Go Back
+ servings
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!
Add to Collection
Print Pin
5 from 1 vote

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!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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