Recipe by Campbell's Kitchen
"These delectable, no-bake cheesecake bites are made by filling Pepperidge Farm® Mini Puff Pastry Shells with a tasty combination of cream cheese, confectioners' sugar, whipped topping and vanilla, and are topped with fresh fruit, pie filling or melted chocolate."
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1 (9.5 ounce) package
Pepperidge Farm® Mini Puff Pastry Shells
1/2 (8 ounce) package
cream cheese, softened
thawed frozen whipped topping
sliced fresh fruit
1 (15.25 ounce) can
fruit pie filling, any variety
I rated this 4 stars because I couldn't make the actual recipe - my local grocery store did not sell the puff pastry! GREAT LOOKING DESSERT! Here are the changes I made . . . 1. I used phyllo dough (mini shells) for the crusts. They were already cooked so all I had to do was let them thaw - which only takes 10 minutes. I did, however, opt to crisp them in the oven following the package instructions. 2. You probably need to make twice the amount of filling, even if using the puff pastry! I did and it filled 15 mini phyllo shells with about 1/2 c left over. 3. I piped the filling into the shells - this is way better than using a spoon! 4. Decorated with fruit and drizzled with chocolate. Yum!!!
I gave this 3 stars because it's impossible to yield 24 servings with the quantitiesnstated. I doubled the recipe, put less than 2 tablespoons in each phyllo cup, and still didn't get 24. ...plus I had a very hard time finding these phyllo cups!
The 3 grocery stores around me didn't have mini puff cups so I used phylo cups like other reviewers suggested. I piped my cream cheese mixture into the cups, and instead of of topping with fruit, I drizzled a raspberry glaze on it. Puree a 10oz bag of frozen raspberries that has been thawed. Run the puree through a strainer to get all the seeds out. Mix in 2 tbsp white sugar, and 2 tbsp orange liqueur (I used cointreau). I placed the creamcheese cups on a white serving dish and drizzled the red raspberry puree on the entire thing. Leave it in the fridge for an hour or two and let all the smells and flavors come together. I tried it after I first drizzled and it tasted sooo bland. But after an hour it was such a rich, cream cheesy, raspberry-y flavor. Everyone at the party LOVED them, they disappeared in ½ hr. Great recipe idea!
As per Jessica's recommendation, I used phyllo dough minishells, crisped in the oven and then cooled. They present SO beautifully -- people went crazy for them. Actually, people are more likely to enjoy one (or more :) ) mini bites where they would say 'no, I shouldn't' to a slice of a big hummer cheesecake. Fantastic!! Thanks for a big keeper.
Made these for my daughter's bridal shower. What a hit. I used the mini phyllo dough shells (ready to go right out of the freezer). I put the cheesecake mixture into a sandwich bag and clipped one corner off and piped it into the shells. Then I put a single fresh raspberry and then melted dark chocolate in a sandwich bag, cut a very small tip off one corner and drizzled the chocolate over. Very easy, very elegant. A keeper for sure. Thanks for sharing. The sandwich bag trick is a BIG mess and time saver.
These tasty treats were simple and delicious. You can use either Mini Puff Pastry Shells or Phyllo Cups.
These came out very well! Added a tlb of Amaratta and a bit more cool whip :-)
This was so easy and so tasty. I used the phylo cups to. Took them for a wedding reception and they were gone in minutes. Was a great red, white and blue celebrations with a small slice of strawberry and a blueberry drizzled with chocolate! Jan :)
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Cheesecake Bites
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 49
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