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

Raspberry Cheesecake Cups Recipe

Publisher Photo
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 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

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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