Mini Macaroon Berry Cheesecake Tartlets
A luscious, no-bake cheesecake filling nestled inside little coconut macaroon crusts and topped with lots of fresh blackberries!---these easy tartlets are SUPER-popular at spring gatherings!
Servings 12 cheesecakes
Calories 169kcal
Ingredients
- CRUST:
- 4 egg whites
- 3/4 cup coconut sugar or brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups unsweetened shredded coconut
- FILLING:
- 4 oz cream cheese softened
- 1/4 cup plain greek yogurt
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup fresh blackberries
Instructions
- Preheat oven to 325F. Lightly grease a 12-cup muffin tin. Set aside.
- In a large bowl, beat egg whites and sugar on high speed until foamy and sugar is dissolved, about 1-2 minutes. Fold in vanilla extract, salt, and shredded coconut until mixture is just moistened.
- Divide coconut mixture between prepared muffin tin. Using wet fingers, gently press coconut mixture into bottom and up the sides of muffin cups. Bake crusts at 325F 18-20 minutes or until a golden-brown. Cool completely in pan, then gently use a knife to loosen crusts and transfer to a cooling rack.
- Make the filling: In a large bowl, beat softened cream cheese, greek yogurt, and sugar on high speed until completely smooth. Beat in vanilla extract.
- Divide filling between macaroon crusts and garnish with berries. Refrigerate cheesecakes until ready to serve. Enjoy!
Nutrition
Serving: 1g | Calories: 169kcal | Carbohydrates: 11.3g | Protein: 3.9g | Fat: 12.5g | Saturated Fat: 10.1g | Polyunsaturated Fat: 2.4g | Cholesterol: 11mg | Sodium: 98mg | Fiber: 2.9g | Sugar: 8g