10 Minute Mini Strawberry Cheesecakes in Filo Shells

Perfect for Easter, Mother’s Day, bridal showers, baby showers, an afternoon tea… or any time when you want a skinny dessert with a rich, satisfying flavor.

And after all, who doesn’t love cheesecake? Mini Strawberry Cheesecakes take a little of the guilt away.

Change up the berries seasonally because any fruit topping is good on these.

The filo shells are in the freezer section of my market and require no prep. Just fill the shells, top with fruit, and make them pretty with garnish.

If you want a lot of filling per tart, double the cheese mixture.

Mini Strawberry Cheesecakes Ingredients

• Fresh strawberries
• Whipped cream cheese or mascarpone cheese
• Granulated sugar or powdered sugar
• Grated lemon zest and juice
• Package mini phyllo (filo) shells
• Mint leaves for garnish

How to Make Mini Strawberry Cheesecakes

1. Wash strawberries and remove the top. Then, thinly slice strawberries. I like to quarter and then slice. Set aside.
2. Whisk together the whipped cream cheese, sugar, lemon zest, and juice in a medium bowl.
3. Spoon or pipe dollops of the cream cheese mixture into the phyllo shells, then top with sliced strawberries. Add small mint leaves. Freshly grate lemon zest on top to garnish and dust with powdered sugar just before serving.
4. Serve Mini Strawberry Cheesecakes with additional strawberries.

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