Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Savoring Spring

Strawberry Cheesecake Puffs

51
Vote up!
Share on Facebook Share on Twitter Email this article

c92f937ee549f71712ddc5fd3715e8913d6f25db.jpg

Light and flaky Puff Pastry, fresh strawberries, a creamy no-bake cheesecake filling, and a sweet strawberry sauce come together to make these quick and easy Strawberry Cheesecake Puffs…

4971986ed97519bf3c5c62de948260778fd2c86c.jpg

This fantastic dessert is all about layers. I’ve got a layer of Pepperidge Farm Puff Pastry on the bottom and it’s topped with a thick layer of no-bake cheesecake cream. On top of the cream, I add a layer of fresh, sliced strawberries and top them with a homemade strawberry sauce. Finally, to add a top to all of this deliciousness, I place another piece of puff pastry on top of the filling layers and garnish with a sprinkle of powdered sugar

  • INGREDIENTS
    • 1 sheet of Pepperidge Farm Puff Pastry (1/2 box), thawed
    • FOR THE STRAWBERRY FILLING
    • 1 cup fresh, sliced strawberries
    • 1 cup granulated sugar
    • ¼ cup lemon juice
    • FOR THE CHEESECAKE FILLING
    • 1 8-ounce package of cream cheese, softened
    • ½ cup granulated sugar
    • 2 tablespoons heavy cream
    • FOR THE STRAWBERY LAYER
    • 1 cup fresh, sliced strawberries
    • ½ 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.

For other recipes, be sure to visit ZagLeft.

This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!