Recipe Image

Strawberry Cheesecake Tartlets

  • 25 m
  • 2 h 40 m
Diabetic Living Magazine
“Bring these strawberry cheesecake tartlets to your next potluck and please the crowd.”


    • 1 cup all-purpose flour
    • ¼ cup granulated sugar (see Tip)
    • ¼ cup ground toasted almonds
    • ¼ cup butter
    • 1 egg yolk, lightly beaten
    • 2 tablespoons water
    • 1 4-serving-size package cheesecake instant pudding and pie filling mix
    • 1 cup evaporated fat-free milk
    • 2 teaspoons vanilla
    • ½ teaspoon almond extract
    • ⅓ cup strawberry spreadable fruit
    • Sliced strawberries, halved or quartered and/or toasted sliced almonds
    • Powdered sugar (optional)


  • 1 For tartlet shells, in a medium bowl stir together flour, granulated sugar and ground almonds. Using a pastry blender, cut in butter until pieces are pea-size. In a small bowl combine egg yolk and 2 tablespoons of the water. Gradually stir the yolk mixture into the flour mixture until combined. If necessary, add enough of the remaining 1 tablespoon water, one teaspoon at a time, to make a dough that starts to cling together. Gently knead just until smooth; form dough into a ball. If necessary, cover and chill about 1 hour or until dough is easy to handle.
  • 2 Preheat oven to 350°F. Divide dough into 24 pieces. Shape pieces into balls. Press dough evenly into the bottoms and up the sides of twenty-four 1¾-inch muffin cups. Bake about 15 minutes or until lightly browned. Cool completely in muffin cups on a wire rack. Remove from muffin cups.
  • 3 For filling, in a medium bowl combine pudding mix, evaporated milk, vanilla and almond extract. Beat with an electric mixer on medium speed about 2 minutes or until smooth.
  • 4 Spoon 2 teaspoons of the filling into each tartlet shell. Cover and chill 2 to 24 hours.
  • 5 To serve, top each tartlet with about ½ teaspoon of the spreadable fruit and a strawberry slice and/or a few sliced almonds. If desired, dust with powdered sugar.
  • Tip: We do not recommend sugar substitutes for this recipe.
  • To make ahead: Layer filled tartlets between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. To serve, thaw tartlets if frozen. Top with spreadable fruit and if desired, decorate with sliced strawberries and/or toasted sliced almonds.
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