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Raspberry Cheesecake Cups

 Raspberry Cheesecake Cups
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
12 ServingsPrep: 45 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 8 sheets phyllo dough, (14 inches x 9 inches)
  • 1/4 cup butter, melted
  • 1 egg
  • 1 teaspoon lemon juice
  • 1/2 teaspoon McCormick® Pure 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

Directions

  • 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.
  • In a blender, place the egg, lemon juice, vanilla, cheeses and sugar;
  • cover and process until smooth. Spoon about 2 tablespoons into each

2 of 2

Raspberry Cheesecake Cups (continued)

Directions (continued)

  • 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.
  • 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.
  • To serve, spoon raspberry sauce onto dessert plates; top each with a
  • cheesecake cup. Garnish with fresh berries and mint. Yield: 12
  • servings.
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.