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Mini Strawberry Cheesecake Cups dusted with powdered sugar on a white platter
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4.67 from 6 votes

Mini Strawberry Cheesecake Cups

An easy, make-ahead treat with layers of phyllo, a rich, baked cheesecake filling, topped with fresh summer strawberries in their own juice.
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Baked, Easy, Fresh Fruit, Make-ahead, Phyllo Dough, summer dessert
Servings: 24 Mini Cups
Calories: 92kcal
Author: Rachel

Ingredients

FOR MINI PHYLLO CUPS

  • 8 sheets phyllo dough thawed & room temperature
  • 113 g butter melted
  • sugar for sprinkling between layers

FOR CHEESECAKE FILLING

  • 150 g cream cheese room temperature
  • 65 g sugar
  • 44 g eggs room temperature
  • 1/8 tsp salt
  • 2 g vanilla

FOR STRAWBERRY TOPPING

  • 224 g strawberries whole, cored
  • 10 g sugar
Metric - US Customary

Instructions

FOR MINI PHYLLO CUPS

  • Preheat oven to 350.
  • Brush melted butter in all wells of baking pan; set aside.
  • Lay out phyllo dough on clean surface, cover with sheet of wax paper, then cover with damp paper towel.
  • Carefully peel off one layer of phyllo dough, and place on large cutting board. Re-cover wax paper and paper towel.
  • Liberally brush melted butter on dough with silicone pastry brush, ensuring edges are well buttered.
  • Sprinkle lightly with sugar.
  • Repeat until you have 4 layers of dough, with butter and sugar in between each later, and on top layer.
  • Using a sharp knife or pizza cutter, cut according to the size of your pan. For the square Brownie Bite pan I used, 3 inch square pieces.
  • Place in wells of baking pan, ensuring phyllo stands up on the sides.
  • Bake for 7-8 minutes, or until sides begin to curl apart slightly.

FOR CHEESECAKE FILLING

  • Meanwhile, beat cream cheese with hand mixer or stand mixer paddle until light and fluffy, about 1 minute.
  • Add sugar and salt, beat until smooth.
  • Add eggs, one at a time, beating just until combined. Add vanilla.
  • Using a small scoop, drop filling into pre-baked phyllo cups. Gently tap or shake to settle filling.
  • Bake 15 minutes or until filling is set, and cups are golden brown.
  • Remove from oven, and cool to room temperature.
  • If storing, carefully remove from pan, and place in airtight container in refrigerator.

FOR STRAWBERRY TOPPING

  • Wash and remove stems from strawberries.
  • Dice into 1/4" pieces (see Quick Slice video above for shortcut)
  • Place in small bowl, and sprinkle with sugar. Let sit 15 minutes, stirring occasionally.
  • Spoon small amount of strawberries onto cheesecake filling. Serve immediately

Notes

  1. When making the phyllo cups, don't worry if the phyllo tears. Use the melted butter to "glue" it back together. Don't be shy with the butter! 
  2. Unfilled baked shells can be frozen. Use a container with hard sides because they will be fragile.
  3. When mixing the cheesecake filling, mix on low to medium speed, and only as long as necessary. Overbeating or overzealous beating will affect the texture of the baked filling.
  4. If filled shells are refrigerated prior to topping and serving, they will crisp up as they come to room temperature. 

Questions/Comments about this recipe? Feel free to contact me directly at thesumofallsweets@gmail.com

 

Nutrition

Serving: 55g | Sodium: 99mg | Calcium: 10mg | Vitamin C: 5mg | Vitamin A: 211IU | Sugar: 4g | Fiber: 1g | Potassium: 30mg | Cholesterol: 24mg | Calories: 92kcal | Saturated Fat: 4g | Fat: 7g | Protein: 1g | Carbohydrates: 7g | Iron: 1mg