We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Phyllo Cheesecakes with Raspberry Sauce

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

(0)
(0)
Save and Share
  • 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

toggle

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

toggle

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.