Lemon Cheesecake Phyllo Cups – a delicious recipe with dough, sugar, cooking spray, Lemon Cheesecake Filling, cream cheese, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Coat mini muffin cup tin with non-stick spray.
2
Separate and lay out 1 sheet of phyllo dough while keeping the other sheets covered with a damp towel so they do not dry out. Lightly coat phyllo with cooking spray and sprinkle with sugar. Lay another sheet of phyllo on top, spray and sprinkle with sugar. Repeat until you have four layers of dough
3
Do this same process with the other remaining four sheets of phyllo. You should have two stacks of four sheets each.
4
Cut each of the stacks into 12 rectangles and press into your mini muffin tin. Bake for 8-10 minutes or until crisp.
5
Mix together the cream cheese and sugar until smooth.
6
Beat in the lemon curd.
7
Spoon about a tablespoon of mixture into each of the cooled phyllo cups.
8
Garnish with mint and berries.
281
kcal
Calories
19
g
Fat
25
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Phyllo Cups, 8 sheets of phyllo dough, 4 teaspoons sugar, cooking spray, and more.
Yes, Lemon Cheesecake Phyllo Cups falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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