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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- 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 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.
Nutrition Facts : Calories 189 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 163mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
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Rachel Chinyere
[email protected]I'll pass.
Rateytv
[email protected]These cheesecake cups were okay. Nothing special.
Brookie Cookie
[email protected]Meh.
Sujata Giri
[email protected]Not a fan. The crust was too hard and the cheesecake filling was too bland.
Aubrey Sullivan
[email protected]I was disappointed with these cheesecake cups. The crust was too crumbly and the cheesecake filling was too dense. The raspberries were also a bit too tart.
Dude
[email protected]These cheesecake cups were a bit too tart for my taste, but my husband loved them. He said the crust was the perfect consistency and the cheesecake filling was creamy and smooth.
Aamir Awan
[email protected]I love these cheesecake cups! They are so easy to make and always turn out perfect. The crust is the perfect balance of crumbly and buttery, and the cheesecake filling is creamy and smooth. The raspberries add a nice tartness that balances out the sw
Semu Saga
[email protected]These cheesecake cups were delicious! The crust was perfect and the cheesecake filling was creamy and smooth. The raspberries added a nice tart flavor. I would definitely make these again.
Mukta Khatun
[email protected]I made these cheesecake cups for a party and they were a huge success! Everyone loved them. The crust was nice and crispy, and the cheesecake filling was creamy and flavorful. The raspberries added a nice tartness that balanced out the sweetness of t
Jrue Collins
[email protected]These cheesecake cups were so easy to make and turned out so delicious! The crust was the perfect consistency, and the cheesecake filling was smooth and creamy. The raspberries added a perfect tartness. I will definitely be making these again!
Bubble The Mouseketeer
[email protected]This raspberry cheesecake was a hit! The crust was the perfect blend of crumbly and buttery, and the cheesecake filling was light and creamy, with a perfectly tart raspberry flavor. I will definitely be making this again!