Phyllo Wrapped Mini Cheesecakes with Berry Coulis

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Layer within layers! A creamy cheesecake bite dipped in chocolate and wrapped in crispy phyllo.

Tags: Intermediate, 30 mins, Desserts, Fruit, Cheese, Chocolate, Baking

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1 tub (600 g)	PC 6-Berry Frozen Fruit Blend thawed
6 sheets	PC Phyllo Pastry thawed
8 pieces	PC Mini Chocolate Coated Cheesecakes thawed
1/4 cup (50 mL)	icing sugar

Preheat oven to 400° F (200° C). Line large baking sheet with parchment paper.
In blender or food processor, purée fruit blend and juices with icing sugar. Press purée through sieve to remove seeds. Set purée aside.
Layer three sheets of phyllo one on top of the other, spraying each one lightly with PC Blue Menu Butter Flavour Canola Oil Spray. Cut phyllo stack in half lengthwise, then crosswise to make four equal rectangles. Place one mini cheesecake in centre of each rectangle. Pull phyllo up and pinch together just above cheesecake. Place on prepared baking sheet. Repeat with remaining phyllo and cheesecakes. Spray bundles lightly with cooking spray.
Bake in centre of oven for 5 to 7 minutes or until golden. Meanwhile, divide berry purée evenly among eight dessert plates. Place a warm phyllo bundle in centre of each plate. Garnish with fresh berries, if desired.

Recipe may be prepared through to step 3 up to an hour ahead of baking. Cover and chill until baking.