5 from 2 votes
Berry phyllo cups with lemon cheesecake cream
Berry phyllo cups with lemon cheesecake cream
Prep Time
10 mins
Total Time
10 mins

A super easy, mini dessert with a tasty combination of citrus, creaminess, fruit in a crisp shell.

Course: Dessert
Cuisine: American
Keyword: bite sized dessert, easy dessert, filled phyllo cups
Servings: 15 bites
Calories: 35 kcal
Author: Caroline's Cooking
  • 1 pack phyllo pastry cups 15 pieces (also called mini phyllo shells)
  • 4 tbsp cream cheese 1/4 cup
  • 4 tbsp Greek yogurt 1/4 cup
  • 1/2 lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 6 strawberries medium
  • 30 blueberries
  1. Take the frozen phyllo cups out of the packet to defrost a few minutes before you need them (they will probably only take as long as it takes to prepare everything else) - they won't take long but don't leave them in the packaging as you don't want them to potentially soak up any ice that may be in there and go soggy.
  2. Blend together the cream cheese, yogurt, lemon zest, lemon juice and honey until smooth and well combined. Core and slice the strawberries relatively thinly. You can do all of this ahead of time.
  3. Fill the phyllo cups about 3/4 full with the lemon cheesecake cream - you can spoon it in or I found it easiest to pipe it.
  4. Stand two slices of strawberry in the middle of each cup - I use two of slightly different sizes to look a little better but it doesn't really matter - and then place a blueberry on each side. Refrigerate until ready to serve, but try not to make them more than 1 - 2hours ahead as the pastry will soften.
Nutrition Facts
Berry phyllo cups with lemon cheesecake cream
Amount Per Serving
Calories 35 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 4mg 1%
Sodium 21mg 1%
Potassium 18mg 1%
Total Carbohydrates 4g 1%
Sugars 1g
Protein 1g 2%
Vitamin A 1%
Vitamin C 4.5%
Calcium 0.9%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.