Healthier Mini Phyllo Passionfruit Cheesecake Bites
Creamy, tangy mini cheesecake bites made with cottage cheese, low-fat cream cheese, fresh passionfruit, and maple syrup spooned into crisp mini phyllo shells and topped with more passionfruit and fresh mint. A lighter, protein-forward dessert that still feels special.
Equipment
- Food processor or high-speed blender
- Mixing bowl
- Spoon or small cookie scoop
- Zester (optional)
Ingredients
- 1 cup full-fat or low-fat cottage cheese
- 4 oz low-fat cream cheese softened
- 3 fresh passionfruit about 3–4 tablespoons pulp
- 2 tablespoons pure maple syrup adjust to taste
- 1 package mini phyllo shells about 15 shells
- 2 additional passionfruit for topping
- Fresh mint leaves finely sliced or small whole leaves
Instructions
- In a food processor or high-speed blender, combine the cottage cheese and softened cream cheese. Blend until completely smooth and creamy, scraping down the sides as needed.
- Add the fresh passionfruit pulp and maple syrup. Blend again until fully incorporated. Taste and adjust sweetness if needed.
- Spoon or pipe the cheesecake mixture evenly into each mini phyllo shell, filling just to the top.
- Place filled shells in the refrigerator for at least 30 minutes to firm up.
- Just before serving, spoon a small amount of fresh passionfruit pulp over each bite and finish with fresh mint.
- Serve chilled.
Notes
For ultra-smooth filling, blend the cottage cheese alone first, then add the cream cheese.
If your passionfruit is very tart, increase maple syrup slightly.
These are best served the same day to keep the shells crisp.
For extra brightness, add a small squeeze of lime zest to the filling.
If your passionfruit is very tart, increase maple syrup slightly.
These are best served the same day to keep the shells crisp.
For extra brightness, add a small squeeze of lime zest to the filling.