Cheesecake Phyllo Cups
Made with store-bought phyllo pastry shells, these mini Cheesecakes will quickly become your new go-to entertaining dessert. Their red, white and blue color is perfect for all Patriotic holidays.
Servings: 10 people
Calories: 131kcal
Cost: $7
Equipment
Ingredients
- 30 Phyllo Shells/cups
- 8 Oz Cream cheese softened
- 1 cup Fruits or Berries Strawberries and blueberries
- ½ Cup Yogurt
- 6 Tablespoon Sugar
- 1 Tablespoon Vanilla extract
- 2 teaspoon Flour
- 4 teaspoon Lemon Juice
Instructions
How To Make Cheesecake Phyllo Cups in Oven
- Preheat oven to 325 degree Fahrenheit.
- Combine softened cream cheese, yogurt, sugar and flour in a medium mixing bowl. Blend in lemon juice and vanilla extract.
- Arrange Phyllo cups on a parchment paper on baking sheet. Pipe or spoon above cheesecake batter equally in all the cups.
- Place the baking sheet in the middle rack of the oven. Bake for about 12-15 minutes or until the batter is set.
- Once baked, remove promptly and let it cool completely.
- Decorate the cheesecake cups with your favorite berries. Enjoy!
How To Make Cheesecake Phyllo Cups in Air Fryer
- Combine softened cream cheese, yogurt, sugar and flour in a medium mixing bowl. Blend in lemon juice and vanilla extract.
- Arrange Phyllo cups on parchment paper on a baking sheet. Pipe or spoon above cheesecake batter equally in all the cups.
- Place them on air fryer basket and air fry at 325 degree Fahrenheit for 8-10 minutes or until the cheesecake is set and no more runny.
- Let stand for few minutes till completely cooled before adding toppings and serving.
Notes
How to Make Instant Pot Cheesecake ?
1. Combine softened cream cheese, yogurt, sugar and flour in a medium mixing bowl. Blend in lemon juice and vanilla extract. Place this mixture in a pan that fits in the Instant Pot. 6×6 inch pan fits.
2. Cover the pan with a paper towel and aluminum foil, so the condensation does not go into the cheesecake. Add 1.5 cups of water to the instant pot steel insert and place a trivet in. Put the covered pan on the trivet. Close the lid. Vent SEALED position.
3. Press Manual or Pressure Cook mode. Choose high pressure for 15 mins. When the instant pot beeps, let the pressure release naturally for 10 minutes. Then move the valve to venting to release the leftover pressure.
4. Open the Instant Pot and carefully lift the trivet with the pan, and take it out. The cheesecake batter should be set and not runny. Let it cool completely. Then spoon the mixture evenly in each phyllo shell. Add berry toppings. Serve and enjoy !
Nutrition
Serving: 3cups | Calories: 131kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Sodium: 109mg | Potassium: 88mg | Sugar: 11g | Vitamin A: 145IU | Calcium: 50mg