Combine cheesecake filling, frozen whipped topping, and fresh lime zest in a small bowl. Spoon mixture into mini baked phyllo shells. Top with raspberries and blueberries. Garnish with additional lime zest, if desired.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Making pastries from scratch takes time, but what if you could make mini berry tarts without the hassle? The secret is using mini baked Filo shells filled with no-bake cheesecake filling and whipped topping, garnished with fresh berries.
Servings and Ingredients
Ingredients
Serves 15
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. cheesecake no-bake-filling | ||
| ¼ c. Hy-Vee frozen whipped topping, thawed | ||
| 1 tsp. fresh lime zest, plus additional for garnish | ||
| 15 mini phyllo shells, baked | ||
| ¼ c. raspberries | ||
| ¼ c. blueberries |
Things To Grab
- Small bowl
Directions
Nutrition facts
Servings
50 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 50mg
- Total Carbohydrates: 4g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%