Our Cherry Cheesecake Bites Are Cheesecakes Gift-Wrapped
Yields: 32
Prep Time: 15 mins
Total Time: 1 hour
Ingredients
1
(8-oz.) pkg. cream cheese, room temperature
1/2 c.
(100 g.) granulated sugar, divided
1/4 c.
sour cream
1
large egg
1/2 tsp.
pure vanilla extract
Cooking spray
3/4 c.
(1 1/2 sticks) unsalted butter
1
(16-oz.) box phyllo
1
(21-oz.) can cherry pie filling (about 2 1/3 c.)
Directions
In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and ¼ c. sugar on medium speed until combined and smooth, about 2 minutes. Scrape down sides of bowl, add sour cream, and beat until combined. Scrape down sides of bowl. Add egg and vanilla and beat until combined.
Transfer batter to an airtight container and refrigerate until cold, at least 1 hour or up to 3 days.
Arrange a rack in center of oven; preheat to 350°. Spray 32 cups of 2 (24-cup) mini muffin tins with cooking spray.
Spread phyllo on a cutting board. Using a sharp knife, cut into 3" x 3" squares for a total of 128 (you can stack the sheets to make this quicker, but they won’t be as pretty). Cover phyllo with a damp kitchen towel.
Working 4 squares at a time, brush with butter and sprinkle each with ¼ tsp. sugar. Stack squares on top of one another. Transfer to a prepared cup. Create an indentation in the center to create a little cup. Repeat with remaining phyllo and sugar for a total of 32 stacks. Using a teaspoon measuring spoon, scoop a dollop (about 1 1/2 tsp.) of cheesecake batter in center of each stack.
Bake bites until cheesecake is set and phyllo is golden brown, about 15 minutes. Let cool slightly.
Using a spatula, transfer bites to a platter. Spoon cherry filling on top.
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