Raspberry Cheesecake Cups

This is such a pretty dessert.

Unroll phyllo dough sheets.

Trim if necessary into 13x9 rectangles.

Brush one phyllo sheet with butter.

Top with another sheet.

Brush with butter.

Repeat with remaining phyllo and butter.

Cut stack lengthwise into three pieces.

Cut widthwise into fourths.

Lightly press each stack into a greased muffin cup.

In a blender , place the egg , lemon juice , vanilla , cheeses , and sugar.

Cover and process until smooth.

Spoon about 2 tbsp into each phyllo cup.

Bake at 350f for 12-15 minutes , or until lightly browned.

Carefully remove from pan to wire racks to cool.

Cover and refrigerate.

For sauce , drain raspberries , reserving juice in a small pan.

Set berries aside.

Bring juice to a boil.

Reduce heat.

Simmer , uncovered , for 15-20 minutes or until reduced to 3 / 4 cup.

In a blender , puree reserved raspberries.

Press through a sieve to remove seeds.

In a bowl , combine pureed raspberries , raspberry juice , sugar and lemon juice.

Cover and refrigerate until chille.

phyllo dough, butter, egg, lemon juice, vanilla extract, cream cheese, small curd cottage cheese, sugar, frozen raspberries, fresh raspberry, mint