Strawberry Cream Puffs

Course: Dessert

Cuisine: American

Keyword: strawberry cream puffs

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings:

Calories: 174kcal

These adorable little Strawberry Cream Puffs are filled with light and creamy strawberry cheesecake mousse - the perfect bite-sized dessert! A delicious and gorgeous addition to any dessert table, these cream puffs are perfect for holidays, baby showers or a quick and easy summer dessert!

Print Recipe

Ingredients

Puff Pastry Cupcs

1 box Pepperidge Farm Puff Pastry Cups 24 cups
powdered sugar for sprinkling on baked pastry

Strawberry Puree

1 cup strawberries fresh or frozen (thawed)

Whipped Cream

½ cup heavy whipping cream
2 tablespoons powdered sugar

Strawberry Cheesecake

8 ounces cream cheese 1 block
⅓ cup powdered sugar
½ teaspoon vanilla extract

Garnish

4 to 5 fresh strawberries

Instructions

Bake Pastry

Bake pastry cups according to directions on box (check after 15 minutes of baking).
1 box Pepperidge Farm Puff Pastry Cups
Once baked, cool pastries and use a small knife to remove the centers of the cups.
If desired, sprinkle pastry cup with powdered sugar.
powdered sugar

Make strawberry puree

In a food processor, or blender, chop/blend fresh or frozen (and slightly thawed) strawberries. Process until the berries are chopped, juicy, and no piece is larger than a pea.
1 cup strawberries

Make whipped cream

In the bowl of an electric mixer (or with a hand mixer), whip heavy cream until it begins to thicken. Add powdered sugar, and continue to whip until thick and holds stiff peaks. Move whipped cream to a separate bowl (if using bowl of electric mixer).
½ cup heavy whipping cream, 2 tablespoons powdered sugar

Make cheesecake mixture

In the bowl of an electric mixer (or with a hand mixer), beat cream cheese until smooth. Add powdered sugar, and continue to beat. Add vanilla, then add strawberry puree, a little at a time. Continue mixing, and beat until fully incorporated.
8 ounces cream cheese, ⅓ cup powdered sugar, ½ teaspoon vanilla extract
Fold cheesecake mixture into the whipped cream, and stir gently until fully combined. Taste to check for sweetness. If needed, add an additional tablespoon or so of powdered sugar, and fold in gently.

Assembly

Add prepared filling to a large ziplock bag, and cut off about 1/2 inch from one corner. Use this to squeeze the filling into the baked pastry cups.
Top with a few pieces of finely chopped strawberry.
4 to 5 fresh strawberries
Serve immediately, or keep in the fridge up to 1 hour.

Notes

Storage Information

The strawberry filling can be made one full day ahead of time and then kept covered in the fridge until it’s ready to use.

The assembled cream puffs, however, should be served immediately or after refrigerated for one hour.

Using the full recipe listed above you will be able to fill 24 mini pastry cups and you may have some filling left over. Feel free to make just half of the filling recipe if you're baking less than the full package of pastry cups.

I can't find puff pastry shells. Can I make these with puff pastry sheets?

Absolutely! Cut thawed puff pastry into small squares using a pizza cutter and place the squares in a mini muffin pan, gently pressing the dough into the bottom and up the sides of each well. Poke a few holes in the bottom of each shell with a fork, being careful not to go all the way through the dough to the pan. Bake as directed on the package and proceed with the instructions in the recipe card.

Nutrition