Blueberry Cheesecake Filo Cups Recipes
CHRISTMAS CHEESECAKE CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 15 bites
Number Of Ingredients 9
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.
BLUEBERRY CHEESECAKE FILO CUPS
Provided by Food Network
Categories dessert
Time 55m
Yield 15 mini cheesecakes
Number Of Ingredients 7
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.
CHEESECAKE PHYLLO CUPS
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
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.
NO-BAKE CHEESECAKE PHYLLO CUPS
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
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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MINI BLUEBERRY CHEESECAKES - INSPIRED BY CHARM
From inspiredbycharm.com
5/5 (5)Calories 51 per servingCategory Dessert, Snack
- Begin by preheating the oven to 375 degrees F. Lay out the mini phyllo shells on a baking sheet. Bake 5-6 minutes or until just golden brown. Cool completely.
- While the baked phyllo shells cool, use an electric mixer to beat the cream cheese, lemon zest, vanilla, and sugar until smooth. This will take about 3 minutes. Transfer the cream cheese mixture to a piping bag or plastic baggie. Cut off one corner of the baggie. Pipe this mixture evenly amongst the cooled phyllo shells.
- Next, prepare the blueberry sauce by adding 1 cup of blueberries, sugar, water, and cinnamon to a small saucepan. Simmer over medium heat for about 8 minutes. Stir continuously. The berries will burst, and the sauce will thicken.
- Remove the blueberry sauce from the heat and allow to cool. Then, stir in the remaining 1/2 cup fresh blueberries. Spoon the blueberry sauce over the cream cheese mixture.
BERRY PHYLLO CUPS WITH LEMON CHEESECAKE CREAM
From carolinescooking.com
5/5 (3)Total Time 10 minsCategory DessertCalories 35 per serving
- Take the frozen phyllo cups out of the packet to defrost a few minutes before you need them (they will probably only take as long as it takes to prepare everything else) - they won't take long but don't leave them in the packaging as you don't want them to potentially soak up any ice that may be in there and go soggy.
- Blend together the cream cheese, yogurt, lemon zest, lemon juice and honey until smooth and well combined. Core and slice the strawberries relatively thinly. You can do all of this ahead of time.
- Fill the phyllo cups about 3/4 full with the lemon cheesecake cream - you can spoon it in or I found it easiest to pipe it.
- Stand two slices of strawberry in the middle of each cup - I use two of slightly different sizes to look a little better but it doesn't really matter - and then place a blueberry on each side. Refrigerate until ready to serve, but try not to make them more than 1 - 2hours ahead as the pastry will soften.
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