Ingredients

The following ingredients have 4 Servings
  • 45 mini fillo shells
  • 1-1/4 cup sugar (divided)
  • 1/2 tablespoon vanilla extract
  • 4 oz. cream cheese (softened)
  • 1/3 cup heavy whipping cream
  • 4 lemons (juiced, approximately 8 Tbsp.)
  • 2 eggs + 2 egg yolks
  • 8 tablespoons unsalted butter (cut into cubes)
  • pinch of salt

Instruction

  • Beat 1/4 cup sugar, vanilla, and cream cheese with a mixer at medium speed until well mixed.
  • Beat whipping cream in a separate bowl at high speed until peaks form.
  • Gently fold whipped cream into cream cheese mixture.
  • Pipe mixture into fillo shells. Refrigerate during next steps.
  • In a small saucepan, combine 1 cup sugar, eggs, egg yolks, salt, and lemon juice over medium-high heat.
  • Whisk constantly until thick (about 3 minutes).
  • Remove from heat and add butter 1 cube at a time until melted. Cool. 
  • Pour over cheesecake layer in shells. Refrigerate 1-2 hours and garnish as desired.