Mini Mixed Berry Cheesecakes

I made these with all raspberries, but you can mix any variety of berries.  Fresh or frozen, either way.  The recipe calls for semisweet chocolate, but you can also use dark or milk chocolate or let it off entirely.

Crust:                                                                                   3 Large Eggs

  1 Box Phyllo Dough                                                              3/4 Cup sugar

  1/2 Cup Unsalted Butter, melted                                            1/2 Tsp vanilla

Filling:                                                                               Topping:

  24 Ounce Cream Cheese, softened                                        2 Oz semisweet chocolate

  16 Oz Frozen Mixed Berries, thawed                                     2 Tbl butter

Preheat oven to 325 degrees.

Crust:  Place a sheet of phyllo on a cutting board, coat with melted butter.  Repeat until you have 5 sheets stacked together.   Cut into six pieces and press into 6 spaces on a cupcake pan.  Repeat until 28 cups have a crust.  Cover with a damp towel and set aside.

Cake:  Drain berries and puree, set aside. Prepare filling using an electric mixer. Beat cream cheese on low until smooth, then add eggs one at a time. Next add sugar slowly until mixture becomes creamy. Add vanilla and thoroughly combine.  Add berries and mix well.  Put 1/2 cup of cheesecake mixture in each cup.  Bake cheesecake for 20 minutes.  Remove from oven.  Cool in pan about 15 minutes then remove to a cooling rack.  Refrigerate until completely cool.

Topping:  In a small sauce pan melt dark chocolate and butter together until smooth and creamy.   Drizzle melted chocolate over top of cheesecake. Chill in refrigerator for at least 4 hours.

Per Serving: 172 Cal (71% from Fat, 7% from Protein, 22% from Carb); 3 g Protein; 14 g Tot Fat; 9 g Sat Fat; 4 g Mono Fat; 10 g Carb; 1 g Fiber; 7 g Sugar; 29 mg Calcium; 1 mg Iron; 91 mg Sodium