Blueberry Cheesecake Filo Cups
Total:
55 min
Active:
25 min
Yield:
15 mini cheesecakes
Level:
Easy
Total:
55 min
Active:
25 min
Yield:
15 mini cheesecakes
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Blueberry Muffins

Recipe courtesy of Ina Garten

Blueberry Mascarpone Cheesecake

Recipe courtesy of Cat Cora

Blueberry Buckle

Recipe courtesy of Gale Gand

The Ultimate Cheesecake

Recipe courtesy of Tyler Florence

White Chocolate Raspberry Cheesecake

Recipe courtesy of Ree Drummond

Limoncello Ricotta Cheesecake

Recipe courtesy of Ina Garten

Blueberry Crumb Cake

Recipe courtesy of Ina Garten

Blueberry Pancakes

Recipe courtesy of Jeff Mauro

Maple-Walnut Cheesecake

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking