Last night we had Winston's dad and step-mom over for dinner. I made a margherita flatbread, put a pot roast in the oven and needed something quick and easy for dessert. I resorted to Pinterest, where I stumbled upon these guys. These mini cheesecakes are not only adorable but will keep you coming back for more! Add blueberries for a 4th of July look. Check out the recipe below. Enjoy!
PS. I cut this recipe in half, and still came out with about 15-20 Phyllo cups.
- 8 oz cream cheese
- 1/3 cup powdered sugar
- 2 tbs fresh squeezed lemon juice
- 1/2 cup heavy cream
- fresh raspberries
- Phyllo shells
Whip first 5 ingredients together, place into a piping bag with a star tip. Fill the Phyllo shells and top with raspberries or your favorite fruit. Refrigerate for 30 minutes or until ready to serve!
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