Tiny Raspberry Cheesecake Tarts

Recipe by SkinnyMinnie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 40mins
YIELD: 15 tarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan, stir the cut up chocolate and shortening over low heat until melted.
  • Remove from heat.
  • Using a clean small paintbrush, brush the insides (bottom and sides) of each phyllo shell evenly with the melted chocolate.
  • Return each shell to the plastic tray included in the package.
  • Chill the phyllo shells in the refrigerator for about 20 min or until the chocolate is set.
  • Meanwhile, in another bowl, stir together the cream cheese, sour cream, and powdered sugar until smooth.
  • Stir in the raspberry liqueur.
  • Transfer the mixture to a small resealable plastic bag; seal bag.
  • Snip off a corner of the bag and pipe about 1-2 tsp of the cream cheese mixture into each shell.
  • Top each with a raspberry.
  • Cover tarts loosely and chill for 2-4 hours.
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