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Raspberry Cheesecake Cups Recipe
Raspberry Cheesecake Cups Recipe photo by Taste of Home

Raspberry Cheesecake Cups Recipe

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I'm frequently told these festive individual desserts are too pretty to eat! Phyllo dough is easy to work with - don't be afraid to try it for these special treats. With the bright red raspberries, these creamy cheese cups make a fine finale for Christmas dinner. -Brad Moritz, Limerick, Pennsylvania
TOTAL TIME: Prep: 45 min. + chilling Bake: 15 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 15 min. + cooling
MAKES: 12 servings

Ingredients

  • 8 sheets phyllo dough, (14 inches x 9 inches)
  • 1/4 cup butter, melted
  • 1 egg
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 cup 4% cottage cheese
  • 3 tablespoons sugar
  • RASPBERRY SAUCE:
  • 3 packages (10 ounces each) frozen sweetened raspberries, thawed
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • Fresh raspberries and mint

Nutritional Facts

1 serving (1 each) equals 189 calories, 11 g fat (7 g saturated fat), 51 mg cholesterol, 163 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. Unroll phyllo dough sheets. While assembling, keep remaining dough covered with plastic wrap and a damp cloth. Brush one phyllo sheet with butter. Top with another sheet; brush with butter. Repeat with remaining phyllo and butter. Cut stack lengthwise into three pieces; cut widthwise into fourths. Lightly press each stack into a greased muffin cup.
  2. In a blender, place the egg, lemon juice, vanilla, cheeses and sugar; cover and process until smooth. Spoon about 2 tablespoons into each phyllo cup. Bake at 350° for 12-15 minutes or until lightly browned. Carefully remove from pan to wire racks to cool. Cover and refrigerate.
  3. For sauce, drain raspberries, reserving the juice in a small saucepan; set berries aside. Bring juice to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until reduced to 3/4 cup. In a blender, puree reserved raspberries; press through a sieve to remove seeds. In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice. Cover and refrigerate until chilled.
  4. To serve, spoon raspberry sauce onto dessert plates; top each with a cheesecake cup. Garnish with fresh berries and mint. Yield: 12 servings.
Originally published as Raspberry Cheesecake Cups in Taste of Home December/January 2002, p31

Nutritional Facts

1 serving (1 each) equals 189 calories, 11 g fat (7 g saturated fat), 51 mg cholesterol, 163 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.

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