Easy Cherry Cheesecake Phyllo Cups
These bite-sized cheesecake cups deliver creamy, fruity flavor in every mouthful. They come together fast and make an elegant treat for any gathering.
Equipment
- piping bag
- hand mixer
Ingredients
- 15 Frozen Mini Phyllo Shells
- 8 oz Cream Cheese, Softened
- 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 3/4 cup Heavy Whipping Cream, Cold
- 1 cup Cherry Pie Filling
- 1/4 cup Sliced Almonds, Toasted
Instructions
- Preheat the oven to 350°F. Arrange the frozen phyllo shells on a baking sheet and bake for 4 to 5 minutes until crisp, then cool completely.
- Beat the softened cream cheese, powdered sugar, vanilla extract, and almond extract until smooth and fluffy.
- In a separate bowl, whip the cold heavy cream until firm peaks form. Fold it into the cream cheese mixture until light and evenly combined.
- Spoon or pipe the cheesecake filling into the cooled phyllo shells.
- Top each cheesecake cup with a spoonful of cherry pie filling. Refrigerate the cups for 15 minutes to chill the filling.
- Sprinkle the cups with toasted sliced almonds immediately before serving so the shells stay crisp.
Nutrition
Serving: 1servingCalories: 143kcalCarbohydrates: 11gProtein: 2gFat: 10g