Mini Phyllo Cheesecakes
Ingredients
- 8 oz cream cheese, at room temperature
- 1 egg
- 2 Tbsp sour cream
- 1/2 Tsp vanilla extract
- 3 Tbsp agave nectar or honey
- 2 Packages Mini Phyllo Shells (30 mini shells-I use Athens Brand (found at most groceries in the freezer section)
- Raspberries for garnish (optional)
Instructions
- Preheat oven to 350 degrees.
- Using a hand mixer, beat the cream cheese in a bowl on medium speed until creamy, about 2-3 minutes.
- Add the egg, sour cream, vanilla and agave or honey and continue to beat until combined.
- Place the mini phyllo cups on a baking sheet and pour about 1 tbsp of the mixture into the cups.
- Bake for 16-18 minutes or until set.
- After the cheesecakes have cooled to room temperature, chill in the refrigerator for 30 minutes.
- Serve plain or topped with a raspberry.
Nutrition
Calories: 90kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Cholesterol: 15mg | Sodium: 65mg | Sugar: 3g
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