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I had made this recipe on the Forth of July and it was a big hit. My family request it often for a light dessert. I added almond extract and extra powder sugar to taste. Love this simple, tasty and bite size dessert.

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I absolutely love this! So simple and so tasty!

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So yummy & so easy!
Definately double the ingredients for the filling.
Also I added a bit more sugar.
I used Phillo cups baked them tll slightly brown .
Everyone loved them!!

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Love this! I make it with cream cheese, cool whip, white vanilla and confectioners sugar. The real trick for me and I think it adds that little kick is to add a little lime juice...UUMMM...Yummy. My office mates won't let me bring anything else to food day!

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loved it! and so easy to make! i used puff pastry shells instead. coul not find the tartlet shells, but i use a lot of puff pastry anyway......i want to make this for a fall neighborhood brunch/coffee. i would omit the fruit and use canned pumpkin. kinda like pumpkin cheesecake. and top with candied pecans. how much pumpkin would u add to the cheese mixture???

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These were yummy & a big hit! First of all, I came up with a solution to the problem of making them in advance & having soggy phyllo cups. I used the Athens brand as others have & put them in the oven briefly for a little extra crispness as the package directs. HOWEVER, prior to that I popped a flattened mini marshmallow in each one. It melted & I spread it around a bit. This created a perfect barrier between the cream & the phyllo. No problems with sogginess! Of course cool them before filling. You don't need to beat the mascarpone, it makes it "cheesy" instead of creamy. Just stir the sugar in till blended. I doubled it per reviews, & increased the sugar a bit, about 1/3 cup to 16 oz of cheese, plus 1 tsp vanilla. I used an entire 1/2 pint of heavy cream, whipped till soft peaks. I brought them to a party & the host was so impressed, she showed it around, & came back & said they were gone! I hadn't been in the door 5 minutes & all 48 of them were devoured!

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I used Athens brand "mini fillo shells" which I found in the grocery freezer section in packs of 15. Four packs filled a 12" X 16" cookie sheet with sides, so the cups did not slip off. You can go to the athensfoods site to locate stores. I mixed 8 oz. of cream cheese, two Tbls powdered sugar, and one-half pint(7 oz. sweetened condensed milk until there were no lumps. Then I folded in 1 cup of heavy whipping cream, which I had whipped to stiff peaks. I piped the mixture into the cups with a nib that showed a wavy design next to the fruit. I used tiny blueberries, frozen, which I thawed on a paper towel so the blue wouldn’t bleed blue color into the cream mixture. I did not add vanilla (suggested in another review because it makes the cream less white. I needed an hour to put this together and I did it just before bringing it to a party. I stored it in the fridge at the party until dessert time which was about two hours. It held up well over that time period.

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Mascarpone Cheese was no where to be found in my rural town, so I mixed an 8oz. pack of cream cheese with a bowl of cool whip, added about 1/4 c. of powdered sugar (maybe a little more and about 1/2 tsp. of vanilla. The tart shells were also unavailable, but I found "fillo" shells and they were perfect after a little toasting in the oven. I'm not sure how the original tastes, but this version was a hit at our 4th party.

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If you aren't interested in the phyllo cups you could make mini vanilla cupcakes, frost them with cream cheese frosting and use the same strawberry/ blueberry designs as used in this recipe.

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One of my all-time fast go-to appetizers/light desserts is to fill the phyllo tart cups (in freezer sec near phyllo dough with the Philly Cream Cheese (use cheesecake flavor and top with a small dollop of apple butter topped with a tiny slice of unpeeled green apple. Or use strawberry cream cheese with Cool Whip and a strawberry or raspberry -- you get the idea!

So I love this new "configuration" for July 4th!! But I wouldn't spend the extra $$ for Mascarpone - just use the small tubs of ready-to-fill cream cheese (stir to soften and you could have this ready in minutes!