These raspberry cheesecake bites are just as fun to make as they are to eat—you can pop the whole thing in your mouth to enjoy the combination of crunchy, creamy, and tart all in one bite.
I love to develop new dessert recipes with my daughter, Celia. We typically come up with the concept together. She then creates the recipe and our whole family spends time tasting and rating them together.
A while ago, we thought a healthy little cheesecake bite would be a fun light dessert to go in Mini Fillo Shells (we used Athens brand).
A slice of cheesecake generally has 300 – 1,200 calories (I’m looking at you, Cheesecake Factory!), but these bites are light and satisfying and only have about 50 calories, so you can enjoy more than one without overindulging.
Prep + Cook = 20 minutes
Makes 15 Bites
- 15 mini fillo shells (sold frozen)
- 3/4 cup nonfat Greek yogurt, or use 2% or whatever you have
- ¼ cup whipped cream cheese
- 4 tsp. powdered sugar (sometimes called confectioners sugar)
- 15 fresh raspberries
If frozen, thaw the shells at room temperature for 10 minutes. Preheat the oven to 350 degrees. Remove the shells from the package and place them on a baking sheet. Bake for 5 minutes until crisp, and allow them to cool for a few minutes. (Baking the shells isn’t strictly necessary but it makes them extra crispy.)
Meanwhile, whisk together the yogurt, cream cheese and sugar. Put a spoonful (about 2 tsp.) of the mixture in the bottom of each shell, and top it with 1 raspberry. Serve immediately or refrigerate for up to 24 hours (the shells will get soggy, so they are best eaten immediately).
Nutritional Information per Serving (% based upon Daily Values):
Calories 40, Total Fat 2g, 3.5%, Saturated Fat 0.5g, 3.5%, Cholesterol 4mg, 1.5%, Sodium 34.5mg, 1.44%, Carbohydrate 3.5g, 1%, Dietary Fiber 0g, 0%, Sugar 1.5g, Protein 1.5g