Phyllo Dough Cheesecake Bites
These berry cheesecake phyllo tarts are my go-to when I need a dessert that looks impressive but secretly isn’t difficult to make. Your guests don’t need to know how simple they really are 😉 Scroll down for the recipe!
Notes: Low-fat cream cheese works well for a lighter tart, though full-fat gives the richest texture. These are best served the same day for maximum crispness. If needed, they can be refrigerated up to 24 hours.
Phyllo Dough Cheesecake Tarts
Yields: 12 tarts
Prep Time: 30 minutes
Bake Time: 25–30 minutes
Total Time: 55–60 minutes
Skill Level: Easy to Intermediate
Ingredients
750g Phyllo pastry sheets (one box of two rolls)
225g unsalted butter, melted (2 sticks)
200g white sugar (1 cup)
16 oz cream cheese, room temperature (full-fat or low-fat)
10g vanilla bean paste (2 teaspoons)
Zest of 2 lemons
1 tablespoon fresh lemon juice
3½ cups blueberries or raspberries
Powdered sugar, for dusting
Directions
In a large bowl, beat the cream cheese, granulated sugar, vanilla bean paste, lemon juice, and lemon zest, mixing until creamy and fully combined. Set aside.
Preheat oven to 400°F and lightly grease two muffin tins or line a large baking sheet with parchment paper. Layer two phyllo pastry sheets at a time, brushing each layer with melted butter. Fan the two sheets together horizontally and shape into a round. Gently press down the center of the round with your fingers or brush to create a nest shape.
Spoon the filling into the phyllo shells. Top generously with blueberries or raspberries, pressing them lightly into the filling.
Bake the tarts for 20-25 minutes, until lightly golden.
Cool slightly, then dust generously with powdered sugar before serving.
