Do you need a super fast yet delicious dessert in minutes? Preferably skinny, with few calories? I did too. These Mini Strawberry Cheesecakes in Filo Shells are incredibly easy. Truly, 10 minutes from start to finish… or even less.
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.
5-8 fresh strawberries
1/2 cup whipped cream cheese or mascarpone cheese
1 tablespoon granulated sugar or 2 tablespoons powdered sugar, plus more for dusting
1/2 teaspoon grated lemon zest plus 2 tablespoons lemon juice, plus more zest, for garnish
One 1.9-ounce package mini phyllo (filo) shells
small mint leaves, for garnish
Wash strawberries and remove top. Then, thinly slice strawberries. I like to quarter and then slice. Set aside.
Whisk together the whipped cream cheese, sugar, lemon zest and juice in a medium bowl.
Spoon or pipe dollops of the cream cheese mixture into the phyllo shells, then top with the sliced strawberries. Add small mint leaves. Freshly grate lemon zest on top to garnish and dust with powdered sugar just before serving.