Puff Pastry Strawberry Cheesecake

This Puff Pastry Strawberry Cheesecake is a delicate and indulgent dessert that pairs the richness of cheesecake with the buttery crispness of puff pastry. I love how the flaky layers contrast with the soft, creamy filling, and the homemade strawberry jam brings in a sweet-tart burst of summer flavor. It’s elegant enough for a dinner party, yet simple enough to whip up when I want a treat.

Why You’ll Love This Recipe

I love this dessert for its beautiful balance of textures and flavors—crispy puff pastry, creamy strawberry cheesecake filling, and just enough sweetness from powdered sugar. It’s nostalgic for me, reminding me of classic bakery treats from childhood. The best part is how easy it is to assemble, yet it looks and tastes like something truly special. It also keeps beautifully in the fridge, making it perfect for making ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Puff pastry (one 9 oz / 250g sheet)
• Fresh or frozen strawberries
• Granulated sugar
• Lemon juice
• Gelatin powder
• Cold water
• Cream cheese
• Powdered sugar
• Whipping cream
• Powdered sugar (for dusting)

Directions

1. Bake the Puff Pastry
I preheat the oven to 400°F (200°C). Then I roll out the puff pastry thinly, place it on a parchment-lined baking sheet, and bake it for 15–18 minutes until golden and crispy. Once baked, I let it cool completely.

2. Make the Strawberry Sauce
In a small saucepan, I combine strawberries, sugar, and lemon juice over medium heat. I bring it to a boil and cook for about 10 minutes, crushing the berries slightly until the sauce thickens. Then I remove it from the heat and let it cool.

3. Prepare the Gelatin
I soak gelatin in cold water and let it bloom for about 5–10 minutes. Then I warm it gently until dissolved and stir it into the cooled strawberry sauce.

4. Make the Cheesecake Filling
In a bowl, I mix cream cheese with powdered sugar until smooth, then I add in the strawberry mixture. In another bowl, I whip the cold cream until stiff peaks form, then gently fold it into the strawberry cream cheese mixture.

5. Assemble the Cake
I cut an 8-inch square from the baked puff pastry and place it on a serving platter. I fit a square cake ring around it and line it with acetate for easy release. I spread the strawberry cheesecake mixture evenly on top and crumble the remaining puff pastry over the filling.

6. Chill and Finish
I refrigerate the assembled cake for at least 4–6 hours, or overnight if I have time. Just before serving, I dust the top with powdered sugar for a perfect finish.

Servings and timing

This recipe serves 8 people.
Prep time: 20 minutes
Cook time: 15 minutes
Chill time: 4–6 hours
Total time: 35 minutes active, plus chilling

Variations

• I’ve used raspberry or cherry instead of strawberries with great results.
• For a chocolate twist, I mix melted white chocolate into the cream cheese before adding the strawberry sauce.
• A few drops of vanilla or almond extract add a delicious depth to the filling.
• If I want to make individual servings, I cut the pastry into smaller squares and layer them in ramekins.
• I sometimes layer thinly sliced fresh strawberries over the filling for extra freshness.

Storage/Reheating

I store this cheesecake in the refrigerator, covered, for up to 3 days. It’s best served chilled, straight from the fridge. I don’t recommend freezing it, as the texture of the whipped filling can become grainy once thawed.

FAQs

Can I use store-bought jam instead of making my own?

Yes, I can use a high-quality strawberry jam in place of the homemade sauce if I’m in a rush. I still dissolve the gelatin and mix it in to help the filling set.

What kind of puff pastry works best?

I use frozen puff pastry sheets and thaw them according to the package. Any brand with butter as the main fat gives the best flavor and texture.

Do I have to use gelatin?

Gelatin helps the filling set firmly. If I prefer not to use it, the dessert will still taste great but will have a softer, more mousse-like consistency.

Can I make this ahead?

Yes, this dessert is ideal for making a day ahead. I just keep it chilled until ready to serve and dust with powdered sugar at the last minute.

Can I make this recipe without a cake ring?

I’ve made it without a cake ring by simply layering it in a square dish. It’s slightly less neat but just as tasty and easier for casual gatherings.

Conclusion

Puff Pastry Strawberry Cheesecake is one of those desserts that feels fancy without the stress. I love how it brings together crisp pastry and fluffy strawberry cheesecake in every bite. It’s a crowd-pleaser that never fails to impress—and it’s as fun to make as it is to eat. Whether for a summer get-together or a cozy night in, this dessert always hits the spot.

Print