Quick Raspberry Phyllo Cheesecake 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.

QUICK RASPBERRY PHYLLO CHEESECAKE CUPS

Steps:

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

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.

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 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.

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.