Mini Philadelphia No Bake Cheesecake Recipe
Philadelphia No Bake Mini Cheesecake in phyllo cups take only minutes to make. The cream cheese filling with only 5 ingredients is ultra creamy. Mini phyllo cups make for easy crispy crusts.
Servings: 30 mini cheesecakes
Calories: 63kcal
Equipment
- stand mixer or hand mixer
- measuring cups
- Metal measuring spoons
- piping bag and tips
Ingredients
- ¾ cup heavy whipping cream
- 8 ounces Philadelphia cream cheese, room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 30 mini phyllo cups, crisped in 350 degree oven, 5 minutes
- 30 blueberries
- 30 raspberries
- mini chocolate chips
- chocolate shavings from a bar of chocolate
Instructions
- In large bowl, add the heavy whipping cream. Using a stand mixer or hand mixer, beat the cream until stiff peaks form. Set aside.¾ cup heavy whipping cream
- In a large bowl, add the cream cheese, powdered sugar, vanilla extract and cinnamon. Using a stand mixer or hand mixer beat on medium speed until the mixture is creamy, about 1-2 minutes.8 ounces Philadelphia cream cheese, room temperature, ½ cup powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon cinnamon
- Using a spatula, fold the whipped cream into the cream cheese mixture.
- Fill each phyllo cup with some of the mixture. A piping bag with a large tip makes easy work of this. Or fill a large resealable bag and cut a small piece of the corner or a small cookie scoop.30 mini phyllo cups, crisped in 350 degree oven, 5 minutes
- Top each mini cheesecake with a blueberry, raspberry, mini chocolate chips and chocolate shavings. Dust with powdered sugar.30 blueberries, 30 raspberries, mini chocolate chips, chocolate shavings from a bar of chocolate
- Serve immediately or store in the refrigerator for up to 2 hours.
Video
Notes
To make in advance ~
Make the filling and store in an airtight container in the refrigerator up to 3 hours.
When ready to assemble the mini cheesecakes, put the filling in a piping bag fitted with a large tip. Fill the phyllo cups and garnish with berries, mini chocolate chips and chocolate shavings.
After filling the phyllo cups with the cheesecake mixture, cover with plastic wrap and store in the refrigerator for up to 2 hours. To serve, remove the cheesecakes from the fridge and dust with powdered sugar.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
Nutrition
Serving: 1cheesecake | Calories: 63kcal | Carbohydrates: 6.2g | Protein: 1.7g | Fat: 3.6g | Saturated Fat: 2.2g | Cholesterol: 13mg | Sodium: 70mg | Fiber: 0.5g | Sugar: 4.7g