Cheesecake Phyllo Cups (topped with jam)

Sharing is caring!

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 (or fresh fruit) and wow your loved one this Valentine’s Day!

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!

If you can’t find this particular brand, you can buy Athens Foods Mini Fillo Dough Shells on Amazon.

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.

• 

• 

Why This Recipe Works

This recipe works because it only takes 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 caramel sauce.

My Easy Cheesecake Phyllo Cups Recipe

Ingredients

• 1 package mini phyllo pastry shells
• 4 oz cream cheese
• ½ tsp. 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, or until set. 

Cook’s Tips

• Instead of cool whip, you can use freshly whipped heavy cream instead. 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 1/4 teaspoon 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.

Stay in touch with me through social media…

• Tried these recipes? Snap a picture and tag #hildaskitchenblog on Instagram. 
• Like my page on Facebook.
• Do you Pinterest? Pin & share this recipe!

Sharing is caring!