Ingredients for Tiny Raspberry Cheesecake Tarts
- Semisweet Chocolate
- 1 tablespoon shortening
- Miniature Phyllo Cups
- 4 ounces cream cheese (softened)
- 2 tablespoons sour cream
- 2 tablespoons powdered sugar
- 1 teaspoon raspberry liqueur (or to taste)
- Fresh Raspberries
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How to Make Tiny Raspberry Cheesecake Tarts
- Melt 2 ounces of semi-sweet chocolate and 1 tablespoon of shortening in a small saucepan over low heat, stirring until smooth.
- Remove from heat and let cool slightly.
- Using a clean small paintbrush, evenly brush the insides of each phyllo cup with the melted chocolate.
- Return the filled phyllo cups to their original plastic tray.
- Refrigerate for 20 minutes, or until the chocolate is set.
- In a medium bowl, beat together 4 ounces of cream cheese (softened), 2 tablespoons of sour cream, and 2 tablespoons of powdered sugar until smooth and creamy.
- Stir in 1 teaspoon of raspberry liqueur (or to taste).
- Transfer the mixture to a small resealable plastic bag.
- Seal the bag tightly and snip off a tiny corner.
- Pipe approximately 1-2 teaspoons of the cream cheese mixture into each chocolate-lined phyllo cup.
- Top each tart with a fresh raspberry.
- Cover loosely and chill for at least 2-4 hours before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
13g
Carbs
1g
