With just five ingredients and 30 minutes, you can make a tray of these creamy, festive cheesecake cups to impress all your friends.
What You Need
Original recipe yields 30 servings
2 pkg. (2.01 oz.) frozen mini phyllo shells
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping
1/4 cup cooked cranberries (see tip)
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Let's Make It
Preheat the oven to 350 degrees F.
Place the mini phyllo shells on a baking sheet and bake for 3 minutes. Remove and set aside to cool.
In a large mixing bowl beat cream cheese and sugar with whisk or mixer until blended. Stir in whipped topping.
Spoon cream cheese mixture into a piping bag or large zip top plastic bag. If using plastic bag, cut the tip off. Fill each mini phyllo shell with the cheesecake mixture and top with one cooked cranberry.
Refrigerate them for 3 hours.
How to Make cooked cranberries
I make a bag of fresh cranberries for this recipe and follow the instructions on the bag of cranberries in order to cook them. I cool them in the refrigerator overnight and then use 1/4 cup of those cranberries to top my No Bake Cranberry Cheesecake Cups. Instead of cranberries you can use other fresh fruit like blueberries, strawberries, blackberries or raspberries. For the mini fillo shells you can find those in the freezer section of most grocery stores to save you the time of having to make them yourself.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
30 cheesecake cups
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.