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Mini No-Bake Honey Cheesecakes

(Makes 15 bite-sized cheesecakes)

Ingredients
  • 1 1.9 ounce package of 15 mini phyllo cups
  • 4 ounces cream cheese, softened softened
  • 3 tablespoons Greek yogurt, room temperature
  • 2 tablespoons honey, warmed for 5 to 10 seconds in the microwave
  • 1 teaspoon vanilla extract
  • Seasonal berries
  • Optional: 1 tablespoon apricot jam, warmed 15 seconds in microwave
Instructions
  1. *Bring the mini phyllo cups to room temperature according to package directions.
  2. Place the cream cheese into a medium-sized bowl and beat on high speed until smooth and creamy using an electric handheld mixer.
  3. Add in the Greek yogurt, warmed (not hot!) honey, and vanilla extract. Beat on high speed, until fully incorporated and mixture is light and creamy, approximately 5 minutes.
  4. Spoon mixture into a piping bag fitted with a large round tip and fill the phyllo cups. Alternately, you can use a small scoop to fill the phyllo cups.
  5. Refrigerate at least 1 hour.
  6. Arrange berries on the tops of the cheesecakes. If desired, brush warmed (not hot!) apricot jam over the fruit for added sweetness and for creating a shiny appearance.
  7. Refrigerate for an additional hour before serving.
  8. Best served the day of preparing, otherwise the crust softens. However, you can store leftover cheesecakes in the refrigerator in a sealed container for up to 3 days.
Notes:
  1. *For a crispier crust, bake the mini phyllo cups according to package directions. Allow shells to completely cool before filling.
  2. For a lump-free cheesecake, make sure all the ingredients are room temperature and the honey is warm, when blending.