Mini Strawberry Cheesecake Cups

Strawberries are like the gateway fruit to summer, aren’t they? Strawberry season means Spring is wrapping up and the days are getting warmer! These mini strawberry cheesecake cups are my go-to treat when I have fresh-off-the-vine strawberries. The layered phyllo cup is a flaky alternative to traditional cheesecake crust, and the macerated strawberries balance the tangy baked cheesecake filling, while highlighting the fresh, natural strawberry flavor!

These bites are inspired by this Strawberry-Cream Cheese Phyllo Tart, but adapted to be party friendly with a modern appearance! These mini’s will also stay fresh longer than one big tart, allowing you to make them in advance, which is key when planning party treats!

Why Make Your Own Mini Phyllo Cups…

You might be wondering, why make a phyllo cup when I can buy them ready to go? Those premade phyllo shells are convenient… but expensive! If you have a party budget, taking the time to make your own will save you cash.

Premade shells are also shallow. These mini cheesecake cups work best with “cups” that have higher sides to hold the baked cheesecake and diced strawberries. Making your own also gives you free reign over the shape and size. I’ve been dying to use my new Pampered Chef Brownie Bite Pan for a unique square shape, and I love the result! You can also use a mini muffin pan, cupcake pan, or any other baking pan you have, that has individual wells!

How to work with phyllo dough…

Phyllo dough sheets dry out very quickly. I keep what I’m not using at the moment covered with wax paper and a damp paper towel. It’s very thin, so exposure to air will have an effect before you know it!!

Two things to know about working with phyllo sheets is that they are probably going to tear, and that butter is your friend. The good thing is that when they tear, you can use the melted butter to glue the pieces back together! I find my silicone pastry brush helps to brush or dab the melted butter on each layer, without being too harsh and tearing the sheets further.

The Cheesecake Filling…

We’re baking a tangy vanilla cheesecake filling in the phyllo cups. With cheesecake, we want to mix as minimally and gently as possible. Keep your mixer on low to medium at most. Not incorporating air into the batter, helps keep the filling dense.

I used a small stainless scoop to add the filling, so that each cup was evenly filled. While these are baking, the filling may puff slightly, then fall when you take them out. The little crater that forms, while not typically desired in cheesecake, is actually handy for holding the topping!

The Mini Cheesecake Cup Topping…

When I’m making something as petite and dainty as these two-bite cups, I like the toppings to match. While you can use sliced, quartered, or halved strawberries, dicing the strawberries gives it an elevated, refined look, which will make them even more irresistible! They’ll also hold together better between your first bite and your last!

If you’re thinking, “knife skills aren’t my thing”, that’s ok! I use my Quick Slice when I need things uniformly cut. Here’s a quick video showing how it works.

If you aren’t as worried about the look, chop or slice them how you like! There’s no written rule, it all depends on the vibe you’re going for!

Finally, If you want to go all out with even more strawberries and cream flavor, you can add a dollop of our All Natural Strawberry Whipped Cream to the top!

Serving Mini Cheesecake Cups…

These mini cheesecake cups are a make-ahead dessert! The unfilled phyllo cups can be stored in the freezer for up to three months in advance. Make sure they are in something with hard edges so that they are protected – they are fragile!

Filled and baked mini cheesecake cups can be stored in the refrigerator for up to five days. Cool completely, then place in an airtight container.

The strawberries shouldn’t be cut and sugared too far in advance, because the sugar will continue to break the fruit down, making it mushy. Keep that job for the day of, then assemble as needed, and serve!

What’s your favorite cheesecake topping?
What would you choose if you made these?
Drop a comment below and let us know!

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Print Recipe

4.67 from 6 votes

Mini Strawberry Cheesecake Cups

An easy, make-ahead treat with layers of phyllo, a rich, baked cheesecake filling, topped with fresh summer strawberries in their own juice.

Prep Time35 minutes mins

Cook Time25 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: Baked, Easy, Fresh Fruit, Make-ahead, Phyllo Dough, summer dessert

Servings: 24 Mini Cups

Calories: 92kcal

Author: Rachel

Ingredients

FOR MINI PHYLLO CUPS

• 8 sheets phyllo dough thawed & room temperature
• 113 g butter melted
• sugar for sprinkling between layers

FOR CHEESECAKE FILLING

• 150 g cream cheese room temperature
• 65 g sugar
• 44 g eggs room temperature
• 1/8 tsp salt
• 2 g vanilla

FOR STRAWBERRY TOPPING

• 224 g strawberries whole, cored
• 10 g sugar

Metric – US Customary

Instructions

FOR MINI PHYLLO CUPS

• Preheat oven to 350.
• Brush melted butter in all wells of baking pan; set aside.
• Lay out phyllo dough on clean surface, cover with sheet of wax paper, then cover with damp paper towel.
• Carefully peel off one layer of phyllo dough, and place on large cutting board. Re-cover wax paper and paper towel.
• Liberally brush melted butter on dough with silicone pastry brush, ensuring edges are well buttered.
• Sprinkle lightly with sugar.
• Repeat until you have 4 layers of dough, with butter and sugar in between each later, and on top layer.
• Using a sharp knife or pizza cutter, cut according to the size of your pan. For the square Brownie Bite pan I used, 3 inch square pieces.
• Place in wells of baking pan, ensuring phyllo stands up on the sides.
• Bake for 7-8 minutes, or until sides begin to curl apart slightly.

FOR CHEESECAKE FILLING

• Meanwhile, beat cream cheese with hand mixer or stand mixer paddle until light and fluffy, about 1 minute.
• Add sugar and salt, beat until smooth.
• Add eggs, one at a time, beating just until combined. Add vanilla.
• Using a small scoop, drop filling into pre-baked phyllo cups. Gently tap or shake to settle filling.
• Bake 15 minutes or until filling is set, and cups are golden brown.
• Remove from oven, and cool to room temperature.
• If storing, carefully remove from pan, and place in airtight container in refrigerator.

FOR STRAWBERRY TOPPING

• Wash and remove stems from strawberries.
• Dice into 1/4" pieces (see Quick Slice video above for shortcut)
• Place in small bowl, and sprinkle with sugar. Let sit 15 minutes, stirring occasionally.
• Spoon small amount of strawberries onto cheesecake filling. Serve immediately

Notes

1. When making the phyllo cups, don’t worry if the phyllo tears. Use the melted butter to “glue” it back together. Don’t be shy with the butter! 
2. Unfilled baked shells can be frozen. Use a container with hard sides because they will be fragile.
3. When mixing the cheesecake filling, mix on low to medium speed, and only as long as necessary. Overbeating or overzealous beating will affect the texture of the baked filling.
4. If filled shells are refrigerated prior to topping and serving, they will crisp up as they come to room temperature. 

Questions/Comments about this recipe? Feel free to contact me directly at thesumofallsweets@gmail.com

 

Nutrition

Serving: 55g | Sodium: 99mg | Calcium: 10mg | Vitamin C: 5mg | Vitamin A: 211IU | Sugar: 4g | Fiber: 1g | Potassium: 30mg | Cholesterol: 24mg | Calories: 92kcal | Saturated Fat: 4g | Fat: 7g | Protein: 1g | Carbohydrates: 7g | Iron: 1mg