Raspberry Cheesecake 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:

• Beat cream cheese in medium bowl with mixer until creamy. Gradually add milk, mixing well after each addition.
• Add dry pudding mix; beat 2 min.
• Place raspberries in 10 small dessert glasses; top with cream cheese mixture and chocolate curls.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
• Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
• Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
• Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
• Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
• Refrigerate before serving.

Steps:

• Unroll phyllo dough sheets; trim if necessary into 13X9 rectangles.
• (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 tbsp into each phyllo cup.
• Bake at 350°F 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 juice in a small pan; 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.