These adorable no-bake Cheesecake Phyllo Cups have more going for them than just their cuteness. They're easy to prepare, light, and delicious! Not to mention, they're ready in under 20 minutes. Top them with your favorite jam, fresh fruit, or orange curd and wow your guests!
Recently I discovered these Mini Phyllo Pastry Shells in the freezer section of my local grocery store. They weren't on my shopping list, but they were so cute, I couldn't pass them up!
I considered various ways of preparing them, but in the end, I decided to fill the pre-baked phyllo cups with a no-bake cheesecake filling.
Although I originally planned on making a cherry sauce as a topping (I might still do that in the future), I ended up topping them with some strawberry fig preserves that I had made recently.
Halfway through, I decided to also use various jam flavors that were leftover from a Bonne Maman Advent Calendar that my niece got me for Christmas.
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😍 Why You'll Love This Recipe
- These cheesecake bites are delicious and only take a few minutes to prepare!
- The longest part is having them set in the refrigerator. Although, you can toss them in the freezer if you need them to set quickly.
- Besides jam, you can top them with pie filling, fresh fruit, nuts, melted chocolate, or salted caramel sauce.
🛒 What Goes Into This Recipe
🔖 Ingredient & Substitutions
- Mini Phyllo Shells: If you can't find the brand pictured, you can purchase Athens Foods Mini Fillo Dough Shells on Amazon. You can also make them yourself with phyllo dough or this recipe.
- Jam: Any flavor of jam can be used. For a variety of flavors, I love using mini Bonne Maman jars, but you can use whatever you have in the fridge.
- Other: You can even make these if you don't have jam. Think chocolate chips, toffee bits, fruit topping, salted caramel sauce. The possibilities are endless!
🍓 How To Make Cheesecake Phyllo Cups
Step 1: Using a stand mixer, mix softened cream cheese until smooth.
Step 2: Add vanilla and sugar and mix on medium speed to combine. Scrape the sides of the bowl with a spatula as needed.
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Step 3: Fold in Cool Whip until mixed thoroughly.
Pro Tip: A little lemon juice or lemon zest would add a burst of freshness to this filling.
Step 4: Fill each mini phyllo cup with approximately one spoonful of cream cheese filling.
Step 5: Top with your favorite jam or use a variety of flavors. Refrigerate for a minimum of two hours, or until set.
If you're looking for other dessert ideas, check out this delicious chocolate raspberry pie, this decadent raspberry cheesecake, or this velvety no-bake Biscoff cheesecake.
🤷🏻♀️ Recipe FAQs
Since these phyllo cups come pre-made, you can fill them when ready and store in an airtight container in the refrigerator up to a few days prior to serving.
If baked at home, cool them completely before storing them. If stored while warm, the moisture from the heat will cause them to become soggy.
Another option is to keep them uncovered on the counter (based on what filling you have and how long you can keep it out before it spoils). The air circulation will keep them from becoming soggy.
👩🏼🍳 Pro Tips
- Instead of Cool Whip, you can use freshly whipped heavy cream. Whip cream until stiff peaks form, then fold it into the cream cheese mixture.
- If you prefer a denser texture, you can freeze the filled cup for a few hours before serving.
- For a lemony taste, add ¼ teaspoon of finely zested lemon rind (use a microplane to accomplish this). Mix the lemon zest with the cream cheese mix before folding in the cool whip or whipped cream.
- You can also top off the mini fillo shells with fresh berries like. Blueberries, huckleberries, and fresh strawberries are all great choices!
🥮 More Dessert Recipes
📖 Recipe
Cheesecake Phyllo Cups (Topped with Jam)
Equipment
- 1 Mixer
Ingredients
- 1 package mini phyllo pastry shells
- 4 oz cream cheese
- ½ teaspoon vanilla extract
- ¼ cup sugar
- ½ cup cool whip
- ⅓ cup favorite jam
Instructions
- Using an electric mixer, mix softened cream cheese until smooth.
- Add vanilla and sugar and mix to combine. Scrape the sides of the bowl with a spatula as needed.
- Fold in cool whip until mixed thoroughly.
- Fill each mini phyllo cup with approximately one tablespoon of cream cheese filling.
- Top with your favorite jam or use a variety of flavors. Refrigerate for a minimum of two hours until set.
Notes
- Instead of cool whip, you can use freshly whipped heavy cream. Whip cream until stiff peaks form, then fold it into the cream cheese mixture.
- If you prefer a denser texture, you can freeze the filled cup for a few hours before serving.
- For a lemony taste, add ¼ teaspoon of finely zested lemon rind (use a microplane to accomplish this). Mix the lemon zest with the cream cheese mix before folding in the cool whip or whipped cream.
- You can also top off the mini fillo shells with fresh berries like. Blueberries, huckleberries, and fresh strawberries are all great choices!
- A little lemon juice or lemon zest would add a burst of freshness to this filling.
Pauline says
Good afternoon.....Don we thaw the Cool Whip before putting it in the recipe? Or leave it frozen?
Hilda Sterner says
Hi Pauline, It doesn't need to be thawed, it will thaw while mixing. If it's a little thawed, it'll be fine.
Julie says
This might be a silly question but.....can I make these the day BEFORE I serve them as long as I put them in an air tight container in the fridge? My worry is that the phyllo dough won't be flaky and fresh.
Hilda Sterner says
Hi Julie, They do need time to set up in the refrigerator. They should be fine if you make them the day before but since the recipe is so quick and easy, you can make the filling ahead of time and fill them the day you plan on serving them.
Lori Ross says
I made these last night. Super simple, very light and tasty! Thanks Hilda for making it so simple!
HildaSterner says
Yay, glad you liked them. Thanks for stopping by and letting me know how it went!
Diane Signore says
Thanks for the tea & cheesecake phyllo mini cup desert! It was delicious! 😋
HildaSterner says
Anytime, my friend! ❤️
Kelly Methey says
This is a great idea! I love both phyllo and cheesecake in any form! Together is perfection! Thanks for another great recipe, you do all the work and we get to make and enjoy! ❤️
HildaSterner says
Thanks, Kelly! I'd have you over to try them... but they're all gone! 😉