Quick Raspberry Phyllo Cheesecake Cups Recipes

RASPBERRY CHEESECAKE CUPS

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.

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.

CHEESECAKE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin tin cups with cupcake liners.
• Place 1 cookie in the bottom of each cupcake liner.
• Beat cream cheese and sugar together in a medium bowl using an electric mixer until creamy. Beat in eggs and vanilla extract until smooth. Pour batter over the wafers in the cupcake liners.
• Bake in the preheated oven until golden and set, about 15 minutes.

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.

QUICK RASPBERRY PHYLLO CHEESECAKE CUPS

Steps:

• Fill phyllo shells with cheesecake filling, adding about 1 Tbsp. filling to each shell.
• Top with raspberries.

RASPBERRY CHEESECAKE CUPS

Steps:

• Unroll phyllo dough sheets; trim if necessary into 13X9 rectangles.
• (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 tbsp into each phyllo cup.
• Bake at 350°F 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 juice in a small pan; 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.

NO-BAKE RASPBERRY CHEESECAKE CUPS

Steps:

• Beat cream cheese in medium bowl with mixer until creamy. Gradually add milk, mixing well after each addition.
• Add dry pudding mix; beat 2 min.
• Place raspberries in 10 small dessert glasses; top with cream cheese mixture and chocolate curls.

PHYLLO-WRAPPED CHEESECAKES

Steps:

• Preheat oven to 400 degrees Position rack in center of oven Brush two sheets of phyllo pastry with the melted butter.
• Top each with another sheet of phyllo, brush with butter.
• Cut each stack in half crosswise to form four squares.
• Place frozen cheesecake in center of each square.
• Top cheesecake with 1 tbsp raspberry jam.
• Wrap phyllo around cheesecake, pinching together to form a purse.
• Brush with butter.
• Bake 400 degree oven for 10- 12 minutes.
• In pan stir together orange juice and remaining jam.
• Bring to a boil, reduce heat to medium and cook 3- 5 minutes.
• Serve sauce overtop of warm cheesecake.