Description
These festive mini tarts feature crispy phyllo shells filled with smooth cheesecake and topped with homemade cranberry sauce.
Ingredients
- 3 packages (15 count each) mini phyllo shells
- 8 oz cream cheese, room temperature
- 1 cup heavy cream, very cold
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 2 cups fresh cranberries (about 6 oz)
- 1/2 cup orange juice
- 1/2 cup sugar
Instructions
- Allow phyllo shells to thaw at room temperature.
- Beat cream cheese until smooth, then add heavy cream and vanilla. Beat for 2 minutes.
- Add sugar and continue beating until thick and creamy, about 2 more minutes.
- Fill phyllo shells with cheesecake mixture and refrigerate.
- Combine cranberries, orange juice, and sugar in a saucepan. Cook over medium heat until cranberries pop and sauce thickens, about 8-10 minutes.
- Cool cranberry topping to room temperature.
- Top each filled shell with cranberry mixture.
- Refrigerate until serving.
Notes
For best results, serve within 24 hours of assembly. Keep refrigerated until ready to serve.
- Prep Time: 25 minutes
- Cook Time: 10 minutes (for topping)