Phyllo Strawberry Cheesecakes with Basil
These refreshing phyllo strawberry cheesecakes feature a crispy and buttery phyllo crust, a crunchy almond and pistachio base and a rich cream cheese filling. They are topped with strawberry sauce and fresh basil leaves.
Berry Season
What better way there is to use fresh strawberries than making a cheesecake? In this case, 6 individual strawberry cheesecakes! This recipe has all the features of a classic and creamy cheesecake plus the crispiness of the phyllo crust. As the weather gets warmer, this is the perfect summer treat.
Ingredients for Phyllo Strawberry Cheesecakes
- Phyllo Dough: Forget the classic cheesecake crust. Phyllo dough is a game changer. It gives the perfect amount of crispiness and balances the sweetness of the cheesecake filling.
- Almonds & Pistachios: Phyllo dough and nuts is a win-win combination. They are placed at the base of the cheesecake; that way the phyllo crust isn’t soggy. Moreover, they pair so well with the strawberries and provide just enough crunchiness.
- Greek Yogurt: I used strawberry flavor yogurt to enhance the fruity taste but plain Greek yogurt will work fine. If there’s something I love in particular about a cheesecake is its velvety filling. Greek yogurt along with cream cheese achieve the ultimate creaminess.
- Lemon Zest & Juice: Lemon gives the perfect amount of citrus flavor and aroma to these phyllo strawberry cheesecakes. Do not omit using both lemon zest and lemon juice for this recipe.
- Fresh Basil Leaves: Basil is one of the most versatile herbs. It adds a hint of sweetness and ultimately a sense of freshness which is what I’m looking for, from a summer dessert.
How to make Phyllo Strawberry Cheesecakes
Preheat oven to 350F (180C). Grease a 6 case large muffin pan and set aside. Melt the butter in a small saucepan. Place the phyllo sheets on a work surface and drizzle some of the melted butter on top of the first phyllo sheet. Fold the phyllo sheet in half and drizzle with butter. Fold for one last time and drizzle some more butter.
Transfer the square phyllo sheet in the greased muffin pan. Gently press it down to create a nest (photo no. 1). Repeat for the remaining phyllo sheets.
Add the chopped almonds and pistachios in the saucepan with the remaining melted butter and stir. Fill the bottom of the phyllo cups with the mixture of chopped nuts and press the filling down using a spoon (photo no. 2).
[easy-image-collage id=2319]In a medium bowl using a hand mixer, mix the cream cheese and granulated sugar for 2 minutes until creamy. Incorporate the Greek yogurt, vanilla extract, lemon juice and lemon zest. Add the egg and mix until just combined. Fill the phyllo cups with the cream cheese filling (photo no. 3). Bake phyllo strawberry cheesecakes for 20 to 25 minutes or until the phyllo crust is golden brown.
Strawberry Sauce:
In the meantime, add the chopped strawberries, granulated sugar and lemon juice in a small saucepan. Place over medium-low heat and simmer for about 5 minutes, until the strawberries have released their juices and the mixture starts thickening. Stir from time to time. Remove from heat and let the strawberry sauce cool down before using. The sauce will thicken more as it comes to room temperature.
[easy-image-collage id=2323]Remove cheesecakes from oven and allow them to stay in the muffin cases for 5 minutes before transferring to a cooling rack to completely cool down (photo no. 4). Top the cheesecakes with the strawberry sauce and refrigerate for at least one hour before serving so they firm up. Garnish with fresh basil leaves and serve.
I guarantee you, that these phyllo strawberry cheesecakes will bring summer in mind. They are perfectly creamy, refreshing and they take one hour to make. If you try this recipe, we would love to hear from you. Leave us a comment below.
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Phyllo Strawberry Cheesecakes with Basil
Ingredients
- 6 Phyllo Sheets at room temperature
- 1/2 cup Unsalted Butter melted
- 1/2 cup Slivered Almonds chopped
- 1/2 cup Unsalted Pistachios chopped
- 8 oz Cream Cheese softened to room temperature
- 1/4 cup Granulated Sugar
- 5.3 oz Greek Strawberry Yogurt or plain Greek yogurt
- 1 tsp Pure Vanilla Extract
- 1 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1 Egg at room temperature
Strawberry Sauce
- 1 cup Fresh Strawberries cut into small pieces
- 1 tbsp Granulated Sugar
- 1 tbsp Lemon Juice
Garnish
- Fresh Basil Leaves
Instructions
- Preheat oven to 350F (180C).
- Grease a 6 case large muffin pan and set aside.
- Melt the butter in a small saucepan.
- Place the phyllo sheets on a work surface and drizzle some of the melted butter on top of the first phyllo sheet.
- Fold the phyllo sheet in half and drizzle with butter. Fold for one last time and drizzle some more butter.
- Transfer the square phyllo sheet in the greased muffin pan. Gently press it down to create a nest.
- Repeat for the remaining phyllo sheets.
- Add the chopped almonds and pistachios in the saucepan with the remaining melted butter and stir.
- Fill the bottom of the phyllo cups with the mixture of chopped nuts and press the filling down using a spoon.
- In a medium bowl using a hand mixer, mix the cream cheese and granulated sugar for 2 minutes until creamy.
- Incorporate the Greek yogurt, vanilla extract, lemon juice and lemon zest.
- Add the egg and mix until just combined.
- Fill the phyllo cups with the cream cheese filling.
- Bake for 20 to 25 minutes or until the phyllo crust is golden brown.
- In the meantime, add the chopped strawberries, granulated sugar and lemon juice in a small saucepan.
- Place over medium-low heat and simmer for about 5 minutes, until the strawberries have released their juices and the mixture starts thickening. Stir from time to time.
- Remove from heat and let the strawberry sauce cool down before using. The sauce will thicken more as it comes to room temperature.
- Remove cheesecakes from oven and allow them to stay in the muffin cases for 5 minutes before transferring to a cooling rack to completely cool down.
- Top the cheesecakes with the strawberry sauce and refrigerate for at least one hour before serving so they firm up.
- Garnish with fresh basil leaves and serve.
- Enjoy!
Notes
- The recipe makes 6 cheesecakes. If you use a smaller case muffin pan you will have to adjust the phyllo sheets.
- Place phyllo pastry in refrigerator overnight to thaw. Allow at least one hour to stand at room temperature before using. This will result to every phyllo sheet to come off easily. Follow the instructions written on the back of your phyllo pastry package for more details.
- Drizzle the melted butter instead of spreading it with a brush. This results to a dessert with more volume since there is air between the phyllo layers and a crispier texture when baked.
- If you use plain Greek yogurt instead of strawberry flavor yogurt reduce the lemon juice to 1 teaspoon. Plain Greek yogurt tends to be more sour.
- Note that all ovens bake differently, so yours may take a little less or a little more time to bake.
- Do not omit to cool down both the cheesecakes and strawberry sauce before binding together.
- To store phyllo strawberry cheesecakes, refrigerate in an airtight container for up to 4 days.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.