Raspberry Cream Cheese Bites


  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1/4 cup granulated sugar
  • 2 packages mini phyllo pastry shells (30 shells total)


  1. In a mixing bowl, beat the cream cheese until smooth.
  2. Add powdered sugar and vanilla extract, and continue to beat until well combined.
  3. In a separate bowl, gently mash the raspberries with the granulated sugar.
  4. Spoon a small amount of the raspberry mixture into each phyllo shell.
  5. Top the raspberry filling with the cream cheese mixture.
  6. Arrange the filled phyllo shells on a baking sheet and chill in the refrigerator for at least 1 hour before serving.

Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes

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