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Berry Phyllo Cups

Flaky frozen phyllo shells are the base of this easy no-bake dessert. Try a festive take by alternating raspberries and blueberries for a July 4th flag.

Serves 10
Ready in 11 mins
Prep time 10 mins
Cooking time 1 mins
179 calories per serving


> 1 (8 oz) pkg reduced-fat cream cheese
> 1 (8 oz) pkg whipped topping, thawed
> 1 tbsp vanilla extract
> 2 (1.9 oz) pkgs Athens ® Frozen Phyllo Shells, thawed
> 2 (6 oz) pkgs raspberries
> 1/2 (6 oz) pkg blueberries


To a large microwave-safe bowl, add the cream cheese. Microwave 15–30 sec., until just softened. Fold in the whipped topping and vanilla extract.
Place phyllo cups on a rectangle platter. Using either a spoon or a piping bag fitted with a large tip, fill phyllo cups with cream cheese filling. Top each with raspberries or blueberries. If desired, arrange cups into an American flag shape.


If you can’t find the phyllo shells, layer 6 sheets of thawed phyllo dough on a sheet of parchment, brushing melted butter between layers. Cut 3½-inch squares out of the phyllo sheets and press into a greased mini muffin pan. Poke a hole in the bottom of each and bake at 375°F for 10–12 min., until golden brown.

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