Christmas Cheesecake Cups

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 15 bites
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One 1.9-ounce package frozen phyllo shells (15 shells)

8 ounces cream cheese 

3 tablespoons powdered sugar, plus more for dusting

1 tablespoon whole milk 

2 teaspoons orange zest 

1 teaspoon vanilla 

2 1/2 tablespoons cherry preserves 

15 fresh raspberries 

15 fresh mint leaves, for garnish 


Special equipment:
a pastry/piping bag
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.