These strawberry cheesecake cups are made with flaky puff pastry, cream cheese filling, and juicy strawberries for a enjoyable twist on the traditional dessert. They’re straightforward, fairly, and excellent for spring and summer time.
In contrast to my no-bake berry cheesecake parfaits layered with sponge cake or the standard cheesecake cups made with graham cracker crumbs, these strawberry cheesecake cups are made with puff pastry baked into crisp, golden cups. They’re stuffed with candy strawberries and a creamy cheesecake-style filling for a dessert that feels gentle, fairly, and just a little completely different.
The filling jogs my memory of my no-bake blended berry cheesecake, however this model is even simpler since there’s no gelatin and no full cheesecake to set. Simply bake the pastry cups, spoon within the berries and cream cheese filling, then chill till able to serve.
Why I Love These Strawberry Cheesecake Pastry Cups
A contemporary twist on cheesecake cups: Flaky puff pastry, candy cream cheese filling, and contemporary strawberries make these really feel just a little extra particular than the same old layered dessert cup.
Fairly however easy: The puff pastry cups look elegant as soon as crammed, however the recipe remains to be straightforward because of store-bought pastry and a no-bake cheesecake-style filling.
Excellent for spring and summer time: They’re gentle, creamy, and fruit-filled, which makes them beautiful for brunch, events, or a easy warm-weather dessert.
Ingredient Notes
- Puff pastry: You should utilize store-bought puff pastry to maintain these straightforward, or my do-it-yourself puff pastry if you’d like a flakier, extra buttery pastry cup. Let it thaw if frozen, however maintain it chilly sufficient to work with so the cups bake up crisp and golden.
- Cream cheese: Use full-fat cream cheese and let it soften earlier than mixing. This helps the filling mix easily with out lumps.
- Cream: Whipping cream, heavy cream, or complete cream with at the least 30% fats offers the filling its thick, creamy texture.
- Powdered sugar: Sift the powdered sugar earlier than including it so the filling stays easy.
- Vanilla extract: Slightly vanilla provides heat and makes the cream cheese filling style extra like cheesecake.
- Strawberries: Use ripe however agency strawberries. Some are chopped and tossed with sugar and lemon juice for the filling, whereas the remainder are sliced contemporary for topping.
- Lemon juice: Just a bit helps brighten the strawberries and steadiness the sweetness.
The best way to Make Strawberry Cheesecake Cups
Begin with the puff pastry cups since they want time to chill earlier than filling. Reduce the pastry into 6 squares, then gently press each right into a greased muffin tin.
If the perimeters dangle over an excessive amount of, crimp them barely so that they sit neatly within the pan. Add a paper liner over each bit of pastry.
The second muffin tin is what helps these bake into cups as a substitute of puffing up an excessive amount of within the centre. Set the second tin on prime, and bake till the pastry is golden. As soon as the highest tin and liners are eliminated, give the cups just a few extra minutes within the oven if the centres nonetheless look pale or smooth.
Whereas the pastry cools, beat the cream cheese with the cream, powdered sugar, and vanilla till thick and easy. You need it creamy sufficient to spoon into the cups, however sturdy sufficient to carry its form as soon as chilled.
Toss the chopped strawberries with sugar and lemon juice and allow them to sit for a couple of minutes. This attracts out the juices and provides the filling that contemporary strawberry taste while not having a cooked sauce.
As soon as the cups are fully cool, spoon within the strawberries, add the cream cheese filling, and chill earlier than serving.
I like so as to add the sliced strawberries on prime on the finish so they appear contemporary and fairly.
recipe ideas
- Puff pastry: You should utilize store-bought puff pastry to maintain these straightforward, or my do-it-yourself puff pastry if you’d like a flakier, extra buttery pastry cup. Let it thaw if frozen, however maintain it chilly sufficient to work with so the cups bake up crisp and golden.
- Cream cheese: Use full-fat cream cheese and let it soften earlier than mixing. This helps the filling mix easily with out lumps.
- Cream: Whipping cream, heavy cream, or complete cream with at the least 30% fats offers the filling its thick, creamy texture.
- Powdered sugar: Sift the powdered sugar earlier than including it so the filling stays easy.
- Vanilla extract: Slightly vanilla provides heat and makes the cream cheese filling style extra like cheesecake.
- Strawberries: Use ripe however agency strawberries. Some are chopped and tossed with sugar and lemon juice for the filling, whereas the remainder are sliced contemporary for topping.
- Lemon juice: Just a bit helps brighten the strawberries and steadiness the sweetness.
Methods to Change It Up
- Use different berries: Attempt blueberries, raspberries, or a mixture of contemporary berries instead of the strawberries.
- Swap in mascarpone: For an Italian-style variation, use mascarpone as a substitute of cream cheese for a softer, richer filling.
- Add lemon taste: Stir just a little lemon zest into the filling for a brighter no-bake lemon cheesecake taste.
- Mud with powdered sugar: For a sweeter end, mud the puff pastry cups with powdered sugar earlier than filling or simply earlier than serving.
These Strawberry Cheesecake Cups are the right little dessert for spring and summer time gatherings. With flaky puff pastry, candy juicy strawberries, and a creamy cheesecake filling, they’re easy to make however look superbly elegant. Serve them chilled for a simple deal with everybody will love!
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2 6 medium muffin tins
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6 paper cupcake liners
- 1 roll puff pastry or shortcrust (do-it-yourself or retailer purchased)
FOR THE FILLING
- 5¼ ounces complete fats cream cheese (softened)
- 1 cup cream (whipping, heavy or complete cream, with at the least 30% fats content material)
- ½-¾ cup powdered sugar (sifted)
- ½-1 teaspoon vanilla extract
EXTRAS
- 7 massive strawberries (ripe however agency) divided
- ¼ cup granulated (nice) sugar
- 1 tablespoon lemon juice
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Pre-heat oven to 375F/190C. Spray or grease and flour one of many muffin tins.
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Reduce the puff pastry sheet into 6 equal squares (mine measured 32x25cm). Match the squares into every part of the muffin tin, gently press down to suit the tin. Prime every with a cupcake liner (if the pastry hangs over to a lot then crimp the perimeters. Place the second muffin tin on prime and press down. Bake for roughly 20-25 minutes, take away the tin and paper liners and bake for an additional 3-5 minutes if wanted. Let cool fully on a wire rack earlier than filling.
FOR THE FILLING
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Within the stand mixer or massive bowl add the cream cheese, the cream, powdered sugar and vanilla, beat till thick and creamy.
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Chop 4 massive strawberries into medium massive chunks. Place in a bowl and toss with the granulated sugar and lemon juice. Let sit 10-Quarter-hour.
PUTTING IT TOGETHER
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Divide the chopped strawberries between the baked cups, prime with a big dollop of filling, chill for an hour. Earlier than serving prime with sliced strawberries from the remaining 3. Get pleasure from!
To make forward, bake the pastry cups and retailer them unfilled in an hermetic container at room temperature for 1 day. Fill and chill earlier than serving.
Energy: 306kcal | Carbohydrates: 24g | Protein: 3g | Fats: 23g | Saturated Fats: 14g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Ldl cholesterol: 70mg | Sodium: 90mg | Potassium: 123mg | Fiber: 1g | Sugar: 22g | Vitamin A: 920IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 0.2mg | Phosphorus: 57mg
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