Kiosco Kafe: Phyllo Cheesecake Bites

This post is a tad overdue, but I came up with these little phyllo cheesecake bites a couple weeks ago for Kiosco Kafe, after being inspired by the cheesecake-filled strawberries I saw on foodgawker. (Those are vegan…mine are not haha.) After having a lot of phyllo left after my last successful attempt with the phyllo cups for the fruit tarts, I decided to try them again with a different spin.

cheesecake bites

Phyllo Cheesecake Bites Recipe

8 oz package of cream cheese
1/2 stick butter, softened
About 1/2 cup Confectioner’s Sugar (or to taste)
2 tsp Lemon zest (opt.)
1-2 Tbsp lemon juice (opt.)

Graham cracker “crust” crumble:
2-3 Graham cracker rectangles (meaning 4-6 squares), crushed
3 Tbsp. Brown Sugar
2 Tbsp. butter, melted

For phyllo dough instructions, see Phyllo Fruit Tarts post

1. With a fork or mixer (I personally find the fork easier), mix cream cheese and butter together.
2. Add lemon zest, and lemon juice, and sugar to taste.
3. In separate bowl, mix together crushed graham crackers, brown sugar, and melted butter. (I just used my hands)
4. Pipe cheesecake filling into phyllo cups, sprinkle with graham cracker crust crumble. Garnish with a slice of strawberry, or other fruit.

Super easy right? You can do it too and look like a pro 😉 Enjoy!

– CP


Kiosco Kafe: Phyllo Fruit Tarts

Made these cute little thangs for Kiosco Kafe a couple weeks ago. Finally got to try my luck with phyllo dough for the 1st time, and I was quite pleased. Take a lookie…

fruit tarts1

Pretty right? For the phyllo cups, I layered about 6 sheets of phyllo dough*** on top of one another, brushing each layer with some melted butter and sprinkling some sugar. After the final layer, I used my pizza cutter to cut them into little squares, and stuck them in my mini muffin tin, baking at 375 degrees for about 10 minutes. Piped in the pastry cream (I used a pastry cream/custard recipe from here), added some fresh berries, and voila! They were gobbled up in a heartbeat..

***Tip: I actually found that it was better to do 2 separate sets of 3-layered phyllo dough, and offset the 2 sets so that it looks like a 8-point star. This helps to create a better “cup” that will hold custard much better!.

The pastry cream recipe yields quite a bit, so I had a bunch left over to make a humungo fruit tart in a store-bought shortbread pie crust.

fruit tart

And even after this, I had enough to make a banana cream pie…which was not very aesthetically pleasing but was soooo delish. I just happened to see a recipe in Bon Appetit magazine that lined the pie crust with chocolate by melting it with some olive oil and brushing it on. So I did that, cut up some bananas and mixed them with the pastry cream/custard, piled it into the chocolate covered short-bread crust, and topped it all with some home-made whipped cream, to which I added just a hint of vanilla extract and almond extract (since I didn’t have sliced almonds to top it with). Yummy!

– CP