Ingredients
Units
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy whipping cream
- 2 tsp vanilla extract
- 30 mini phyllo pastry shells
- 30 raspberries
- 30 kiwi pieces (sliced, quartered – about 3 to 4 kiwis)
Instructions
- Set out cream cheese. Cut kiwis. Set your cream cheese out to soften. Wash your raspberries and cut the kiwis into slices and then quarter each slice.
- Make cheesecake filling. In a medium mixing bowl, blend the softened cream cheese, powdered sugar, heavy whipping cream, and vanilla.
- Fill piping bag. Pipe each phyllo cup. Prep your piping bag with a 1M piping tip (or your preferred tip). Add the cheesecake filling to the piping bag (we recommend this mess-free trick). Pipe the filling into each phyllo shell.
- Top with fruit. Chill. Carefully add one raspberry and one kiwi piece to the top of each cheesecake bite. Chill in the fridge until ready to serve.
- Dust with powdered sugar. Serve. Right before serving, dust each cheesecake bite with powdered sugar. This step is optional, but we love the extra touch it adds. Serve and enjoy!
Notes
- Soften cream cheese: Make sure to soften the cream cheese before mixing to get a smooth filling.
- Storage: Since this dessert contains cream cheese, do not leave it out at room temperature for more than 2 hours. Store any leftover cheesecake bites in an airtight container in the fridge for up to 2 days. The phyllo shells will soften over time, but the flavor will remain delicious!
- Variations: Feel free to switch up the fruit based on what’s in season or your preferences. Try strawberries, blueberries, mango, or even a mix of tropical fruits. For an extra twist, you can add a little lemon zest or a dash of cinnamon to the filling.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 221
- Sugar: 24 g
- Sodium: 39.7 mg
- Fat: 5.2 g
- Saturated Fat: 2.1 g
- Carbohydrates: 44.5 g
- Protein: 4.2 g
- Cholesterol: 9.9 mg
