No Bake Cheesecake Phyllo Cups Recipes

CHRISTMAS CHEESECAKE CUPS

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.

NO-BAKE CHEESECAKE PHYLLO CUPS

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.

NO-BAKE CRANBERRY CHEESECAKE CUPS

Steps:

• Preheat the oven to 350 degrees F.
• Place the mini phyllo shells on a baking sheet and bake for 3 minutes. Remove and set aside to cool.
• In a large mixing bowl beat cream cheese and sugar with whisk or mixer until blended. Stir in whipped topping.
• Spoon cream cheese mixture into a piping bag or large zip top plastic bag. If using plastic bag, cut the tip off. Fill each mini phyllo shell with the cheesecake mixture and top with one cooked cranberry.
• Refrigerate them for 3 hours.

BAKLAVA CHEESECAKE

Steps:

• Preheat oven to 425°. Place 1 sheet of phyllo dough in a greased 9-in. springform pan, pressing phyllo onto bottom and up sides of pan; brush with butter. Layer with remaining phyllo sheets, brushing each layer and rotating sheets slightly to stagger the corners. (While working, keep unused phyllo covered with a damp towel to prevent it from drying out.) Place on a 15x10x1-in. baking pan., In a small bowl, mix walnuts, sugar and spices; sprinkle over bottom of phyllo. Bake 5-7 minutes or until edges are lightly browned (sides will puff). Cool in springform pan on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and mascarpone cheese on low speed until smooth. Beat in honey, milk and flour. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking pan. , Bake 50-60 minutes or until center is almost set. Cool on a wire rack 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over both sides of rosemary. Place on waxed paper; sprinkle with 1 tablespoon sugar., If needed, reheat remaining corn syrup until warm; gently toss cranberries in syrup. Place remaining sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour. , Just before serving, top cheesecake with sugared rosemary and cranberries.

CHEESECAKE PHYLLO CUPS

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.