These cheesecake tartlets are tasty and you can whip them up (literally) in under 15 minutes, minus the refrigeration time.
For this recipe you’ll need:
- 8 oz cream cheese
- 1/3 cup powdered sugar
- 2 tbs fresh squeezed lemon juice
- 1/2 cup heavy cream
- fresh raspberries
- Phyllo shells
First, whip together the cream cheese, powdered sugar and
lemon juice in a mixer. Whip the heavy cream alone until stiff peaks form and then fold it into the cream cheese mixture. Place that mixture into a piping bag with a large star tip.
Pipe the cream cheese filling into the phyllo shells and top with a fresh raspberry. Refrigerate for 30 minutes or until ready to serve. Enjoy!