Description
Delightful cheesecake filling served in crispy phyllo cups, topped with fresh berries.
Ingredients
Scale
- 1 package (15 oz) phyllo dough, thawed
- 1 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh berries (strawberries, blueberries, or raspberries)
- Mint leaves for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.
- Take one sheet of phyllo dough, brush it with melted butter, and layer another sheet on top. Repeat this process until you have 5 layers.
- Cut the layered phyllo into squares (about 4×4 inches) and gently press each square into a muffin tin, forming cups.
- Repeat with the remaining phyllo dough until all cups are formed.
- Bake the phyllo cups in the preheated oven for 10-12 minutes or until golden brown. Remove from the oven and let cool.
- In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.
- Fold in the sour cream until the mixture is creamy and smooth.
- Spoon the cheesecake filling into each cooled phyllo cup.
- Top each cup with fresh berries and garnish with mint leaves if desired.
Notes
- For a chocolate twist, add 2 tablespoons of cocoa powder to the cheesecake filling.
- You can substitute the berries with chocolate chips or a fruit compote for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg