Strawberry Cheesecake Puffs
Puff pastry, strawberries, a no-bake cheesecake filling, and a strawberry sauce come together to make these quick and easy Strawberry Cheesecake Puffs...
Servings: 6 puffs
Ingredients
- 1 sheet of Pepperidge Farm Puff Pastry , thawed (1/2 box)
STRAWBERRY FILLING
- 1 cup strawberries , fresh, sliced
- 1 cup granulated sugar
- 1/4 cup lemon juice
CHEESECAKE FILLING
- 8 ounce package of cream cheese , softened
- 1/2 cup granulated sugar
- 2 tablespoons heavy cream
STRAWBERRY LAYER
- 1 cup strawberries , fresh, sliced
- 1/2 cup powdered sugar
Instructions
- Unfold the puff pastry sheet on a lightly floured surface, such as a large cutting board. Cut the pastry sheet into 3 strips along the fold marks. Next, cut each strip in half making 6 rectangles.
- Place each pastry rectangle onto a parchment lined baking sheet.
- Bake in a preheated 400 degree F oven for 15 minutes or until the pastries are golden brown.
- Remove from the oven and cool completely on an oven rack. Set aside or store in an airtight container until ready to use.
- TO MAKE THE STRAWBERRY FILLING
- Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Mash mixture with a potato masher until the strawberries are softened and the sugar dissolves.
- Increase heat to high and bring the mixture to a boil. Boil, stirring often to prevent mixture from sticking to pan, until thick, about 5 minutes. Remove pan from heat and cool completely.
- TO MAKE THE CHEESECAKE FILLING
- Beat cream cheese, sugar and cream together until smooth, about 3 minutes. Set aside or refrigerate until ready to assemble.
- TO ASSEMBLE
- Split each pastry into 2 layers, making 12 in all.
- Evenly divide the cream cheese mixture between each of the bottom layers and spread with the back of a spoon or a knife.
- Top the cream cheese mixture with a layer of sliced strawberries.
- Top the strawberries with the strawberry filling.
- Top with the top pastry layer.
- Garnish with powdered sugar.