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–+ servings
Strawberry cups on a glass cake stand.
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Easy Strawberry Cheesecake Cups

Flaky puff pastry cups filled with fresh strawberries and creamy cheesecake filling make this easy dessert perfect for spring, summer, or any special occasion.
Prep Time30 minutes
Cook Time25 minutes
Chilling Time1 hour
Total Time1 hour 55 minutes
Course: Desserts
Cuisine: American
Servings: 6 cups
Calories: 306kcal
Author: Rosemary Molloy

Equipment

  • 2 6 medium muffin tins
  • 6 paper cupcake liners

Ingredients

  • 1 roll puff pastry or shortcrust (homemade or store bought)

FOR THE FILLING

  • 5¼ ounces whole fat cream cheese (softened)
  • 1 cup cream (whipping, heavy or whole cream, with at least 30% fat content)
  • ½-¾ cup powdered sugar (sifted)
  • ½-1 teaspoon vanilla extract

EXTRAS

  • 7 large strawberries (ripe but firm) divided
  • ¼ cup granulated (fine) sugar
  • 1 tablespoon lemon juice
US Customary - Metric

Instructions

  • Pre-heat oven to 375F/190C. Spray or grease and flour one of the muffin tins.
  • Cut the puff pastry sheet into 6 equal squares (mine measured 32x25cm). Fit the squares into each section of the muffin tin, gently press down to fit the tin. Top each with a cupcake liner (if the pastry hangs over to much then crimp the edges. Place the second muffin tin on top and press down. Bake for approximately 20-25 minutes, remove the tin and paper liners and bake for another 3-5 minutes if needed. Let cool completely on a wire rack before filling.

FOR THE FILLING

  • In the stand mixer or large bowl add the cream cheese, the cream, powdered sugar and vanilla, beat until thick and creamy.
  • Chop 4 large strawberries into medium large chunks. Place in a bowl and toss with the granulated sugar and lemon juice. Let sit 10-15 minutes.

PUTTING IT TOGETHER

  • Divide the chopped strawberries between the baked cups, top with a large dollop of filling, chill for an hour. Before serving top with sliced strawberries from the remaining 3. Enjoy!

Notes

Any leftover cream cheese filling can be serving with your favourite berries or fruit.
Store assembled cups covered in the refrigerator for up to 1-2 days. They are best enjoyed the day they are filled, since the berries and cream filling will soften the puff pastry as they sit.
To make ahead, bake the pastry cups and store them unfilled in an airtight container at room temperature for 1 day. Fill and chill before serving.
 

Nutrition

Calories: 306kcal | Carbohydrates: 24g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 90mg | Potassium: 123mg | Fiber: 1g | Sugar: 22g | Vitamin A: 920IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 0.2mg | Phosphorus: 57mg