Phyllo Cheesecakes with Raspberry Sauce

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

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Servings 6

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ingredients 11
Prep Time 20 min
Total Time 1 hr 5 min

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

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Directions

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.