Tiny Raspberry Cheesecake Tarts

“These are adorable!! I saw them and had to have the recipe. I have not made them yet, but have had the pleasure of eating them at a friends house.”
READY IN:
2hrs 40mins
YIELD:
15 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, stir the cut up chocolate and shortening over low heat until melted.
  2. Remove from heat.
  3. Using a clean small paintbrush, brush the insides (bottom and sides) of each phyllo shell evenly with the melted chocolate.
  4. Return each shell to the plastic tray included in the package.
  5. Chill the phyllo shells in the refrigerator for about 20 min or until the chocolate is set.
  6. Meanwhile, in another bowl, stir together the cream cheese, sour cream, and powdered sugar until smooth.
  7. Stir in the raspberry liqueur.
  8. Transfer the mixture to a small resealable plastic bag; seal bag.
  9. Snip off a corner of the bag and pipe about 1-2 tsp of the cream cheese mixture into each shell.
  10. Top each with a raspberry.
  11. Cover tarts loosely and chill for 2-4 hours.

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