Cheesecake Cream Puffs
Store in the refrigerator. Will stay good for up to 4 days. This recipe makes 9 cream puffs.
  • 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
  • 3/4 cup heavy cream
  • 1/2 cup plus 2 tablespoons whole milk
  • 3/4 cup chocolate pieces, melted (I used Hershey's Baking Melts)
  1. Thaw (at room temperature) and unfold one sheet of puff pastry.
  2. Preheat oven to 375 degrees.
  3. Cut out 9 round pieces of pastry. Put on a baking sheet. Bake for 20 minutes. Then allow to cool.
  4. While the pastry puffs are in the oven, prepare the filling.
  5. In a large mixing bowl, use a whisk attachment on a mixer. Combine the softened cream cheese and the pudding mix. Continue until combined.
  6. Pour the milks into the cream cheese and pudding mixture. Make sure to scrape down the sides of the bowl.
  7. Continue to whisk the cheesecake mixture for about 1 minute. Set aside in the refrigerator.
  8. 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.
  9. Gently slice each puff pastry in half.
  10. Fill a pastry bag (or baggie, snipped on one bottom corner) with the cheesecake filling.
  11. Pipe out the filling onto each bottom half of puff pastry. Put the tops onto the filling.
  12. Continue by putting the cooled down melted chocolate into a baggie with one bottom corner snipped. Drizzle across each filled puff pastry.
  13. These are immediately ready to serve.
  14. Enjoy!
Recipe by Simply Gloria at