• Prep Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 12

Mini Macaroon Berry Cheesecake Tartlets

  • Recipe Submitted by on

 Ingredients List

  • 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
  • 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


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!

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