they still turned out great. In fact they might be too sweet with the sugar.
  • ** You can use 8oz (250grams), 1 whole package of cream cheese, for simplicity and the tarts should turn out thicker and creamier.


*If using dark pans decrease temperature by 25F

Categories: Tart 

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