No-Bake Mini Cranberry Cheesecake Tarts
These mini cranberry cheesecake tarts use mini phyllo shells, a no-bake cheesecake filling, and an easy 3 ingredient cranberry topping. This quick dessert comes together in a snap and will impress at your holiday gathering!
I’m going to Raleigh this week to spend time with my husband’s family for Thanksgiving. I am so excited to relax and eat some great food! Since we are getting down to the wire for the day of gluttonous glory, I thought I would share a really easy dessert recipe with you!
This one is for those who need something to prep quickly but are still wanting to impress the crowd. Let’s face it, people love all things mini. Especially mini desserts on a day with a rediculous amount of other food.
I decided to use the mini frozen phyllo (or fillo) shells for these. I love making pie crust, but there are times when I just don’t want to fuss with it.
These baby phyllo shells make these tarts come together so quickly. You just pull them out of the package and let them thaw, which they do very quickly. You can also toast them in the oven for a few minutes if you want them extra crispy, but they really don’t need it.
These mini cheesecakes come together so quickly! I put together a little video to show you how easy they are!
I hope your Thanksgiving is full of love, laughter, and lots of great food! I say it every year, but I will say it again: I am thankful for this space that I get to share with all of you! Thank you for making sharing my recipes infinitely more joyful! <3
- 8 oz package cream cheese, room temperature
- 1 cup (8 oz) heavy cream, very cold
- 1/4 cup sugar
- 1/2 tsp vanilla
- 2 cups (about 6 oz) fresh cranberries
- 1/2 cup orange juice
- 1/2 cup sugar
- Remove the phyllo shells from their packages and let thaw at room temp while preparing the filling.
- In a large bowl, beat the cream cheese until smooth.
- Add the heavy cream and the vanilla to the bowl with the cream cheese. Beat on high speed for about 2 minutes. Scrape down the bowl as needed.
- Add the 1/4 cup sugar to the cream cheese mixture and beat for another 2 minutes on high until very thick.
- Fill the phyllo shells with the cheesecake filling. Refrigerate the filled shells while preparing the cranberry topping.
- Place the cranberries in a saucepot with the orange juice and sugar.
- Heat the cranberry mixture over medium heat until the cranberries have popped and the juices are slightly thickend. The juices will continue to thicken as it cools.
- Let cool to room temperature.
- Top the cheesecakes with the cranberry topping. Store in an airtight container in the refrigerator for up to 48 hours, they are best served in the first 24 hours.