Sometimes, there’s that little sweet treat that taste like it’s taken hours to make.
Once you take a bite out of one of these Cheesecake Cream Puffs…you’ll know what I mean!
So simple to make and put together– in less than 30 minutes! (You’ll be wondering where these have been your whole life.)
These passed the sweet test with my non-sweet-eater husband. He pretty much devoured all of these! I had to make him save some for the kids. Actually, I hid them in the fridge. But someone sniffed them out.
The only (main) ingredient you need for the PUFF part of the Cheesecake Cream is a sheet of frozen puff pastry, thawed. (I use Pepperidge Farm.)
With only 20 minutes in the oven, they are completely puffed out!
When cooled, gently slice in half and fill with the Cheesecake filling.
These are like baked clouds of pastry…
To make the filling, just mix together the softened cream cheese and the Cheesecake pudding package. Then add the whole milk and heavy cream mixture. This creamy cheesecake filling is so delicious, I bet you can’t resist taking a taste straight out of the bowl!
Finish your work of pastry art by drizzling them with some melted chocolate.
Yes, these are messy to eat…flakes of pastry will flow all over! But who says messy isn’t good?
Enjoy, my friends!
- 1 sheet of puff pastry (from a 17.3 oz. package), thawed
- 4 ounces of cream cheese, softened
- 1 (3.4 oz.) package of cheesecake pudding mix
- ¾ cup heavy cream
- ½ cup plus 2 tablespoons whole milk
- ¾ cup chocolate pieces, melted (I used Hershey’s Baking Melts)
- Thaw (at room temperature) and unfold one sheet of puff pastry.
- Preheat oven to 375 degrees.
- Cut out 9 round pieces of pastry. Put on a baking sheet. Bake for 20 minutes. Then allow to cool.
- While the pastry puffs are in the oven, prepare the filling.
- In a large mixing bowl, use a whisk attachment on a mixer. Combine the softened cream cheese and the pudding mix. Continue until combined.
- Pour the milks into the cream cheese and pudding mixture. Make sure to scrape down the sides of the bowl.
- Continue to whisk the cheesecake mixture for about 1 minute. Set aside in the refrigerator.
- Melt chocolate pieces over a double boil. (Chocolate in a heat safe bowl setting over a pot of hot water. Do not let the water touch the bowl.) Allow to cool.
- Gently slice each puff pastry in half.
- Fill a pastry bag (or baggie, snipped on one bottom corner) with the cheesecake filling.
- Pipe out the filling onto each bottom half of puff pastry. Put the tops onto the filling.
- Continue by putting the cooled down melted chocolate into a baggie with one bottom corner snipped. Drizzle across each filled puff pastry.
- These are immediately ready to serve.