Raspberry Cheesecake Cups

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“This is such a pretty dessert.”
1hr 12mins

Ingredients Nutrition


  1. Unroll phyllo dough sheets; trim if necessary into 13X9 rectangles.
  2. (While assembling, keep remaining dough covered with plastic wrap and a damp cloth). Brush one phyllo sheet with butter.
  3. Top with another sheet; brush with butter.
  4. Repeat with remaining phyllo and butter.
  5. Cut stack lengthwise into three pieces; cut widthwise into fourths.
  6. Lightly press each stack into a greased muffin cup.
  7. In a blender, place the egg, lemon juice, vanilla, cheeses, and sugar; cover and process until smooth.
  8. Spoon about 2 tbsp into each phyllo cup.
  9. Bake at 350°F for 12-15 minutes, or until lightly browned.
  10. Carefully remove from pan to wire racks to cool.
  11. Cover and refrigerate.
  12. For sauce, drain raspberries, reserving juice in a small pan; set berries aside.
  13. Bring juice to a boil.
  14. Reduce heat; simmer, uncovered, for 15-20 minutes or until reduced to 3/4 cup.
  15. In a blender, puree reserved raspberries; press through a sieve to remove seeds.
  16. In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice.
  17. Cover and refrigerate until chilled.
  18. To serve, spoon raspberry sauce onto dessert plates; top each with a cheesecake cup.
  19. Garnish with fresh berries and mint.

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