Goat Cheese Cheesecake Bites

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Photo: Allison Miksch; Styling: Lindsey Lower
Yield
Serves 5 (serving size: 3 cheesecakes)
By Ann Taylor Pittman
November 2016
RECIPE BY Cooking Light

Ingredients

  • 1/3 cup powdered sugar
  • 1/3 cup plain 2% reduced-fat Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 2 ounces goat cheese, softened
  • 15 thawed frozen mini phyllo shells
  • Blueberry or strawberry preserves

Nutritional Information

  • Calories 150
  • Fat 5.7g
  • Satfat 1.9g
  • Monofat 2.2g
  • Polyfat 0.6g
  • Protein 3g
  • Carbohydrate 21g
  • Fiber 0.0g
  • Cholesterol 6mg
  • Iron 1mg
  • Sodium 96mg
  • Calcium 26mg
  • Sugars 15g
  • Est. added sugars 13g

How to Make It

Combine powdered sugar, yogurt, vanilla, and goat cheese; beat with a mixer at medium speed until smooth. Spoon about 1 1/2 teaspoons filling into each phyllo shell. Spoon 1/2 teaspoon blueberry or strawberry preserves onto each.

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Ratings & Reviews

Yum

daneanp
December 25, 2016
Served on Christmas day; doubled recipe.  I did bake the shells for 4 minutes then cooled, before putting the filling in.  Used the food processor instead of the mixer which worked perfectly.  I used a variety of jams:  peach, plum, cranberry, apple butter.  Chilled before serving.  Delicious!  Will make again.