Maple Walnut Cheesecake Tarts

Today we are sharing two easy recipes for Maple Walnut Cheesecake Tarts. One recipe calls for Athens Fillo  Both are made with a few of my favorite convenient products, Philadelphia Ready to Eat Cheesecake Filling, Athens Fillo Dough and Pepperidge Farms Puff Pastry. Both recipes are so easy and beyond wonderful.

Phyllo or Fillo

The first recipe calls for using phyllo dough. Phyllo [FEE-loh] Literally translated, the Greek word phyllo means “leaf”. In culinary terms it refers to tissue-thin layers of pastry dough used in various Greek sweet and savory dishes, the best known being Baklava and Spanakopita.  Phyllo (also spelled filo) is very similar to strudel dough. Package fresh phyllo dough can be found in Greek markets and frozen fillo is readily available in most supermarkets. Athens is a popular name brand. Fillo mini shells and fillo sheets are well known and both can be used in many recipes including the recipes below. Follow directions listed on the box for thawing, baking and storing fillo sheets and/or shells.

Puff Pastry

The second recipe calls for puff pastry. Puff Pastry. The French call this rich, delicate, multilayered pastry Pâte Feuilletée. It’s made by placing pats of chilled butter between layers of pastry dough, then rolling it out, folding it in thirds and letting it rest. This process, which is repeated 6 to 8 times, produces a pastry with many layers of dough and butter. When baked, the moisture in the butter creates steam causing the dough to puff and separate into many flaky layers.

Puff pastry is used to make Croissants, Napoleons, Palmiers and Allumettes. Puff pastry is also used as a wrapping for various foods such as meats, cheese and fruit. Puff Pastry Sheets can be found in most supermarkets in the frozen food department usually by the frozen pie crusts. Pepperidge Farm is a popular brand of puff pastry and it’s the brand I use most often due to it’s availability. No matter which recipe you choose to make both recipes can be made in under an hour.

Maple Syrup, the Real Stuff

Maple Walnut Cheesecake Tarts are fantastic. The combination of maple syrup, ready to eat cheesecake filling and walnuts is one of my {new} favorite taste sensations. When making these recipes or any recipe that requires Maple Syrup, use Real Maple SyrupIt might be a bit on the expensive side but the taste is unmistakable. Here’s a suggestion, use the real stuff in your baking or cooking as I do and save the cheaper stuff for frozen toaster waffles and pancakes. Maple Flavored Syrup is a combination of less expensive syrup, usually corn syrup and a small amount of pure maple syrup. Pancake Syrup contain no maple syrup. It’s simply corn syrup with artificial maple extract. Maple Syrup is a clear sap that has been ‘tapped’ from the maple tree that’s been boiled down until  much of the water has evaporated and the sap is thick, syrupy and amber in color.

Toasted Walnuts or Sugar-Coated Walnuts can be used in this recipe.
Sweet or savory, the recipe possibilities made with Ready To Eat Cheesecake Filling are endless. Let your imagination run wild. 

Maple Walnut Cheesecake Tarts (Fillo Shells)


  • 24 fillo shells (Athens)
  • 1 (24 oz) tub
    ‘ready to eat’ cheesecake filling (Philadelphia)
  • 1/4 cup
    maple syrup (the real stuff)
  • 24 whole
    walnuts (one for each tart)
  • extra maple syrup,
    for drizzle

Cooking Directions

  1. Remove fillo shells from freezer, bring to room temperature
  2. Fold maple syrup into cheesecake filling.
  3. Spoon mixture evenly into fillo shells.
  4. Top each tart with one whole walnut. Refrigerate for 10 minutes.
  5. Drizzle each tart with maple syrup, serve immediately.

Maple Walnut Cheesecake Tarts (Puff Pastry)



  • 1 (17.3 oz) package puff pastry sheets (2 ready-to-bake sheets)
  • 1 (24 oz) tub ‘ready to eat’ cheesecake filling (Philadelphia)
  • 1/4 cup
    maple syrup (the real stuff)
  • 12 whole
    walnuts (one for each tart)
  • extra maple syrup,
    for drizzle

Cooking Directions

  1. Remove frozen pastry sheet(s) from box and paper wrapping.
  2. Thaw pastry sheet(s) at room temperature for no more than 40 minutes or until pastry unfolds easily. Thawed sheets should still be cold. Unfold pastry on lightly floured surface. Remove parchment paper. Cut into 3 strips along fold marks. Cut each strip in half, 12 rectangles total.
  3. Preheat oven to 400º
  4. Lightly grease one 12 cup muffin tin pan.
  5. Press one rectangle into each muffin tin.
  6. Bake for 15 minutes or until pastries are golden brown. Cool pastries on wire rack until cool. Set aside.
  7. Fold 1/4 cup maple syrup into ‘ready to eat’ cheesecake filling. Spoon mixture evenly into baked pastry cups. Top each tart with one whole walnut.
  8. Refrigerate for 10 minutes.
  9. Drizzle each tart with maple syrup, serve immediately.
Recipe Note:
You might not use all of the ‘ready to eat’ cheesecake filling.