Description
These Cherry Cheesecake Bites are a delightful and bite-sized dessert featuring a crisp phyllo shell filled with creamy cheesecake and topped with sweet cherry pie filling. Perfect for parties or a special treat, they combine flaky, buttery layers with rich cheesecake and vibrant cherries for an irresistible flavor combination.
Ingredients
Scale
Cheesecake Filling
- 1 (8-oz.) pkg. cream cheese, room temperature
- 1/2 cup (100 g) granulated sugar, divided
- 1/4 cup sour cream
- 1 large egg
- 1/2 tsp pure vanilla extract
Phyllo Shells
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 (16-oz.) box phyllo dough
- cooking spray
Topping
- 1 (21-oz.) can cherry pie filling (about 2 1/3 cups)
Instructions
- Prepare Cheesecake Filling: In the large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and 1/4 cup of sugar on medium speed until smooth and well combined, about 2 minutes. Scrape down the sides of the bowl, then add the sour cream and beat until blended. Scrape down the sides again, then add the egg and vanilla extract, beating until just combined.
- Chill Filling: Transfer the cream cheese mixture to an airtight container and refrigerate until cold, at least 1 hour or up to 3 days. This ensures the filling firms up for easier assembly.
- Preheat Oven and Prepare Molds: Place a rack in the center of the oven and preheat to 350°F (175°C). Spray 32 cups of two 24-cup mini muffin tins evenly with cooking spray to prevent sticking.
- Cut Phyllo Dough: Spread the phyllo sheets on a cutting board and use a sharp knife to cut into 3-inch by 3-inch squares for a total of 128 squares. You may stack sheets to speed up the process, though individually cut sheets will look nicer. Keep the phyllo sheets covered with a damp towel to prevent drying out.
- Assemble Phyllo Cups: Work with 4 phyllo squares at a time: brush each square lightly with melted butter and sprinkle with 1/4 teaspoon of sugar. Stack these squares atop each other and place the stack into a prepared muffin cup. Press gently in the center to form a cup shape, then repeat to create 32 cups in total.
- Fill Cups with Cheesecake: Using a teaspoon measuring spoon, add about 1 1/2 teaspoons of the chilled cheesecake batter into the center of each phyllo cup, spreading slightly to fill.
- Bake: Bake the bites in the preheated oven until the cheesecake is set and the phyllo is golden brown and crisp, about 15 minutes. Remove from oven and allow to cool slightly.
- Serve with Cherry Topping: Carefully transfer the bites to a serving platter using a spatula. Spoon cherry pie filling generously on top of each cheesecake bite before serving.
Notes
- Keep phyllo covered with a damp towel while working to prevent it from drying out and becoming brittle.
- Use unsalted butter to control the salt content in the recipe.
- If you don’t have mini muffin tins, use regular muffin tins but adjust baking time accordingly.
- Make the cheesecake filling up to 3 days in advance to save time.
- This recipe yields approximately 32 bites, perfect for parties or dessert platters.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cherry Cheesecake Bites, phyllo dessert, mini cheesecakes, cherry pie filling, bite-sized dessert, party dessert
