Tropical cheesecake tarts
mini phyllo shell(s)
whipped cream cheese
8 oz, at room temperature
1 large, 1/2 cut in 30 small chunks, 1/2 sliced, divided
powdered sugar (icing sugar)
fresh lime juice
1 tsp(s), or more to taste
½ tsp(s), freshly grated (plus extra for garnish)
- Preheat oven to 350°F. Place phyllo shells on baking sheet and bake until lightly toasted, about 5 minutes; let cool.
- Puree sliced mango in food processor or mini chopper; place in medium bowl. Add cream cheese, confectioners’ sugar, lime juice, and lime zest and stir until smooth.
- Fill baked phyllo shells evenly with cream cheese mixture. (To fill shells quickly, spoon mixture into plastic zip-close bag, snip off one corner, and pipe mixture into shells.) Garnish each shell with mango chunk. Refrigerate until filling firms slightly, about 30 minutes. Garnish with lime zest before serving.
- Serving size: 1 tart