Impress your mother this Mother’s Day with these Strawberry Cheesecake Cream Puffs! They are so elegant she might mistake them for bakery-bought treats!

The combination of the light and airy cream puff pastry with the creamy strawberry cheesecake filling is sure to be a hit with mom. The cream cheese in the filling not only provides a hint of tanginess and richness, but also helps to stabilize the whipped cream filling.

Whether you serve these Strawberry Cheesecake Cream Puffs as a dessert after a special Mother’s Day meal or as a sweet treat to enjoy, your mom is sure to be impressed by your baking skills! So go ahead and spoil her with these delectable cream puffs – she deserves it!

This recipe yields 12 generously sized cream puffs, but you can opt to make them smaller if desired. In that case, they may require less baking time. So adjust your cooking time accordingly.

Ingredients to Make Strawberry Cheesecake Cream Puffs

• BUTTER
• SUGAR
• SALT
• WATER
• ALL-PURPOSE FLOUR
• LARGE EGGS
• CREAM CHEESE
• POWDERED SUGAR
• VANILLA EXTRACT
• FRESH STRAWBERRIES
• HEAVY WHIPPING CREAM

How to Make Strawberry Cheesecake Cream Puffs

Like any good cream puff, it starts with a choux pastry. This dough begins with mixing the water, butter, a small amount of sugar, and a pinch of salt in a saucepan. Get the butter melted, then bring this all to a boil.

Once you have it at a boil, remove from the heat. Add in the flour all at once and stir with a wooden spoon. I prefer using a wooden spoon for stirring. However, you can also use a rubber spatula if you like. I find the wooden spoon more sturdy for all the stirring you will be doing.

Stir the flour until you absorb the liquid and it forms a ball of soft dough. Once you get it to there, move the dough into another bowl and allow it to cool for 10 minutes.

This is where the eggs come in. You will need four eggs. You mix them into the dough one at a time. Make sure it’s well combined before you add the next egg.

You can use a a wooden spoon, hand mixer, or even a stand mixer for this step. I like the control I have with mixing it by hand with the wooden spoon. So, that’s my preferred method.

Line a baking sheet with parchment paper. Then, pipe the dough onto the baking sheet. You can do this with just a good old zipper freezer bag. Just cut the corner to make a large round opening.

If you have piping bags and decorating piping tips, feel free to use those. You’ll want like a #12 sized round tip.

Pipe 12 rounds that are 2-inches in size onto the parchment lined baking sheet. Gently smooth down any peaks with a wet finger.

Next, you make an egg wash to brush over the mounds. This is a step that can be skipped if you want to. Using the egg wash deepens the golden brown appearance of the puffs and gives them a glossy finish. Either way the puffs will taste the same.

To cook these, start by baking at 425 degrees for 15 minutes on the center rack of the oven. Then, reduce the oven to 375 degrees and continue baking for another 15 minutes until completely golden brown.

Then, turn the oven off. Place the handle of a wooden spoon between the oven door and the oven to prop the door open. Keep the cream puff shells in the oven for 30 minutes. Then, remove the puffs to cool completely on a wire rack.

Now for the Filling

For the filling, beat the cream cheese, vanilla, and powdered sugar with an electric mixer or stand mixer until creamy and smooth.

Now, slowly add in the heavy whipping cream. I like to do a half of a cup at a time until blended in. Then, beat the mixture until stiff peaks form. Then, gently fold in the diced strawberries.

Using a bread knife, cut off the tops of each of the cooled cream puff shells. Pipe each shell very full of the cream filling. Again, you can just use a freezer bag for this by cutting off a corner. Or use a piping bag with any large tip you have.

Place tops back on the puffs. When ready to serve, dust with powdered sugar.

Frequently Asked Questions

How do I store the strawberry cream puffs?
You should enjoy cream puff shells fresh, but you can store them in an airtight container at room temperature for up to 1 day. Once you fill them, you should store them in the refrigerator and consume them within 1-2 days.

How do I keep the cream puffs from getting soggy?
Store cream puff shells in an airtight container to preserve their shape. Cream puff shells tend to become soggy in the refrigerator due to humidity. For this reason, it’s best to store them in an airtight container once they have cooled completely. To prevent cream puffs from getting soggy, fill them with the cream filling just before serving.

Can I freeze cream puffs?
You can freeze unfilled cream puffs for up to 1 month. Once baked and cooled, place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer bag or airtight container. Thaw at room temperature before filling and serving.

Can I make mini cream puffs instead of large ones?
Yes, you can make mini cream puffs by piping smaller rounds of dough onto the baking sheet. Adjust the baking time accordingly, as mini cream puffs will bake faster than larger ones.

FOR MORE RECIPES LIKE THIS, TRY:

• Nutella Cream Puffs
• Lime Cream Puffs
• Chocolate Mousse-Filled Cream Puffs
• Strawberry Cream Puff Pie

Recipe is adapted from Maria’s Mixing Bowl.