BLUEBERRY CHEESECAKE FILO CUPS

Blueberry Cheesecake Filo Cups image

Provided by Food Network

Categories dessert

Time 55m

Yield 15 mini cheesecakes

Number Of Ingredients 7

1 cup fresh blueberries
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/2 cup mascarpone cheese
2 tablespoons powdered sugar, plus more for dusting
1/2 teaspoon grated lemon zest plus 2 tablespoons lemon juice, plus more zest, for garnish
One 1.9-ounce package mini phyllo (filo) shells

Steps:

Combine the blueberries, granulated sugar and cinnamon in a small saucepan. Cook over medium-high heat until the berries start to break down and the liquid becomes syrupy, about 10 minutes. Remove from the heat and let cool to room temperature, 25 to 30 minutes.
Whisk together the mascarpone, powdered sugar and lemon zest and juice in a medium bowl.
Spoon or pipe dollops of the mascarpone mixture into the phyllo shells, leaving room for the blueberry compote, then top with the blueberry compote. Freshly grate lemon zest on top to garnish and dust with powdered sugar just before serving.