Name: Puff Pastry Strawberry Cheesecake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 sheet puff pastry, thawed; 4 oz cream cheese, softened; 2 tbsp granulated sugar; 1/2 tsp vanilla extract; 1 egg yolk; 1 cup fresh strawberries, sliced; 2 tbsp strawberry jam or preserves (optional, for glaze); Powdered sugar, for garnish

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Puff Pastry Strawberry Cheesecake is a beautiful, flaky, creamy dessert that brings together two of my favorite treats—crispy puff pastry and rich cheesecake—topped with sweet, juicy strawberries. It’s elegant enough for entertaining and easy enough to whip up when I want to impress with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect mix of textures and flavors. The puff pastry gives it a light, golden crunch, the cheesecake layer is smooth and velvety, and the strawberries bring a fresh, fruity finish. It looks stunning, tastes indulgent, and comes together with just a few simple ingredients.

Ingredients

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

Puff pastry sheets (thawed)
Cream cheese, softened
Granulated sugar
Vanilla extract
Egg yolk
Fresh strawberries, sliced
Strawberry jam or preserves (optional for glaze)
Powdered sugar (for garnish)

Directions

I preheat the oven to 400°F and line a baking sheet with parchment paper.
I roll out the puff pastry slightly and cut it into rectangles or squares, then place them on the baking sheet.
Using a knife, I score a smaller rectangle inside each piece (without cutting all the way through) to create a border.
I poke the center of each pastry with a fork to prevent puffing in the middle, then bake for 12–15 minutes until golden and puffed.
While the pastry bakes, I beat the cream cheese with sugar, vanilla extract, and egg yolk until smooth and creamy.
I remove the pastries from the oven, press down the centers gently, and let them cool slightly.
I spoon the cheesecake filling into the centers and return them to the oven for 6–8 more minutes, until the filling is just set.
I let them cool completely, then top with fresh sliced strawberries.
If I want a glossy finish, I warm a little strawberry jam and brush it over the fruit.
I dust with powdered sugar before serving.

Servings and timing

This recipe makes about 6 pastries, depending on how I cut the dough. Prep takes around 15 minutes, and baking takes 20–25 minutes total. I usually have everything ready in about 40 minutes.

Variations

Sometimes I swap strawberries for blueberries, raspberries, or a mix of berries. I’ve also flavored the cheesecake layer with lemon zest for a citrusy twist. If I want it extra decadent, I drizzle melted chocolate or a glaze over the top.

Storage/Reheating

I store leftover pastries in the fridge for up to 2 days. The pastry will soften slightly, but they’re still delicious. To refresh them, I warm them in the oven at 300°F for 5–8 minutes. I avoid microwaving to keep the pastry from getting soggy.

FAQs

Can I make these ahead of time?

Yes, I bake and fill the pastries ahead, then add the strawberries right before serving to keep them fresh.

Can I use frozen strawberries?

Fresh strawberries work best for topping, but I can use thawed frozen ones cooked into a compote or glaze.

What if I don’t have puff pastry?

I can use crescent dough or even pie crust, but puff pastry gives the best flaky texture.

Do I need to chill the cheesecake filling first?

No, I use it right after mixing. It bakes in the pastry quickly and sets perfectly.

Can I freeze these?

I don’t recommend freezing assembled pastries with fruit, but I can freeze the baked shells and fill them fresh later.

Conclusion

Puff Pastry Strawberry Cheesecake is one of those elegant yet easy desserts I always keep in my back pocket. It’s flaky, creamy, fruity, and just the right amount of sweet. Whether for a special brunch, holiday dessert, or just treating myself, it’s a recipe that always delivers that “wow” factor with very little effort.