Tiny Raspberry Cheesecake Tarts


These extra-easy dessert tarts use purchased phyllo shells.

Tiny Raspberry Cheesecake Tarts
Photo: Kim Cornelison
Prep Time:
25 mins
Chill Time:
2 hrs
Total Time:
2 hrs 25 mins
15 tarts


  • 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)


  1. 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.

  2. 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.

  3. If desired, garnish each tart with a fresh raspberry and mint leaves. Makes 15 tarts.

Nutrition Facts (per serving)

72 Calories
5g Fat
6g Carbs
1g Protein
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.

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