Strawberry Cheesecake Cream Puffs

No ratings yet

Strawberry Cheesecake Cream Puffs

Strawberry Cheesecake Cream Puffs are a delightful dessert featuring airy pastry shells filled with luscious cheesecake filling and fresh strawberries. The creamy, tangy filling pairs beautifully with the sweet juiciness of the strawberries and the light texture of the pastry. Perfect for special occasions or casual indulgence, these cream puffs are both elegant and irresistibly delicious!

Course Dessert

Cuisine French

Keyword cream puffs, gifts from the kitchen

Prep Time 25

Cook Time 30

Cooling/ Rerfigeration time 2 30

Total Time 3 25

Servings servings

Calories 379kcal

Author Laura

Equipment

Ingredients

Cream Puff Shells

½ cup cold butter cut into pieces
1½ tsp sugar
¼ tsp salt
1 cup water
1 cup flour
4 eggs
1 egg for wash
1 tsp water

Strawberry Cheesecake Filling

8 oz cream cheese softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup fresh strawberries diced fine to fit through icing tip
2 cup heavy whipping cream

Instructions

Preheat oven to 425 degrees.
In a saucepan, add water, butter, sugar, and salt. Cook until butter is melted then bring to a boil.
Remove from heat, add flour all at once. Stir with a wooden spoon until it comes together as a ball of soft dough.
Transfer dough to another bowl and allow to cool for 10 minutes.
Once cooled, mix in the 4 eggs one at a time with a wooden spoon until well combined.
Pipe 12 rounds that are 2 inches each onto a parchment-lined baking sheet.
In a bowl, whisk 1 egg with the tsp of water. Brush each of the puffs with the egg wash (optional).
Bake at 425 degrees for 15 minutes, then reduce heat to 375 degrees and bake for another 15 minutes until completely golden brown.
Turn off the oven, prop the door open with the hand of a wooden spoon, and leave puffs in the oven for 30 minutes.
For the filling, beat cream cheese, vanilla, and powdered sugar together with an electric mixer or stand mixer until smooth.
Slowly mix in the cream 1/2 cup at a time and blend until smooth. Then beat until stiff peaks form. Fold in the diced strawberries.
Cut the tops off the cooled cream puff shells using a bread knife and pipe in cream filling.
Place tops back on. Chill in the fridge for 2 hours. Dust with powdered sugar just before serving.

Nutrition