When I was a teen, it was my signature dessert!
Really, over years of experience making this recipe, I’ve never altered it.
While it’s styled to look artisan-like there’s so little time invested in creating this dessert, you won’t believe it!
You will experience an assault of richness and flavor with very simple ingredients with minimal effort.
Every bite is packed with flavor and crunch.
Mini almond nectarine cheesecake phyllo cups are on the lighter side and really takes cheesecake to the next level.
A dessert that is gourmet in presentation and beginner level in preparation.
Really, to understand the flavor, you’ll have to taste it to believe it!
Dainty Almond Nectarine Cheesecake Phyllo Cups
The big difference-maker in this recipe is going to be the nectarine.
You want your nectarine to yield to touch, yet still, be a tad firmer on the exterior.
This way, when you cut the nectarine, it won’t squash.
Wash and rinse the nectarine, then 1/2 it.
After you half it, slice it in about 4 pieces each half approximately 1/4″ thick.
Set those pieces aside.
Mini Phyllo Cups and Almond Nectarine Cheesecake
If you have no that phyllo cups, you’ve missed out on a whole food group, lol.
These are so versatile in recipes from appetizers to desserts.
I love them because they come pre-made and just need to be baked.
We’ve only ever used one brand, Athen’s Phyllo Cups and we are super happy with them every time!
But, I love them more because they have a nice crunch that yields to your bite, and oh is it yummy!
Every bite will keep you coming back for more.
Don’t over-bake or under-bake these.
Follow the directions perfectly and then allow them to cool before you use phyllo cups.
My Secrets to Baking
In case you want to know my method for baking these I’ll share it.
My favorite pan for baking phyllo on is a basic baker’s half sheet.
I line that sheet with parchment (because I am lazy) and when they are done baking I toss away the parchment paper.
Honestly, if you haven’t used parchment paper before, get a box and use it, it’s a gamechanger in baking and cleanup!
Now the almond extract I use for baking will surprise you because this Almond Extract is inexpensive and makes everything taste yummy!
No need to overinvest in this item, just find one you love ♥!
Cream Cheese and Powdered Sugar
Finally, a few words about cream cheese and powdered sugar
Admittedly, I am one of the mortal enemies of the baking world.
Because while I follow a recipe and write recipes, sometimes I add an extra pinch of this and a tad of that.
While a schooled pastry chef would eyeroll me a few times, I do know my way around a kitchen, as I am an accomplished Chef (having owned a restaurant/deli/catering before!)
So, I am telling you this in order that you understand you can adjust the recipe.
If you want a tad more sweetness, add a little more confectioner’s sugar.
More almond taste? Add just a tad more almond.
This is YOUR recipe, so have fun with it!
Recipe For Almond Nectarine Cheesecake Phyllo Cups ⇓
- Nectarine. Washed, and sliced into cubes
- 15 Mini Phyllo Cups baked and cooled
- 8 ounces of room temperature cream cheese
- 2 Teaspoons of Almond Extract
- Confectioner's Sugar 6-8 Tablespoons
Preheat oven according to Phyllo package directions.
Slice and Cut into wedges your nectarine and then set aside.
Line a baking tray with parchment paper and place phyllo cups onto the lined tray
Bake according to directions.
Remove when golden brown and allow phyllo cups to cool.
While the Phyllo Cups are baking, prepare the cheesecake filling.
In a large mixing bowl, place cream cheese and almond extract.
Combine with mixer.
Next, add in powdered sugar. (6 Tbsp) reserving 2 for sprinkling at the end.
Mix again to combine.
Once shells are cooled, use a plastic baggie or a pastry bag and put cheesecake filling into either.
Pipe filling into each phyllo cavity.
Top each cheesecake batter with a piece or 2 of the nectarine.
Dust with powdered sugar.
Refrigerate any leftovers.
You can top this with any fruit you desire.
Cherries are yummy on this during the holidays.
You can also change the extract to vanilla and use strawberries and blackberries.
This is an elegant, finger-dessert that require minimal preparation.
Do not use melted cream cheese or butter in the recipe.
Add more sugar (confectioner's ) to sweeten more.
Serve once shells are filled.
Amount Per Serving: Calories: 325Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 140mgCarbohydrates: 55gFiber: 0gSugar: 48gProtein: 2g
Nutritional Content may be innaccurate