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Raspberry Phyllo Cheesecake Tarts Recipe

Ingredients

How to make it

  • Preheat oven to 350
  • Combine berries, 1/3 c splenda, juice, peel, & allspice in small saucepan
  • Cook and stir over medium heat until berries pop and mixture thickens
  • Set aside to cool completely
  • Lightly coat 12 muffin cups with cooking spray
  • Cut phyllo sheets in half lengthwise, then crosswise into thirds
  • Spray 1 square phyllo lightly with cooking spray
  • Top with second square, slightly offsetting corners; spray lightly
  • Place a third square on top
  • Place the pile of phyllo squares into one of the prepared muffin cups, pressing into bottom and onto sides of cup
  • Repeat with remaining phyllo squares
  • Bake 3-4 mins or til golden
  • Remove from oven; cool completely in muffin pan on cooling rack
  • Beat cream cheese, yogurt, 3/4 tbsp splenda & vanilla in medium bowl with electric mixer til smooth
  • Spoon about 1/3 cup cream cheese mixture into each phyllo cup
  • Top with equal amounts raspberry mixture.

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