Cheesecake Phyllo Fruit Cups

By MystiQ

Ingredients

• 4 sheets frozen phyllo dough (14×9-inch), thawed
• 1/3 cup, and 4 tsp sugar
• 1 12oz whipped cream cheese
• 3 Tbsp Lemon Curd
• Fresh raspberries, blueberries, or strawberries

Details

Servings 12
Preparation time 15mins
Cooking time 23mins
Adapted from cakestudent.com

Preparation

Step 1

Instructions

Preheat oven to 350F. Lightly coat a muffin pan with cooking spray.

Place 1 phyllo dough sheet out on a clean surface. Spray lightly with cooking spray, then sprinkle with 1 tsp sugar.

Place the second phyllo dough sheet on top of that one.

Repeat the process with remaining sheets.

When all 4 sheets are stacked, cut them into 12 squares.

Place each square stack into the muffin pan cup.

Bake for 8 minutes or until golden.

Cheesecake Filling: Whip the cream cheese with 1/3 cup sugar. Add 1 Tbsp of lemon curd at a time to get the right “lemon strength” for your taste. I used 3 and it was perfect.