1 hr 12 mins
Amy Nichols's Note:
This is such a pretty dessert.
My Private Note
Units: US | Metric
- 8 sheets phyllo dough
- 1/4 cup butter, melted (no substitutes)
- 1 egg
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract or 1/4 real vanilla
- 1 (8 ounce) package cream cheese, cubed
- 1/2 cup small curd cottage cheese
- 3 tablespoons sugar
- 1Unroll phyllo dough sheets; trim if necessary into 13X9 rectangles.
- 2(While assembling, keep remaining dough covered with plastic wrap and a damp cloth). Brush one phyllo sheet with butter.
- 3Top with another sheet; brush with butter.
- 4Repeat with remaining phyllo and butter.
- 5Cut stack lengthwise into three pieces; cut widthwise into fourths.
- 6Lightly press each stack into a greased muffin cup.
- 7In a blender, place the egg, lemon juice, vanilla, cheeses, and sugar; cover and process until smooth.
- 8Spoon about 2 tbsp into each phyllo cup.
- 9Bake at 350°F for 12-15 minutes, or until lightly browned.
- 10Carefully remove from pan to wire racks to cool.
- 11Cover and refrigerate.
- 12For sauce, drain raspberries, reserving juice in a small pan; set berries aside.
- 13Bring juice to a boil.
- 14Reduce heat; simmer, uncovered, for 15-20 minutes or until reduced to 3/4 cup.
- 15In a blender, puree reserved raspberries; press through a sieve to remove seeds.
- 16In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice.
- 17Cover and refrigerate until chilled.
- 18To serve, spoon raspberry sauce onto dessert plates; top each with a cheesecake cup.
- 19Garnish with fresh berries and mint.
Browse Our Top Cheesecake Recipes
Nutritional Facts for Raspberry Cheesecake Cups
Serving Size: 1 (140 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 255.9
- Calories from Fat 109
- Total Fat 12.1 g
- Saturated Fat 7.1 g
- Cholesterol 49.9 mg
- Sodium 188.9 mg
- Total Carbohydrate 33.5 g
- Dietary Fiber 3.3 g
- Sugars 22.9 g
- Protein 4.5 g