Little Phyllo Cheesecakes

These bite-sized cheesecakes swap the traditional graham cracker crust for crispy, golden phyllo shells baked in a mini muffin tin. Four layers of buttered phyllo, cut into squares and pressed into each cup, bake up shatteringly flaky in under 10 minutes.

The filling is a no-bake cream cheese mixture whipped with powdered sugar, fresh orange zest, and orange juice. It’s lighter and brighter than a traditional baked cheesecake filling, and the orange flavor gives each little bite a citrusy lift.

Each shell gets topped with a spoonful of orange marmalade thinned with a touch of juice. That glossy, jewel-toned cap adds sweetness and a slightly bitter marmalade edge that keeps these from being one-note.

The best part: the phyllo shells can be baked two days ahead and stored airtight, and the filled cheesecakes hold beautifully in the fridge for up to four hours. Assemble before your guests arrive and forget about dessert until it’s time to serve.

Chef Tips

• Keep unused phyllo covered with a damp towel at all times. It dries out and cracks in minutes.
• Brush every layer with butter. Dry layers won’t crisp properly and the stack will be chewy instead of flaky.
• Let the baked shells cool completely before filling or the cream cheese will melt and lose its shape.
• Use kitchen shears, not a knife, to cut the phyllo stacks. Shears give cleaner edges without dragging the layers.

Variations

• Swap orange for lemon: use lemon zest, lemon juice, and lemon curd as the topping.
• Top with a fresh raspberry or blueberry instead of marmalade for a simpler garnish.
• Add a teaspoon of Grand Marnier to the cream cheese filling for a boozy version.