Mini Blueberry Cheesecakes
Made with store-bought phyllo pastry shells, these Mini Blueberry Cheesecakes will quickly become your new go-to entertaining dessert. They are simple to put together, and look like a professional baker created them. Best of all, they're delicious!
- 3 packages frozen mini phyllo pastry shells - thawed
- 8 ounces cream cheese - softened
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 1/2 cups fresh blueberries - divided
- 1/4 cup sugar
- 1 tablespoon water
- 1/4 teaspoon ground cinnamon
Begin by preheating the oven to 375 degrees F. Lay out the mini phyllo shells on a baking sheet. Bake 5-6 minutes or until just golden brown. Cool completely.
While the baked phyllo shells cool, use an electric mixer to beat the cream cheese, lemon zest, vanilla, and sugar until smooth. This will take about 3 minutes. Transfer the cream cheese mixture to a piping bag or plastic baggie. Cut off one corner of the baggie. Pipe this mixture evenly amongst the cooled phyllo shells.
Next, prepare the blueberry sauce by adding 1 cup of blueberries, sugar, water, and cinnamon to a small saucepan. Simmer over medium heat for about 8 minutes. Stir continuously. The berries will burst, and the sauce will thicken.
Remove the blueberry sauce from the heat and allow to cool. Then, stir in the remaining 1/2 cup fresh blueberries. Spoon the blueberry sauce over the cream cheese mixture.
Enjoy right away or cover and chill until you're ready to serve.
Calories: 51kcal • Carbohydrates: 8g • Protein: 1g • Fat: 2g • Saturated Fat: 1g • Cholesterol: 6mg • Sodium: 22mg • Potassium: 11mg • Fiber: 1g • Sugar: 6g • Vitamin A: 70IU • Vitamin C: 1mg • Calcium: 5mg • Iron: 1mg