Raspberry Cheesecake Cups Recipe

Name: Raspberry Cheesecake Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 sheets phyllo dough, (14 inches x 9 inches); 1/4 cup butter, melted; 1 large egg; 1 teaspoon lemon juice; 1/2 teaspoon vanilla extract; 1 package (8 ounces) cream cheese, cubed; 1/2 cup 4% cottage cheese; 3 tablespoons sugar; 3 packages (10 ounces each) frozen sweetened raspberries, thawed; 1/4 cup sugar; 1 tablespoon lemon juice; Fresh raspberries and mint

Servings: persons

8 sheets phyllo dough, (14 inches x 9 inches)
1/4 cup butter, melted
1 large egg
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 package (8 ounces) cream cheese, cubed
1/2 cup 4% cottage cheese
3 tablespoons sugar
3 packages (10 ounces each) frozen sweetened raspberries, thawed
1/4 cup sugar
1 tablespoon lemon juice
Fresh raspberries and mint

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 350u00b0 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.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 8 sheets phyllo dough, (14 inches x 9 inches), 1/4 cup butter, melted, 1 large egg, 1 teaspoon lemon juice, and more.

Yes, Raspberry Cheesecake 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.

Raspberry Cheesecake Cups

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