Nutrients per serving
- Protein: 3.0 grams
- Fat: 13.0 grams
- Carbohydrates: 20.0 grams
- Calories: 209
Blueberries
Lemon Blueberry Cheesecake In Phyllo Cups
Delicate phyllo cups hold a luscious cheese and lemon filling topped with a fresh Ontario blueberry compote. With a no-bake filling, this is a great summer dessert that is easy to serve as well.
Cooking Time: 7 Minutes
Chilling Time: 1 Hours (approx.)
Servings: 12
Ingredients:
- 4 sheets phyllo pastry, thawed
- 2 tbsp (25 mL) butter, melted
- 1 envelope unflavoured gelatin
- 1/4 cup (50 mL) lemon juice
- 1 pkg (250 g) cream cheese, softened
- 3/4 cup (175 mL) granulated sugar
- 4 tsp (20 mL) grated lemon rind
- 1/2 cup (125 mL) whipping cream
- 2 cups (500 mL) Ontario Blueberries
- Icing sugar
Preparation:
Stack two sheets phyllo on flat surface; brush top lightly with butter. Using sharp knife, cut in half lengthwise, then in three crosswise to make 6 squares. Place 1 square into each of 6 greased muffin cups so pastry corners extend well over cups. Repeat with remaining phyllo. Bake in 375°F (190°C) oven for 6 to 7 minutes or until golden brown. Let cool.
In small bowl, sprinkle gelatin over lemon juice. Add 1/4 cup (50 mL) boiling water, stirring until completely dissolved, about 2 minutes; set aside. In another bowl, beat together cream cheese, 1/2 cup (125 mL) of the sugar and 1 tbsp (15 mL) of the lemon rind until smooth; slowly stir in gelatin mixture. In another bowl, whip cream; fold in cheese mixture. Carefully place phyllo cups onto baking sheet; spoon in filling. Chill until set, about 1 hour.
In saucepan, gently stir together blueberries, 1/4 cup (50 mL) water and remaining sugar and lemon rind over medium heat until boiling. Let cool.
To serve, top each cheesecake with blueberry topping; dust with icing sugar.
TIP: These mini cheesecakes can be assembled (without topping) a day ahead, but do not cover. Refrigerate on baking tray.
