Lemon Cheesecake Phyllo Cups

Phyllo cups:

Preheat oven to 350ºF. Coat a mini muffin cup tin with non-stick spray.

Separate and lay out 1 sheet of phyllo dough while keeping the other sheets covered with a damp towel so they do not dry out. Lightly coat phyllo with cooking spray and sprinkle with sugar. Lay another sheet of phyllo on top, spray and sprinkle with sugar. Repeat until you have four layers of dough. Do this same process with the other remaining four sheets of phyllo. You should have two stacks of four sheets each.

Cut each of the stacks into 12 rectangles and press into your mini muffin tin. Bake for 8–10 minutes or until crisp.

Filling:

Mix together the cream cheese and sugar until smooth. Beat in the lemon curd. Spoon about a tablespoon of mixture into each of the cooled phyllo cups.

Garnish with mint and berries.