Cheesecake Phyllo Cups Recipes

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BLUEBERRY CHEESECAKE FILO CUPS



Blueberry Cheesecake Filo Cups image

Provided by Food Network

Categories     dessert

Time 55m

Yield 15 mini cheesecakes

Number Of Ingredients 7

1 cup fresh blueberries
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/2 cup mascarpone cheese
2 tablespoons powdered sugar, plus more for dusting
1/2 teaspoon grated lemon zest plus 2 tablespoons lemon juice, plus more zest, for garnish
One 1.9-ounce package mini phyllo (filo) shells

Steps:

  • Combine the blueberries, granulated sugar and cinnamon in a small saucepan. Cook over medium-high heat until the berries start to break down and the liquid becomes syrupy, about 10 minutes. Remove from the heat and let cool to room temperature, 25 to 30 minutes.
  • Whisk together the mascarpone, powdered sugar and lemon zest and juice in a medium bowl.
  • Spoon or pipe dollops of the mascarpone mixture into the phyllo shells, leaving room for the blueberry compote, then top with the blueberry compote. Freshly grate lemon zest on top to garnish and dust with powdered sugar just before serving.

CHRISTMAS CHEESECAKE CUPS



Christmas Cheesecake Cups image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 15 bites

Number Of Ingredients 9

One 1.9-ounce package frozen phyllo shells (15 shells)
8 ounces cream cheese
3 tablespoons powdered sugar, plus more for dusting
1 tablespoon whole milk
2 teaspoons orange zest
1 teaspoon vanilla
2 1/2 tablespoons cherry preserves
15 fresh raspberries
15 fresh mint leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the phyllo cups on a baking sheet and bake for 3 minutes; they are already baked, but this will give them a light crisp. Set aside and cool for 5 minutes.
  • Add the cream cheese, powdered sugar, milk, orange zest and vanilla to the bowl of an electric mixer fitted with a paddle attachment and whip together until light and fluffy, 1 to 2 minutes. Spoon the mixture into a pastry bag and set aside. Snip a small opening in the tip of the bag with a pair of scissors just before you are ready to fill the cups. No piping top needed.
  • Spoon 1/2 teaspoon of the cherry preserves into the bottom of each phyllo cup. Pipe a swirl of the cream cheese mixture into each cup, completely covering the preserves. Top each with a single raspberry and a mint leaf. Transfer them to a serving platter and give them a light dusting of powdered sugar.

CHEESECAKE PHYLLO CUPS



Cheesecake Phyllo Cups image

Lorraine Chevalier of Merrimac, Massachusetts borrowed this recipe from a friend, whose husband is diabetic, and has been making the colorful cheesecake bites ever since. Topped with kiwifruit and mandarin oranges, they are just delicious.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 7

4 ounces reduced-fat cream cheese
1/2 cup reduced-fat sour cream
Sugar substitute equivalent to 2 tablespoons sugar
1 teaspoon vanilla extract
2 packages (2.1 ounces each) frozen miniature phyllo tart shells, thawed
1 can (11 ounces) mandarin oranges slices, drained
1 kiwifruit, peeled, sliced and cut into quarters

Steps:

  • In a small bowl, beat the cream cheese, sour cream, sugar substitute and vanilla until smooth. , Pipe or spoon into phyllo shells. Top each with an orange segment and kiwi piece. Refrigerate until serving.

Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 29mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

CHEESECAKE PHYLLO CUPS



Cheesecake Phyllo Cups image

These cups are one of the easiest, tastiest, deserts I have made that gives a great impression to serve. These are low in fat, or they don't have to be, by using regular cream cheese and sour cream. Also you can use any fruit that you like on top. I really like using strawberries and kiwi when they are in season. This is from Light and Tasty magazine. They look as good as they taste.

Provided by Baby Chevelle

Categories     Cheesecake

Time 15m

Yield 2 1/2 dozen

Number Of Ingredients 7

4 ounces reduced-fat cream cheese
1/2 cup reduced-fat sour cream
2 tablespoons Splenda sugar substitute
1 teaspoon vanilla extract
2 (2 1/8 ounce) packages miniature phyllo cups, thawed
1 (11 ounce) can mandarin orange sections, drained
1 kiwi, peeled and sliced and cut into quarters

Steps:

  • In a bowl, whisk together the cream cheese, sour cream, splenda and vanilla until smooth.
  • Pipe or spoon into phyllo shells.
  • Top each with an orange segment and kiwi piece.
  • Refrigerate until serving.

RASPBERRY CHEESECAKE CUPS



Raspberry Cheesecake Cups image

I'm frequently told these festive individual desserts are too pretty to eat! Phyllo dough is easy to work with - don't be afraid to try it for these special treats. With the bright red raspberries, these creamy cheese cups make a fine finale for Christmas dinner. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 13

8 sheets phyllo dough, (14 inches x 9 inches)
1/4 cup butter, melted
1 large egg
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 package (8 ounces) cream cheese, cubed
1/2 cup 4% cottage cheese
3 tablespoons sugar
RASPBERRY SAUCE:
3 packages (10 ounces each) frozen sweetened raspberries, thawed
1/4 cup sugar
1 tablespoon lemon juice
Fresh raspberries and mint

Steps:

  • Unroll phyllo dough sheets. While assembling, keep remaining dough covered with plastic wrap and a damp cloth. Brush one phyllo sheet with butter. Top with another sheet; brush with butter. Repeat with remaining phyllo and butter. Cut stack lengthwise into three pieces; cut widthwise into fourths. Lightly press each stack into a greased muffin cup., In a blender, place the egg, lemon juice, vanilla, cheeses and sugar; cover and process until smooth. Spoon about 2 tablespoons into each phyllo cup. Bake at 350° for 12-15 minutes or until lightly browned. Carefully remove from pan to wire racks to cool. Cover and refrigerate., For sauce, drain raspberries, reserving the juice in a small saucepan; set berries aside. Bring juice to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until reduced to 3/4 cup. In a blender, puree reserved raspberries; press through a sieve to remove seeds. In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice. Cover and refrigerate until chilled., To serve, spoon raspberry sauce onto dessert plates; top each with a cheesecake cup. Garnish with fresh berries and mint.

Nutrition Facts : Calories 189 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 163mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

NO-BAKE CHEESECAKE PHYLLO CUPS



No-Bake Cheesecake Phyllo Cups image

This is wonderfully easy and delicious. I got this recipe from a friend after she brought it to a social gathering. It looks like you have put hours into making it but it only takes minutes. You can also use the filling as a fruit dip!

Provided by tkwegner

Categories     < 15 Mins

Time 15m

Yield 45 Individual cups, 20 serving(s)

Number Of Ingredients 4

8 ounces cream cheese (1 bar)
4 ounces sour cream (1/2 Cup)
1/2 cup confectioners' sugar
45 miniature phyllo cups (pre-made in 15 count packages in the freezer isle)

Steps:

  • In a mixing bowl cream softened cream cheese until smooth.
  • Blend in sugar in small amounts until well creamed together.
  • Add sour cream and blend well.
  • Chill for a couple of hours.
  • Spoon into zip-lock bags or pastry bag (I did this before chilling, that way it is ready to go.).
  • If using a zip-lock bag, cut corner off and squeeze into pre-made Phyllo cups.
  • Top with fresh fruit or fruit sauce.

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