Mini Phyllo Cup Cheese Cake with Hazelnut frosting




  • 4 oz semi sweet chocolate broken into pieces
  • 1 teaspoon butter
  • 30 (2 packages) baked miniature phyllo shells ( 1 1/2 inch shells)
  • 6 oz cream cheese room temperature
  • 4 tablespoons sour cream
  • 4 tablespoons powdered sugar
  • 2 teaspoons raspberry extract
  • 2 teaspoons milk
  • To decorate red writing gel and Chocolate Hazelnut frosting


  • In a small saucepan stir together chocolate pieces and butter on low heat until melted
  • While chocolate is hot, with a small spoon add a little bit of chocolate to each phyllo shell and swirl to cover bottom and sides or with a small brush brush bottom and sides with chocolate.  Chill the shells for about 15-20 minutes
  • Meanwhile in a small bowl stir together cream cheese, sour cream and powdered sugar until smooth.  Stir in raspberry extract and milk and mix well
  • Transfer cheese mixture to a piping bag and pipe about 1-2 teaspoons into each shell.
  • Return to refrigerator for about 30 minutes.
  • With the red gel add red dots on the cheese mixture
  • sprinkle chocolate hazelnut frosting in a zig zag over the phyllo shells.
  • Yields 30 mini phyllo cheese cakes.

To make the chocolate hazelnut frosting, mix together 1.5 oz chocolate hazelnut spread, 1/4 cup unsweetened cocoa powder, 3/4 cup powdered sugar, 1 tablespoon orange juice and 1/2 tablespoon maple syrup.  Transfer mixture to a small resealable bag plastic bag.  snip off a corner of the bag

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