Recipes and Cooking Tiny Raspberry Cheesecake Tarts 3.8 (8) Add your rating & review These extra-easy dessert tarts use purchased phyllo shells. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 31, 2001 Print Rate It Share Share Tweet Pin Email Photo: Kim Cornelison Prep Time: 25 mins Chill Time: 2 hrs Total Time: 2 hrs 25 mins Servings: 15 Yield: 15 tarts Jump to Nutrition Facts Ingredients 2 ounce bittersweet or semisweet chocolate, cut up ½ teaspoon shortening 1 2 ounce package baked miniature phyllo dough shells (fifteen 1-1/2-inch shells) 1 3 ounce package cream cheese, softened 2 tablespoon dairy sour cream 2 tablespoon powdered sugar 2 teaspoon raspberry liqueur or milk 15 fresh raspberries (optional) Fresh mint leaves (optional) Directions In a small saucepan, stir the cut-up chocolate and shortening over low heat until melted. Remove pan from heat. Using a clean small paintbrush, brush the inside (bottom and sides) of each phyllo shell evenly with the melted chocolate mixture. Return each shell to plastic tray included in package. Chill phyllo shells in refrigerator about 20 minutes or until chocolate is set. Meanwhile, in a small bowl, stir together the cream cheese, sour cream, and powdered sugar until smooth. Stir in liqueur or milk. Transfer mixture to a small resealable plastic bag; seal bag. Snip off a corner of the bag. Pipe about 1 teaspoon of the cream cheese mixture into each shell. Cover tarts loosely; chill 2 to 4 hours. If desired, garnish each tart with a fresh raspberry and mint leaves. Makes 15 tarts. Rate it Print Nutrition Facts (per serving) 72 Calories 5g Fat 6g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 72 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 7mg 2% Sodium 28mg 1% Total Carbohydrate 6g 2% Protein 1g Calcium 10.1mg 1% Iron 0.4mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.