Sweet, creamy raspberry–cream cheese filling in crisp phyllo cups—perfect for brunches, parties, or quick elegant treats with no baking required.

8 oz cream cheese, softened

¼ cup powdered sugar

1 tsp vanilla extract

½ cup fresh or thawed raspberries

12 mini phyllo cups

Optional garnish: fresh mint, lemon zest, or extra raspberries

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In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
Gently fold in raspberries, keeping some whole for texture.
Spoon about 1 Tbsp of the filling into each phyllo cup.
Top with garnish of choice: a raspberry, mint leaf, or lemon zest.
Refrigerate for 10–15 minutes if desired, then serve chilled or at room temperature.

Use drained thawed raspberries to avoid a soggy filling.

Assemble just before serving to keep phyllo crisp.

For less sweetness, reduce powdered sugar slightly or add lemon juice.

Alternative shells: mini tart shells or halved strawberries.