Mini Almond Nectarine Cheesecake Phyllo Cups With A Crunch

dana vento

Today's recipe for mini almond nectarine cheesecake phyllo cups is a dessert that radiates with the vibrance of summer fruit.

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.

Prep Time 5

Cook Time 15

Additional Time 20

Total Time 40

Cuisine dessert

Servings 15 mini phyllo cups

Calories 325 kcal

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.
Serve.
Enjoy.
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.