Roasted Balsamic Strawberry Cheesecake Bites


Units Scale
  • 4 cups fresh strawberries, sliced (about 1 1/2 pounds)
  • 2 tablespoons sugar
  • 1 teaspoon balsamic vinegar
  • 8 ounce cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons fresh lemon juice
  • 8 ounce frozen whipped topping, thawed
  • 2 boxes (15 count each) mini phyllo shells, thawed


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a medium bowl toss strawberries with sugar and balsamic vinegar. Spread evenly on a medium baking sheet. Roast for 10-12 minutes until strawberries are roasted and have released their juices. Set aside.
  3. In a large bowl beat cream cheese and sugar. Stir in vanilla extract and lemon juice. Fold in whipped topping until creamy.
  4. Spoon cheesecake mixture into phyllo shells. Top with roasted strawberries. Chill in the refrigerator for 2-3 hours before serving.