Best 5 Blueberry Cheesecake Filo Cups Recipes

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Indulge in the delectable symphony of flavors with our curated collection of blueberry cheesecake filo cups recipes. These irresistible treats combine the richness of creamy cheesecake, the sweetness of plump blueberries, and the crispy layers of golden filo pastry, resulting in a perfect balance of textures and flavors. Whether you're looking to impress guests at a special gathering or simply satisfy your sweet cravings, these recipes will guide you through the process of creating stunning and delicious blueberry cheesecake filo cups that will tantalize your tastebuds and leave you craving for more.

Here are our top 5 tried and tested recipes!

CHEESECAKE PHYLLO CUPS



Cheesecake Phyllo Cups image

Lorraine Chevalier of Merrimac, Massachusetts borrowed this recipe from a friend, whose husband is diabetic, and has been making the colorful cheesecake bites ever since. Topped with kiwifruit and mandarin oranges, they are just delicious.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 7

4 ounces reduced-fat cream cheese
1/2 cup reduced-fat sour cream
Sugar substitute equivalent to 2 tablespoons sugar
1 teaspoon vanilla extract
2 packages (2.1 ounces each) frozen miniature phyllo tart shells, thawed
1 can (11 ounces) mandarin oranges slices, drained
1 kiwifruit, peeled, sliced and cut into quarters

Steps:

  • In a small bowl, beat the cream cheese, sour cream, sugar substitute and vanilla until smooth. , Pipe or spoon into phyllo shells. Top each with an orange segment and kiwi piece. Refrigerate until serving.

Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 29mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

NO-BAKE BLUEBERRY CHEESECAKE MINI TARTS



No-Bake Blueberry Cheesecake Mini Tarts image

These two-bite tarts (three if you're daintier than I) are ideal for entertaining - they're perfect finger food, they look great, and they take - I'm not kidding - not even 10 minutes to make. Taste-wise, the filling is just right. Sour cream, cream cheese, whipping cream, lemon zest, brown sugar, and a little vanilla. It's the perfect base for those beautiful bursts of blueberries.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 8

2 tablespoons packed light brown sugar
1/4 cup sour cream
1/4 teaspoon vanilla
4 oz cream cheese (room temperature)
1 heaping teaspoon fresh lemon zest
1 tablespoon heavy whipping cream
15 mini phyllo tart shells
About 1/2 cup blueberries (45 blueberries, rinsed and dried)

Steps:

  • In a medium bowl with an electric hand mixer or in a stand mixer afixed with the paddle attachment, beat together the brown sugar, sour cream, and vanilla on medium speed until smooth, about one minute.
  • Add the cream cheese and lemon zest and continue beating until smooth, about one more minute.
  • Add the heavy whipping cream and beat for about one more minute until slightly fluffy and smooth.
  • Fill mini tart shells with cream cheese filling. You can spoon in the filling, or place the filling in a freezer bag, snip off the end, and pipe it in.
  • Top each tart with three blueberries. Serve.

RASPBERRY CHEESECAKE CUPS



Raspberry Cheesecake Cups image

I'm frequently told these festive individual desserts are too pretty to eat! Phyllo dough is easy to work with - don't be afraid to try it for these special treats. With the bright red raspberries, these creamy cheese cups make a fine finale for Christmas dinner. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 13

8 sheets phyllo dough, (14 inches x 9 inches)
1/4 cup butter, melted
1 large egg
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 package (8 ounces) cream cheese, cubed
1/2 cup 4% cottage cheese
3 tablespoons sugar
RASPBERRY SAUCE:
3 packages (10 ounces each) frozen sweetened raspberries, thawed
1/4 cup sugar
1 tablespoon lemon juice
Fresh raspberries and mint

Steps:

  • Unroll phyllo dough sheets. While assembling, keep remaining dough covered with plastic wrap and a damp cloth. Brush one phyllo sheet with butter. Top with another sheet; brush with butter. Repeat with remaining phyllo and butter. Cut stack lengthwise into three pieces; cut widthwise into fourths. Lightly press each stack into a greased muffin cup., In a blender, place the egg, lemon juice, vanilla, cheeses and sugar; cover and process until smooth. Spoon about 2 tablespoons into each phyllo cup. Bake at 350° for 12-15 minutes or until lightly browned. Carefully remove from pan to wire racks to cool. Cover and refrigerate., For sauce, drain raspberries, reserving the juice in a small saucepan; set berries aside. Bring juice to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until reduced to 3/4 cup. In a blender, puree reserved raspberries; press through a sieve to remove seeds. In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice. Cover and refrigerate until chilled., To serve, spoon raspberry sauce onto dessert plates; top each with a cheesecake cup. Garnish with fresh berries and mint.

Nutrition Facts : Calories 189 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 163mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

RUSTIC BLUEBERRY CHEESECAKE



Rustic Blueberry Cheesecake image

Provided by Food Network

Categories     dessert

Time 2h50m

Yield 16 servings

Number Of Ingredients 11

Nonstick cooking spray or butter, for greasing
2 1/3 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup confectioners' sugar
1/2 cup granulated sugar
Two 8-ounce packages cream cheese
2 eggs
2 1/2 cups fresh blueberries
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt

Steps:

  • For the crust: Grease a 9-by-13-inch glass or stoneware casserole dish. Combine the graham cracker crumbs, melted butter and confectioners' sugar, and press into the prepared dish.
  • For the filling: Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment combine the granulated sugar and cream cheese, and beat on medium-high speed until combined. Add the eggs, one at a time, and mix until combined. Pour the mixture over the prepared crust and bake until slightly wobbly in the center but set, 20 minutes. Cool the cheesecake until just warm, about 1 hour.
  • For the topping: Combine the blueberries, granulated sugar, flour, salt and 1/3 cup water in a small saucepan set over medium heat and simmer until just thickened, about 15 minutes. Remove from the heat and cool until just warm, 30 to 45 minutes.
  • Pour the blueberries over the top of the cheesecake. Refrigerate to chill and set, at least 1 hour.
  • Slice and serve.

NO-BAKE CHEESECAKE PHYLLO CUPS



No-Bake Cheesecake Phyllo Cups image

This is wonderfully easy and delicious. I got this recipe from a friend after she brought it to a social gathering. It looks like you have put hours into making it but it only takes minutes. You can also use the filling as a fruit dip!

Provided by tkwegner

Categories     < 15 Mins

Time 15m

Yield 45 Individual cups, 20 serving(s)

Number Of Ingredients 4

8 ounces cream cheese (1 bar)
4 ounces sour cream (1/2 Cup)
1/2 cup confectioners' sugar
45 miniature phyllo cups (pre-made in 15 count packages in the freezer isle)

Steps:

  • In a mixing bowl cream softened cream cheese until smooth.
  • Blend in sugar in small amounts until well creamed together.
  • Add sour cream and blend well.
  • Chill for a couple of hours.
  • Spoon into zip-lock bags or pastry bag (I did this before chilling, that way it is ready to go.).
  • If using a zip-lock bag, cut corner off and squeeze into pre-made Phyllo cups.
  • Top with fresh fruit or fruit sauce.

Tips:

  • For a crispier filo cup, brush the filo dough with melted butter before baking.
  • To prevent the filo cups from becoming soggy, fill them just before serving.
  • If you don't have a muffin tin, you can bake the filo cups in a regular baking dish. Just be sure to grease the dish well so that the cups don't stick.
  • You can use any type of berry in this recipe. Blueberries, raspberries, and strawberries are all great options.
  • For a richer cheesecake filling, use full-fat cream cheese.
  • If you don't have a piping bag, you can use a ziplock bag with the corner cut off to pipe the cheesecake filling into the filo cups.

Conclusion:

Blueberry cheesecake filo cups are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with a crispy filo dough cup filled with a creamy cheesecake filling and topped with fresh blueberries. These cups are sure to be a hit with your friends and family!

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