Easy Strawberry Phyllo Cheesecake Cups Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
24 servings
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Calories
134 kcal
Easy Strawberry Phyllo Cheesecake Cups Recipe
Description
This recipe begins with layering phyllo pastry sheets brushed with melted butter, cut into squares, and baked until crisp in mini muffin tins to form individual cups. The filling is a no-bake cheesecake, made by whipping softened cream cheese with powdered sugar and vanilla until light and fluffy. This mixture is then piped or spooned into the cooled phyllo cups.
Freshly sliced strawberries or other berries are added atop the creamy filling to introduce acidity and freshness. Garnishing with mint leaves adds a hint of herbal aroma. The crispness of the phyllo contrasts with the velvety texture of the cheesecake filling, providing a pleasant combination of textures in each bite.
For best texture, assemble shortly before serving and store assembled cups in the refrigerator tightly covered. Pre-baking the phyllo cups and keeping the filling chilled enables convenience when preparing ahead. The recipe also includes detailed tips on handling phyllo dough to prevent drying and on freezing or refrigerating unused dough to preserve quality.
Ingredients
- 1 package phyllo dough pastry thawed
- ½ cup butter melted
- 8 ounces cream cheese softened, room temperature
- 1/2-1 tablespoon vanilla extract
- 1/2 cup powdered sugar plus a little more for sprinkling
- strawberries sliced, blueberries and raspberries would be great too or your favorite berries
- mint for garnish, fresh
Instructions
Make Phyllo Cups or Thaw pre-made Phyllo Cups
- Preheat the oven to 350 degrees F (177C).
- Unfold the Phyllo Pastry and brush with melted butter one layer at a time. Keep a piece of plastic wrap and damp tea towel over the remaining sheets of phyllo to avoid drying out. Continue layering phyllo pastry and brushing with melted butter until you have 5 sheets of dough.
- Cut the pastry into 2-inch squares and press into a mini-muffin tin. Bake for 5-7 minutes and cool in the pan for 5 mins before transferring to a cooling rack for 10 more minutes.
No Bake Cheesecake Filling
- In a medium sized bowl, beat the cream cheese on high speed until light and fluffy.
- Add the vanilla and powdered sugar to the cream cheese and beat on low (or you will cover yourself and the kitchen in powdered sugar) until incorporated, then increase to high speed until light and fluffy.
- Place the cream cheese mixture into a piping bag and fill the baked and cooled phyllo cups. Chill in fridge 10 minutes to set.
- Top with fresh berries, mint, and additional powdered sugar.
Notes
- If you don't have a piping bag, use a sealed plastic bag with a corner cut or a spoon to fill the cups.
- Assemble the cups shortly before serving to maintain phyllo crispness; store covered in the refrigerator for up to 5 days.
- Do not add fruit until just before serving to avoid soggy pastry.
- You can pre-bake and cool the phyllo cups in advance, and prepare the filling ahead, refrigerating it until needed.
- Keep thawed phyllo covered with plastic wrap and damp towel to prevent drying while working.
- Unused phyllo dough can be wrapped and refrozen before its expiration date for later use.
- Allow phyllo dough to fully thaw and come to room temperature (about 2 hours) before use for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 134kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 151mg | 6% |
| Potassium | 28mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 245IU | 5% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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