With only 6 ingredients, these easy little cheesecake cups are a breeze for your holiday tray. And they’re so pretty too!
I love a tray of bite-size desserts during the holidays. They’re so pretty and festive. And I can always splurge and eat “just one more.”
Quick, easy and fun is the name of the game with these, just like my cute little Strawberry Santa Hats! Today, sticking with that red and white theme, I have pretty little cheesecake cups. There isn’t actually any cheesecake in there though. It’s a light and creamy cream cheese mixture that tastes like cheesecake, even though it isn’t baked.
This cheesecake-flavored dessert is not only pretty and tasty but it’s also really quick and easy to make.
You buy a box of frozen mini fillo shells (these are an amazing deal for under $2 for 15 cups!). You bake them for 3-4 minutes to make them extra crispy.
Then you mix together four ingredients (Only four? Yes really!): cream cheese, sweetened condensed milk, vanilla and a touch of orange zest. Transfer the mixture to a ziptop bag and cut off a tip (or use a piping bag).
At that point, you can refrigerate the filling and the cups until you’re ready to serve them. Both will keep in the fridge for a few days so you can have them on hand and quickly fill them as you need them. I wrap the cut tip of the ziptop bag in plastic wrap to keep it from drying out.
To fill you squeeze the filling into the cups and then top each one with a few pomegranate arils. Note that you can remove the arils from a pomegranate the day before and store in an airtight container in the fridge. This is my favorite method for getting the arils out of the fruit. Or you can simply buy the arils in containers in the refrigerated part of the grocery store. Or, put one raspberry on top of each cup instead of pomegranate!
Once the filo cups are filled, you can refrigerate them and then serve them within 2 hours. But since they only take a few seconds to fill, I usually fill them right when I need them. Your friends will love watching you do it. It’s amazing how a few simple things can quickly turn into something so pretty.
And now, here ‘s my recipe for No-Bake Cheesecake Cups:
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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