Make the Sugar Cookie Tart Shell

1. Spray a 9 – 10″” tart pan with a removable bottom with non-stick cooking spray.
2. Preheat oven to 350F, rack in the middle.
3. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together for 5-7 minutes, until light and fluffy. Yes you need to do this for 5-7 minutes.
4. Add the egg and vanilla and beat until well combined.
5. Turn off the mixer and add in the flour, baking soda, baking powder and cornstarch.
6. Turn the mixer on low to incorporate and then to medium.
7. Mix until smooth. Dough will be thick.
8. Press the cookie dough in bottom of the cup and about 1/2 way up the sides of each cup. Be sure to have the dough uniform in thickness. Error on the side of thicker versus thinner.
9. Bake 15-20 minutes or until the tart shell is cooked and very lightly golden brown. The shell will be slightly soft but harden upon cooling.
10. Remove from oven and allow to cool for about 10 minutes before removing from the tart pan. Allow to cool completely once removed from the pan.
11. Once the shell has cooled completely, make the cheesecake filling.

Cheesecake Filling

1. In the bowl of a stand mixer fitted with the whisk attachment whip together the cream cheese and greek yogurt until smooth and creamy.
2. Shut off the mixer and add in the confectioners’ sugar then slowly turn the mixer on gradually mixing until it’s mixed in.
3. Shut the mixer off and scrape down the sides. Turn the mixer back on to medium and slowly add in the cream and vanilla.
4. Whip until light and creamy.

Assembly

1. Fill the tart shell with the cheesecake filling up to the top of the shell. Any leftovers, refrigerate for a snack!
2. Starting on the outside of the tart line the sliced strawberries going around the shell. Repeat the circles until all that’s left is enough space in the center for the whole berry.
3. Sprinkle on the mini chocolate chips.
4. Cover loosely with plastic wrap and chill for 2 hours.