Strawberry Cheesecake Cream Puffs

Strawberry Cheesecake Cream Puffs, a mouthwatering confection that marries the rich indulgence of cheesecake with the vibrant sweetness of ripe strawberries, create a dessert experience like no other. This exquisite dessert embodies the perfect balance of flavors and textures, enticing dessert enthusiasts with its delicate choux pastry shells, velvety cheesecake filling, and the bright, juicy burst of strawberries.

The journey into the world of Strawberry Cheesecake Cream Puffs is a delightful exploration of culinary craftsmanship. These delectable creations, often seen as a fusion of two beloved classics, offer a unique twist on traditional cream puffs by infusing them with the decadent essence of cheesecake and the freshness of strawberries. The result is a divine marriage of creamy, tangy, and fruity, all encased within a delicate, golden puff.

This delectable treat is an embodiment of the art of dessert-making. From crafting the perfect choux pastry to achieving the ideal cheesecake consistency, and selecting the ripest, juiciest strawberries, each step in creating Strawberry Cheesecake Cream Puffs requires precision and a passion for sweet perfection.

In this culinary journey, we will delve into the origins of this delightful dessert, explore the ingredients and techniques that make it so irresistible, and even share some tips for creating your own batch of Strawberry Cheesecake Cream Puffs. Whether you’re a seasoned baker or a dessert enthusiast looking for your next sweet adventure, these delightful cream puffs are sure to leave you craving for more. Get ready to savor the delightful fusion of creamy elegance and berry bliss in every bite as we dive into the world of Strawberry Cheesecake Cream Puffs.


    • For the Cream Puff Shells Pâte à Choux
    • ¾ cup all-purpose flour
    • 6 tablespoons unsalted butter , cut into 6 pieces
    • 1 teaspoon sugar
    • ¼ teaspoon salt
    • 3 large eggs , at room temperature
    • Egg wash , optional
    • 1 egg
    • 1 teaspoon water
    • For the Strawberry Cheesecake Filling
    • 1 cup heavy cream
  • 1 8- ounce package cream cheese , softened
  •  cup granulated sugar
  •  teaspoon table salt
  • 1 teaspoon vanilla extract
  • ½ cup strawberry jam
  • Powdered sugar for dusting


    • For the Cream Puff Shells (Pâte à Choux)
    • Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.
  • Bring butter, sugar, salt, and ¾ cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
  • Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a ⅝-inch plain tip. Pipe dough onto prepared pans into 1 ½-inch rounds (1 ½ inches high). Smooth out peaks and round tops with a moistened finger.
  • Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.
  • Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
  • For the Strawberry Cheesecake Filling
  • Place cream in a large bowl. Beat at medium-high speed with an electric mixer until stiff peaks from. Combine cream cheese, sugar, salt and vanilla in a separate medium bowl. Beat until smooth. Gently fold in the whipped cream.
  • To Assemble the Cream Puffs
  • Cut the top one-third off of each cream puff. Spoon a scoop of the strawberry jam into the bottom of the cream puff. Spoon or pipe the whipped cream mixture on top of the strawberry jam. Replace the tops. Chill until ready to serve. Dust with powdered sugar before serving.
  • Reprinted with permission from Simply Sweet Dream Puffs

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