No Bake Turtle Cheesecake Phyllo Cups

• Vegetarian

• Pasta & Grains

  • 2 packages (15 count, each athens mini fillo shells

• Baking & Spices

  • 4 oz Chocolate, semisweet
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 Caramel sauce and finely chopped pecans

• Dairy

  • 8 oz Cream cheese, full-fat
  • 1/2 cup Heavy whipping cream

Found on chocolatemoosey.com

Description

Ingredients

• 1/2 cup heavy whipping cream, cold
• 8 ounces full-fat cream cheese, softened
• 1/2 cup granulated sugar
• 4 ounces semisweet chocolate, melted
• 1 teaspoon vanilla extract
• 2 packages (15 count each) Athens Mini Fillo Shells
• Caramel sauce and finely chopped pecans, for garnish

Directions

• In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream until it thickens and stiff peaks form, roughly 3-4 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
• In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Beat in melted chocolate and vanilla. Scrape down the bowl.
• Fold the whipped cream into the cream cheese mixture until fully incorporated.
• Pipe the cheesecake filling into each fillo shell then top with caramel sauce and pecans. Chill for at least 1 hour before serving. Best served the same day as making.