Description
These mini cheesecake bites are creamy, delicious, and topped with sweet cherry filling. Perfect for any occasion!
Ingredients
Scale
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar (divided)
- ¼ cup sour cream
- 1 large egg
- ½ tsp pure vanilla extract
- Cooking spray
- 3 packages mini phyllo shells
- 1 can cherry pie filling
Instructions
- Preheat the oven to 375°F. Arrange the mini phyllo shells on a baking sheet and set aside.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth, about two minutes. Scrape down the sides of the bowl, add the sour cream, and beat until combined.
- Scrape down the sides of the bowl again. Add the egg and vanilla, then beat until fully incorporated.
- Transfer the cream cheese mixture to a piping bag (or a resealable plastic bag) and refrigerate until cold for at least one hour or up to three days.
- When ready to assemble, cut the tip off the piping bag. Pipe about 1½ teaspoon of cheesecake batter into the center of each phyllo shell.
- Bake for about 15 minutes or until the cheesecake is set and the phyllo is golden brown. Let cool slightly.
- Using a spatula, transfer the bites to a serving platter. Top each with a spoonful of cherry filling (about one cherry per bite).
- Refrigerate until ready to serve. Serve within 8-12 hours for a crispier crust.
Notes
- These mini cheesecakes are best served within 8-12 hours for a crispier crust.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg