Cheesecake Phyllo Cups Recipes

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.

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.

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.

Steps:

• In a bowl, whisk together the cream cheese, sour cream, splenda and vanilla until smooth.
• Pipe or spoon into phyllo shells.
• Top each with an orange segment and kiwi piece.
• Refrigerate until serving.