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phyllo cups filled with jam
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4.67 from 9 votes

Cheesecake Phyllo Cups (Topped with Jam)

Tiny phyllo cups filled with a delicious, no-bake cheesecake, topped with jam.
Prep Time15 mins
Setting Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 15 pieces
Calories: 80kcal
Author: Hilda Sterner


  • 1 package mini phyllo pastry shells
  • 4 oz cream cheese
  • ½ teaspoon vanilla extract
  • ¼ cup sugar
  • ½ cup cool whip
  • cup favorite jam


  • 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. 


  • 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 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.


Serving: 1shell | Calories: 80kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 33mg | Fiber: 0g | Sugar: 7g