Raspberry Cheesecake Blossoms Recipe

Name: Raspberry Cheesecake Blossoms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (10 ounce) packages frozen raspberries in light syrup, thawed; ¼ cup butter, melted; 8 sheets phyllo dough (cover with plastic wrap and then a damp kitchen towel to prevent dough from drying out); 1 (8 ounce) package cream cheese, softened; ½ cup cottage cheese; 1 large egg; ½ cup sugar, plus; 3 tablespoons sugar, divided; 4 teaspoons lemon juice, divided; ½ teaspoon vanilla; fresh raspberry (to garnish)

Servings: persons

3 (10 ounce) packages frozen raspberries in light syrup, thawed
¼ cup butter, melted
8 sheets phyllo dough (cover with plastic wrap and then a damp kitchen towel to prevent dough from drying out)
1 (8 ounce) package cream cheese, softened
½ cup cottage cheese
1 large egg
½ cup sugar, plus
3 tablespoons sugar, divided
4 teaspoons lemon juice, divided
½ teaspoon vanilla
fresh raspberry (to garnish)

1
Drain thawed raspberries in fine-0meshed sieve over 1-cup glass measure.
2
Reserve Syrup.
3
Preheat oven to 350F Grease 12 (2 1/2 inch) muffin cups.
4
Brush melted butter onto 1 phyllo sheet.
5
Cover with second phyllo sheet; brush with butter.
6
Repeat with remaining sheets of phyllo.
7
Cut stack of phyllo in thirds lengthwise and then in fourths crosswise, to make a total of 12 squares.
8
Gently fit each stacked square into prepared muffin cup.
9
Place cream cheese, cottage cheese, egg, 3 tablespoons sugar, 1 tsp lemon juice and vanilla in food processor or blender.
10
Process until smooth.
11
Divide mixture evenly among muffin cups.
12
Bake 10 to 15 minutes or until lightly browned.
13
Carefully remove from muffin cups to wire racks to cool.
14
Bring reserved raspberry syrup to a boil in small saucepan over medium-high heat.
15
Cook until reduced to 3/4 cup, stirring occasionally.
16
Place thawed raspberries in food processor or blender.
17
Process until smooth.
18
Press through fine-meshed sieve with back of spoon to remove seeds.
19
Combine raspberry puree, reduced syrup, remaining 1/2 cup sugar and 3 tsp lemon juice in small bowl.
20
Mix well.
21
To serve, spoon raspberry sauce onto 12 dessert plates.
22
Place cheesecake blossom on each plate.
23
Garnish, if desired, with whole raspberries and mint leaves.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 (10 ounce) packages frozen raspberries in light syrup, thawed, ¼ cup butter, melted, 8 sheets phyllo dough (cover with plastic wrap and then a damp kitchen towel to prevent dough from drying out), 1 (8 ounce) package cream cheese, softened, and more.

Yes, Raspberry Cheesecake Blossoms 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.

That's it — enjoy your meal!

Raspberry Cheesecake Blossoms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions