Christmas Cheesecake Cups
- Level: Easy
- Yield: 15 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 202
- Total Fat
- 14
- Saturated Fat
- 7
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 3
- Cholesterol
- 42
- Sodium
- 185
- Total: 20 min
- Active: 15 min
Ingredients
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
Directions
Special equipment:
a pastry/piping bag- 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.