Name: Puff Pastry Strawberry Cheesecake
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Fusion
Ingredients: 1 sheet puff pastry, thawed; 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1 tablespoon lemon juice; 1/2 cup heavy cream; 1 tablespoon sugar; 1/2 teaspoon vanilla extract; Fresh strawberries, sliced for topping

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This Puff Pastry Strawberry Cheesecake is my favorite kind of dessert—light, flaky, creamy, and topped with juicy fresh strawberries. The buttery puff pastry gives just the right crisp bite, while the cheesecake filling is smooth and luscious. Every bite feels like a mix between a French pastry and a classic cheesecake, but with far less effort.

Puff Pastry Strawberry Cheesecake

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 sheet puff pastry, thawed

8 oz cream cheese, softened

¼ cup powdered sugar

1 teaspoon vanilla extract

½ cup sour cream

1 tablespoon lemon juice

½ cup heavy cream

1 tablespoon sugar

½ teaspoon vanilla extract

Fresh strawberries, sliced for topping

Directions

Preheat the oven to 375°F (190°C).

Roll out the puff pastry on a lightly floured surface to smooth any creases.

Cut the pastry into 4x4-inch squares.

Place the squares on a parchment-lined baking sheet and bake for 10–12 minutes, until golden and puffed.

While the pastry bakes, mix the cream cheese, powdered sugar, vanilla extract, sour cream, and lemon juice in a bowl until smooth.

In another bowl, whip the heavy cream with sugar and vanilla extract until stiff peaks form.

Fold the whipped cream into the cream cheese mixture until light and fluffy.

Let the puff pastry cool completely, then top each square with the cheesecake filling.

Finish with sliced fresh strawberries.

Serve right away for the best texture.

Servings and Timing

Servings: 6

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Calories: 300 kcal per serving

Variations

I sometimes swap the strawberries for blueberries, raspberries, or a mix of berries for a colorful twist. For a richer flavor, I’ve drizzled melted chocolate or caramel over the top. If I want more tang, I add extra lemon juice to the filling. For a tropical version, pineapple chunks and toasted coconut make a fun change.

Storage/Reheating

I store any leftover cheesecake-topped pastries in an airtight container in the fridge for up to 2 days. The pastry will soften, but the flavor stays delicious. If I want to keep the pastry crisp, I store the baked pastry separately at room temperature and refrigerate the filling, then assemble right before serving. I don’t recommend reheating once the filling is added, but plain puff pastry squares can be warmed in the oven for 5 minutes at 350°F.

FAQs

Can I use frozen strawberries?

I prefer fresh strawberries because they stay firm and juicy, but thawed frozen strawberries work if I drain them well to avoid excess liquid.

Can I make the cheesecake filling ahead of time?

Yes, I often make it up to a day in advance and store it covered in the fridge until ready to use.

Can I use store-bought whipped cream instead of whipping my own?

I can, but freshly whipped cream gives the filling a lighter texture and fresher taste.

Can I bake the puff pastry in advance?

Absolutely, I sometimes bake the squares the night before and store them in an airtight container, then fill them just before serving.

What other toppings work well?

I’ve topped these with kiwi, mango, peaches, or even a spoonful of berry jam for variety.

Conclusion

This Puff Pastry Strawberry Cheesecake is one of those recipes I turn to when I want a dessert that looks like it came from a bakery but only takes minutes to prepare. The combination of flaky pastry, creamy cheesecake, and sweet strawberries never fails to impress, and it’s endlessly adaptable to whatever fruit or flavors I feel like using. It’s a little bite of luxury I can enjoy any day of the week.

Recipe:

Puff Pastry Strawberry Cheesecake

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Author: Cheryl
Total Time: 27 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A quick and elegant dessert made with buttery puff pastry topped with a creamy cheesecake filling and fresh strawberries, combining the best of French pastry and classic cheesecake with minimal effort.

Instructions

Preheat the oven to 375°F (190°C).
Roll out the puff pastry on a lightly floured surface to smooth any creases.
Cut the pastry into 4x4-inch squares.
Place the squares on a parchment-lined baking sheet and bake for 10–12 minutes, until golden and puffed.
While the pastry bakes, mix the cream cheese, powdered sugar, vanilla extract, sour cream, and lemon juice in a bowl until smooth.
In another bowl, whip the heavy cream with sugar and vanilla extract until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until light and fluffy.
Let the puff pastry cool completely, then top each square with the cheesecake filling.
Finish with sliced fresh strawberries.
Serve immediately for the best texture.