Strawberry Cheesecake Tartlets

You've probably realized by now that we here at Nourish Evolution love itty bitty mini dessert portions. And what's not to love? In this case, you get to have your luscious strawberry cheesecake—starring first-of-season berries—but in a perfect portion-controlled tartlet size. You can enjoy all of it toos—without worrying about overindulging.


  • cooking spray
  • 1-1/2 cups graham cracker crumbs (about 8 graham crackers)
  • 4 tablespoons butter, melted
  • 1/2 cup reduced-fat sour cream
  • 8 ounces neufchatel cream cheese
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/4 cup sugar
  • 1 cup strawberries, thinly sliced


  • Preheat oven to 350°F. Spray 6 individual tart pans with removable bottoms with cooking spray (or one 6-inch springform pan).
  • Combine crumbs and butter in a small bowl and, using your fingers, press into the bottom and up the sides of pans.
  • Combine sour cream, cream cheese, lemon zest, lemon juice, vanilla, egg and sugar in a blender or food processor. Blend just until smooth. Pour into the crusts, and place on a baking sheet. Bake 15-20 minutes, or until firm around the edges, but still slightly loose in the center. Cool completely on a wire rack. Then cover, and chill.
  • Before serving, top with strawberries.
Servings: 6
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!



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