Phyllo Cheesecakes with Raspberry Sauce

Serve phyllo cheesecake with raspberry sauce – a cool dessert treat!

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  • prep time 20 min
  • total time 1 hr 5 min
  • ingredients 11
  • servings 6
 

Ingredients

CHEESECAKES

Butter-flavor nonstick cooking spray
1
(8-oz.) pkg. 1/3-less-fat cream cheese (Neufchâtel), softened
1/3
cup sugar
1/3
cup refrigerated or frozen fat-free egg product, thawed
2
tablespoons skim milk
1/2
teaspoon vanilla
6
(17x12-inch) sheets frozen phyllo (filo) pastry, thawed

SAUCE

1
(12-oz.) pkg. frozen raspberries, thawed*
1/2
cup water
1/4
cup sugar
1
teaspoon grated lime peel

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray six 6-oz. custard cups with nonstick cooking spray.
  • 2 In medium bowl, combine cream cheese, 1/3 cup sugar, egg product, milk and vanilla; beat until smooth. Set aside.
  • 3 For each cup, place 1 phyllo sheet on work surface; spray with cooking spray. Fold sheet in half, forming 8 1/2x12-inch rectangle; spray again. Gently ease center of folded phyllo into bottom and up sides of cup. (Phyllo will hang over edges.) Repeat with remaining phyllo sheets and custard cups.
  • 4 Spoon about 1/4 cup cream cheese mixture into each cup. Bring phyllo up over filling, loosely bunching edges together forming a ruffled top with some filling showing. Spray with cooking spray. Set custard cups in 15x10x1-inch baking pan.
  • 5 Bake at 375°F. for 12 to 15 minutes or until phyllo is golden brown. Cool slightly. Carefully remove from cups. Refrigerate at least 30 minutes or until serving time.
  • 6 Place raspberries and water in blender container or food processor bowl with metal blade; process until smooth. Strain mixture into bowl to remove seeds. Stir in 1/4 cup sugar and lime peel.
  • 7 To serve, spoon 1/4 cup raspberry sauce onto each of 6 individual dessert plates. Place 1 cheesecake on each plate. Store in refrigerator.
  • 1 Heat oven to 375°F. Spray six 6-oz. custard cups with nonstick cooking spray.
  • 2 In medium bowl, combine cream cheese, 1/3 cup sugar, egg product, milk and vanilla; beat until smooth. Set aside.
  • 3 For each cup, place 1 phyllo sheet on work surface; spray with cooking spray. Fold sheet in half, forming 8 1/2x12-inch rectangle; spray again. Gently ease center of folded phyllo into bottom and up sides of cup. (Phyllo will hang over edges.) Repeat with remaining phyllo sheets and custard cups.
  • 4 Spoon about 1/4 cup cream cheese mixture into each cup. Bring phyllo up over filling, loosely bunching edges together forming a ruffled top with some filling showing. Spray with cooking spray. Set custard cups in 15x10x1-inch baking pan.
  • 5 Bake at 375°F. for 12 to 15 minutes or until phyllo is golden brown. Cool slightly. Carefully remove from cups. Refrigerate at least 30 minutes or until serving time.
  • 6 Place raspberries and water in blender container or food processor bowl with metal blade; process until smooth. Strain mixture into bowl to remove seeds. Stir in 1/4 cup sugar and lime peel.
  • 7 To serve, spoon 1/4 cup raspberry sauce onto each of 6 individual dessert plates. Place 1 cheesecake on each plate. Store in refrigerator.

EXPERT TIPS

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Expert Tips

* To thaw raspberries, place in microwave-safe bowl; microwave on HIGH for 1 1/2 to 2 1/2 minutes or until thawed.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
6g,
6%
),
Cholesterol
25mg
25%;
Sodium
300mg
300%;
Total Carbohydrate
48g
48%
(Dietary Fiber
3g
3%
  Sugars
34g
34%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
15%;
Calcium
4%;
Iron
8%;
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.