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Mini Phyllo Raspberry Cheesecake Bites

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Mini-Fillo Raspberry Cheesecake Bites

Mini Phyllo Raspberry Cheesecake Bites

Jessica Braider
These cuties are a fantastic dessert for a special event, but are simple to make on a weeknight.
Cook Time 20 mins
Total Time 20 mins
Servings 15 servings

Ingredients
  

  • 15 mini fillo shells sold frozen
  • 3/4 cup Greek yogurt
  • ¼ cup whipped cream cheese
  • 4 tsp. powdered sugar sometimes called confectioners sugar
  • 15 fresh raspberries

Instructions
 

  • If frozen, thaw the shells at room temperature for 10 minutes. Preheat the oven to 350 degrees.
  • Remove the shells from the package and place them on a baking sheet. Bake for 5 minutes until crisp, and allow them to cool for a few minutes. (Baking the shells isn’t strictly necessary but it makes them extra crispy.)
  • Meanwhile, whisk together the yogurt, cream cheese, and sugar. Put a spoonful (about 2 tsp.) of the mixture in the bottom of each shell, and top it with 1 raspberry. Serve immediately or refrigerate for up to 24 hours (the shells will get soggy, so they are best eaten immediately).

Notes

Nutritional Information per Serving (% based upon Daily Values): Calories 40, Total Fat 2g, 3.5%, Saturated Fat 0.5g, 3.5%, Cholesterol 4mg, 1.5%, Sodium 34.5mg, 1.44%, Carbohydrate 3.5g, 1%, Dietary Fiber 0g, 0%, Sugar 1.5g, Protein 1.5g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Baked Goods, Company/Entertaining, Dessert, Holidays/Special Events, Kid-Friendly, Kosher, Make-Ahead, Nut-Free, Spring, Summer, Vegetarian
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