Quick Raspberry Phyllo Cheesecake Cups Recipes

Steps:

• Unroll phyllo dough sheets. While assembling, keep remaining dough covered with plastic wrap and a damp cloth. Brush one phyllo sheet with butter. Top with another sheet; brush with butter. Repeat with remaining phyllo and butter. Cut stack lengthwise into three pieces; cut widthwise into fourths. Lightly press each stack into a greased muffin cup., In a blender, place the egg, lemon juice, vanilla, cheeses and sugar; cover and process until smooth. Spoon about 2 tablespoons into each phyllo cup. Bake at 350° for 12-15 minutes or until lightly browned. Carefully remove from pan to wire racks to cool. Cover and refrigerate., For sauce, drain raspberries, reserving the juice in a small saucepan; set berries aside. Bring juice to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until reduced to 3/4 cup. In a blender, puree reserved raspberries; press through a sieve to remove seeds. In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice. Cover and refrigerate until chilled., To serve, spoon raspberry sauce onto dessert plates; top each with a cheesecake cup. Garnish with fresh berries and mint.

Steps:

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

Steps:

• Preheat oven to 400 degrees Position rack in center of oven Brush two sheets of phyllo pastry with the melted butter.
• Top each with another sheet of phyllo, brush with butter.
• Cut each stack in half crosswise to form four squares.
• Place frozen cheesecake in center of each square.
• Top cheesecake with 1 tbsp raspberry jam.
• Wrap phyllo around cheesecake, pinching together to form a purse.
• Brush with butter.
• Bake 400 degree oven for 10- 12 minutes.
• In pan stir together orange juice and remaining jam.
• Bring to a boil, reduce heat to medium and cook 3- 5 minutes.
• Serve sauce overtop of warm cheesecake.

Steps:

• Fill phyllo shells with cheesecake filling, adding about 1 Tbsp. filling to each shell.
• Top with raspberries.

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.