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!
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
3/4cupcoconut sugaror brown sugar
4cupsunsweetened shredded coconut
1/4cupplain greek yogurt
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!