Mini Meadow Berry Yogurt Tarts

Spring is in full swing, and these Mini Meadow Berry Yogurt Cheesecake Tarts are the perfect way to celebrate the season! Made with creamy Painterland Sisters Skyr Yogurt in our bright and fruity Meadow Berry flavor, each bite feels fresh, light, and full of sunshine.

Mini Meadow Berry Yogurt Tarts

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Arch background

Whatcha Need

For the Oat & Almond Granola Crust

1 ½ cups rolled oats
¾ cup almond flour
¼ cup all-purpose flour
⅓ cup honey
6 tbsp unsalted butter, melted
2 tbsp brown sugar
½ tsp cinnamon
¼ tsp salt
½ tsp vanilla extract

For the Filling

8 oz cream cheese, softened
1 (24 oz) container Painterland Sisters Meadow Berry Skyr Yogurt
½ cup sweetened condensed milk

Servings: 6 mini four-inch tarts

Whatcha Do

Make the Crust

Preheat the oven to 350°F (175°C).
Lightly grease six 4-inch tart pans.
In a bowl, mix oats, almond flour, all-purpose flour, brown sugar, cinnamon, and salt.
Stir in melted butter, honey, and vanilla until evenly combined.
Divide evenly among pans and press firmly into the bottoms and up the sides.
Place on a baking sheet and bake for 12–15 minutes, until lightly golden.
Let cool completely.

Make the Filling

Beat the softened cream cheese until completely smooth.
Mix in sweetened condensed milk and yogurt until fully incorporated.
Beat until smooth and creamy.

Assemble

Divide filling evenly among cooled crusts.
Smooth the tops.
Refrigerate for at least 4 hours, preferably overnight, until set.

Serve

Add berries and whipped cream to taste. Serve and enjoy!
These will keep in the fridge for up to three days, though the crust might soften slightly and lose some crunch the longer it sits.

Mini Meadow Berry Yogurt Tarts

Servings

6 mini four-inch tarts

Made with creamy Painterland Sisters Skyr Yogurt in our bright and fruity Meadow Berry flavor, each bite feels fresh, light, and full of sunshine. The smooth, tangy filling pairs beautifully with a golden oat-and-almond crust that adds just the right amount of sweetness and crunch. Topped with juicy berries, these little tarts are as cheerful as a warm spring afternoon. They are simple to make, easy to share, and perfect for everything from brunch tables to backyard gatherings!

Ingredients

For the Oat & Almond Granola Crust

1 ½ cups rolled oats
¾ cup almond flour
¼ cup all-purpose flour
⅓ cup honey
6 tbsp unsalted butter, melted
2 tbsp brown sugar
½ tsp cinnamon
¼ tsp salt
½ tsp vanilla extract

For the Filling

8 oz cream cheese, softened
1 (24 oz) container Painterland Sisters Meadow Berry Skyr Yogurt
½ cup sweetened condensed milk

Directions

Make the Crust

Preheat the oven to 350°F (175°C).
Lightly grease six 4-inch tart pans.
In a bowl, mix oats, almond flour, all-purpose flour, brown sugar, cinnamon, and salt.
Stir in melted butter, honey, and vanilla until evenly combined.
Divide evenly among pans and press firmly into the bottoms and up the sides.
Place on a baking sheet and bake for 12–15 minutes, until lightly golden.
Let cool completely.

Make the Filling

Beat the softened cream cheese until completely smooth.
Mix in sweetened condensed milk and yogurt until fully incorporated.
Beat until smooth and creamy.

Assemble

Divide filling evenly among cooled crusts.
Smooth the tops.
Refrigerate for at least 4 hours, preferably overnight, until set.

Serve

Add berries and whipped cream to taste. Serve and enjoy!
These will keep in the fridge for up to three days, though the crust might soften slightly and lose some crunch the longer it sits.

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