NO-BAKE RASPBERRY CHEESECAKE CUPS
Serve up some elegance with No-Bake Raspberry Cheesecake Cups. No one will believe how simple the prep is for these No-Bake Raspberry Cheesecake Cups.
Provided by My Food and Family
Categories Home
Time 10m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Beat cream cheese in medium bowl with mixer until creamy. Gradually add milk, mixing well after each addition.
- Add dry pudding mix; beat 2 min.
- Place raspberries in 10 small dessert glasses; top with cream cheese mixture and chocolate curls.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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.
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.
QUICK RASPBERRY PHYLLO CHEESECAKE CUPS
Provided by My Food and Family
Categories Home
Time 10m
Yield 15 servings, 2 cheesecake cups each
Number Of Ingredients 3
Steps:
- Fill phyllo shells with cheesecake filling, adding about 1 Tbsp. filling to each shell.
- Top with raspberries.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
RICOTTA FILO CAKE
Give the cheesecake time to cool down before you slice it. The pastry will shatter, which is rather lovely, offering wisps of crispness with the soft, creamy cheesecake. This is lighter and less rich than most.
Provided by nigel slater
Categories HarperCollins Dessert Christmas Winter Cheesecake Cheese Ricotta Phyllo/Puff Pastry Dough Bake Citrus Raisin Honey Almond Nut
Yield 6 servings
Number Of Ingredients 21
Steps:
- Set the oven at 350°F/180°C/Gas 4. Melt the butter in a small pan. Place a baking sheet in the oven. Line the tart tin with a double sheet of filo, letting it fall over the edges. Brush with some of the butter, then continue with all the sheets of filo, letting the pastry overhang the tin where necessary and generously brushing them with butter as you go.
- Put the ricotta, eggs, egg yolks, honey, cinnamon and granulated sugar into the bowl of a food mixer and combine to a smooth cream. Fold in the candied peel, raisins, finely grated citrus zest, flour, a capful of vanilla extract and, lastly, the ground almonds. Using a rubber spatula, scrape the mixture into the lined tin, smooth flat, then gently fold the overhanging pastry sheets to the middle, curling them over as you go to make loose rosettes of pastry. Bake for forty to fifty minutes, until the pastry is crisp and the filling lightly firm to the touch.
- To finish:
- Remove the cheesecake from the oven. Melt the honey in a small saucepan, stir in the candied peel, then spoon over the pastry. Dust with icing sugar and leave to cool before slicing.
CHEESECAKE PHYLLO CUPS
Lorraine Chevalier of Merrimac, Massachusetts borrowed this recipe from a friend, whose husband is diabetic, and has been making the colorful cheesecake bites ever since. Topped with kiwifruit and mandarin oranges, they are just delicious.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the cream cheese, sour cream, sugar substitute and vanilla until smooth. , Pipe or spoon into phyllo shells. Top each with an orange segment and kiwi piece. Refrigerate until serving.
Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 29mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
PHYLLO-WRAPPED CHEESECAKES
This tastes so amazing and its so very easy to throw together. Looks like a dish that should have taken a long time...Serve warm with raspberry orange sauce....
Provided by Baby Kato
Categories Cheesecake
Time 32m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees Position rack in center of oven Brush two sheets of phyllo pastry with the melted butter.
- Top each with another sheet of phyllo, brush with butter.
- Cut each stack in half crosswise to form four squares.
- Place frozen cheesecake in center of each square.
- Top cheesecake with 1 tbsp raspberry jam.
- Wrap phyllo around cheesecake, pinching together to form a purse.
- Brush with butter.
- Bake 400 degree oven for 10- 12 minutes.
- In pan stir together orange juice and remaining jam.
- Bring to a boil, reduce heat to medium and cook 3- 5 minutes.
- Serve sauce overtop of warm cheesecake.
Nutrition Facts : Calories 689.4, Fat 39, SaturatedFat 19.9, Cholesterol 95.6, Sodium 427, Carbohydrate 79, Fiber 1.5, Sugar 30.9, Protein 7.4
CHEESECAKE PHYLLO CUPS
These cups are one of the easiest, tastiest, deserts I have made that gives a great impression to serve. These are low in fat, or they don't have to be, by using regular cream cheese and sour cream. Also you can use any fruit that you like on top. I really like using strawberries and kiwi when they are in season. This is from Light and Tasty magazine. They look as good as they taste.
Provided by Baby Chevelle
Categories Cheesecake
Time 15m
Yield 2 1/2 dozen
Number Of Ingredients 7
Steps:
- In a bowl, whisk together the cream cheese, sour cream, splenda and vanilla until smooth.
- Pipe or spoon into phyllo shells.
- Top each with an orange segment and kiwi piece.
- Refrigerate until serving.
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- Add cream to a medium-sized bowl. Using an electric hand mixer or by hand, whisk the cream until it forms soft peaks. Add the remaining ingredients, whip until medium to stiff peaks form. Do not overmix or you will end up with lemon butter.
- Fill phyllo cups with the whipped cream. Top with a raspberry and mint leaf, optional. Serve immediately or place in the fridge up to one hour before serving.
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