• Prep Time:
  • Cooking Time:
  • Serves: 40 Servings

Little Phyllo Cheesecakes

  • Recipe Submitted by on

Category: Cheesecakes

 Ingredients List

  • 8 Sheets commercial frozen
  • -phyllo pastry; thawed
  • 1/2 c Butter or margarine; melted
  • 9 oz Cream cheese; softened
  • 1/2 c Sifted powdered sugar
  • 1 1/2 ts Grated orange rind
  • 1 tb Orange juice
  • 1/2 c Orange marmalade
  • 2 ts Orange juice


Place one sheet of phyllo on a damp towel (keep remaining phyllo covered).
Lightly brush phyllo with melted butter. Layer 3 more sheets phyllo on
first sheet, brushing each sheet with butter. Repeat to make another stack
of 4 sheets phyllo. Cut each stack of phyllo into 3-inch squares using
kitchen shears.

Brush miniature muffin cups with melted butter. Place one square of layered
phyllo into each muffin cup, pressing gently in center to form a pastry
shell. Bake at 350°F for 8 to 10 minutes or until golden. Gently remove
from pan, and let cool on wire racks.

Combine cream cheese, powdered sugar, orange rind, and 1 tablespoon orange
juice in a small mixing bowl; beat at high speed of an electric mixer until
blended and smooth. Spoon 1 1/2 teaspoons cream cheese mixture into each
pastry shell.

Combine orange marmalade and 2 teaspoons orange juice; top each cheesecake
with 1/2 teaspoon orange marmalade mixture.

Yield: 40 pastries.

Note: Phyllo shells may be made up to 2 days in advance, and stored in an
airtight container. Fill shells up to 4 hours before serving, and keep
chilled until ready to serve.

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