No-Bake Cheesecake Cups

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: 30 mini cakes 1x
  • Category: Dessert
  • Method: No Cook
  • Cuisine: American


With only 6 ingredients, these easy little cheesecake cups are a breeze for your holiday tray. And they’re so pretty too!


  • 30 frozen mini fillo shells (2 packages)
  • 8 oz. cream cheese (regular or less fat), softened
  • ½ cup sweetened condensed milk
  • ¼ tsp. orange zest
  • ¼ tsp. vanilla
  • 4 oz. pomegranate arils (about ½ to 1 full pomegranate)


  1. Preheat the oven to 350°F.
  2. Put the frozen fillo shells on a baking sheet.
  3. Once the oven has preheated, bake them for 3-4 minutes. Remove from the oven and let them cool.
  4. In a large bowl combine the cream cheese, condensed milk, orange zest, and vanilla.
  5. Transfer it to a large ziptop bag. Cut off 1/4 inch from a corner of the bag. (You can instead use a piping bag).
  6. Squeeze about 2 teaspoons of filling into each fillo shell.
  7. Distribute pomegranate arils over the tops of the filled shells.
  8. Serve immediately or refrigerate uncovered for up to 2 hours.