Cheesecake Phyllo Cups (Topped with Jam)
Tiny phyllo cups filled with a delicious, no-bake cheesecake, topped with jam.
Servings: 15 pieces
Calories: 80kcal
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.
Nutrition
Serving: 1shell | Calories: 80kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 33mg | Fiber: 0g | Sugar: 7g
