CHRISTMAS CHEESECAKE CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 15 bites
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place the phyllo cups on a baking sheet and bake for 3 minutes; they are already baked, but this will give them a light crisp. Set aside and cool for 5 minutes.
- Add the cream cheese, powdered sugar, milk, orange zest and vanilla to the bowl of an electric mixer fitted with a paddle attachment and whip together until light and fluffy, 1 to 2 minutes. Spoon the mixture into a pastry bag and set aside. Snip a small opening in the tip of the bag with a pair of scissors just before you are ready to fill the cups. No piping top needed.
- Spoon 1/2 teaspoon of the cherry preserves into the bottom of each phyllo cup. Pipe a swirl of the cream cheese mixture into each cup, completely covering the preserves. Top each with a single raspberry and a mint leaf. Transfer them to a serving platter and give them a light dusting of powdered sugar.
NO-BAKE CHEESECAKE PHYLLO CUPS
This is wonderfully easy and delicious. I got this recipe from a friend after she brought it to a social gathering. It looks like you have put hours into making it but it only takes minutes. You can also use the filling as a fruit dip!
Provided by tkwegner
Categories < 15 Mins
Time 15m
Yield 45 Individual cups, 20 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl cream softened cream cheese until smooth.
- Blend in sugar in small amounts until well creamed together.
- Add sour cream and blend well.
- Chill for a couple of hours.
- Spoon into zip-lock bags or pastry bag (I did this before chilling, that way it is ready to go.).
- If using a zip-lock bag, cut corner off and squeeze into pre-made Phyllo cups.
- Top with fresh fruit or fruit sauce.
BLUEBERRY CHEESECAKE FILO CUPS
Provided by Food Network
Categories dessert
Time 55m
Yield 15 mini cheesecakes
Number Of Ingredients 7
Steps:
- Combine the blueberries, granulated sugar and cinnamon in a small saucepan. Cook over medium-high heat until the berries start to break down and the liquid becomes syrupy, about 10 minutes. Remove from the heat and let cool to room temperature, 25 to 30 minutes.
- Whisk together the mascarpone, powdered sugar and lemon zest and juice in a medium bowl.
- Spoon or pipe dollops of the mascarpone mixture into the phyllo shells, leaving room for the blueberry compote, then top with the blueberry compote. Freshly grate lemon zest on top to garnish and dust with powdered sugar just before serving.
NO-BAKE BLUEBERRY CHEESECAKE MINI TARTS
These two-bite tarts (three if you're daintier than I) are ideal for entertaining - they're perfect finger food, they look great, and they take - I'm not kidding - not even 10 minutes to make. Taste-wise, the filling is just right. Sour cream, cream cheese, whipping cream, lemon zest, brown sugar, and a little vanilla. It's the perfect base for those beautiful bursts of blueberries.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 8
Steps:
- In a medium bowl with an electric hand mixer or in a stand mixer afixed with the paddle attachment, beat together the brown sugar, sour cream, and vanilla on medium speed until smooth, about one minute.
- Add the cream cheese and lemon zest and continue beating until smooth, about one more minute.
- Add the heavy whipping cream and beat for about one more minute until slightly fluffy and smooth.
- Fill mini tart shells with cream cheese filling. You can spoon in the filling, or place the filling in a freezer bag, snip off the end, and pipe it in.
- Top each tart with three blueberries. Serve.
THE BEST BLUEBERRY CHEESECAKE
AWESOME! DELICIOUS! This is my favorite dessert! My family has been a blueberry grower for the market for over 40 years. We have perfected many blueberry recipes and this is one of them! It is absolutely delicious! If you want sugar free, substitute Splenda for the sugar.
Provided by Seasoned Cook
Categories Cheesecake
Time 1h15m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
- Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
- Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
- Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
- Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
- Note: Refrigeration time is not included.
Nutrition Facts : Calories 626.4, Fat 44.7, SaturatedFat 25.3, Cholesterol 190.4, Sodium 553.7, Carbohydrate 49, Fiber 1.3, Sugar 39.8, Protein 9.6
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- Begin by preheating the oven to 375 degrees F. Lay out the mini phyllo shells on a baking sheet. Bake 5-6 minutes or until just golden brown. Cool completely.
- While the baked phyllo shells cool, use an electric mixer to beat the cream cheese, lemon zest, vanilla, and sugar until smooth. This will take about 3 minutes. Transfer the cream cheese mixture to a piping bag or plastic baggie. Cut off one corner of the baggie. Pipe this mixture evenly amongst the cooled phyllo shells.
- Next, prepare the blueberry sauce by adding 1 cup of blueberries, sugar, water, and cinnamon to a small saucepan. Simmer over medium heat for about 8 minutes. Stir continuously. The berries will burst, and the sauce will thicken.
- Remove the blueberry sauce from the heat and allow to cool. Then, stir in the remaining 1/2 cup fresh blueberries. Spoon the blueberry sauce over the cream cheese mixture.
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