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Puff Pastry Strawberry Cheesecake

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This Puff Pastry Strawberry Cheesecake combines crisp, buttery pastry with creamy strawberry cheesecake filling for a show-stopping chilled dessert. Elegant yet easy to make, this no-bake cheesecake is layered with fresh strawberries and perfect for any special occasion.

Ingredients

  • 1 sheet puff pastry (9 oz / 250g), thawed
  • 1 ½ cups fresh or frozen strawberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp gelatin powder
  • 2 tbsp cold water
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 cup whipping cream, cold
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 400°F (200°C). Roll out the puff pastry and bake on a parchment-lined baking sheet for 15–18 minutes, or until golden and crisp. Allow to cool completely.
  2. In a small saucepan, combine strawberries, sugar, and lemon juice. Simmer for about 10 minutes, mashing slightly to break down the fruit. Let cool.
  3. In a small bowl, mix gelatin with cold water and let bloom for 5–10 minutes. Gently heat until fully dissolved, then stir into the cooled strawberry sauce.
  4. In a large bowl, beat cream cheese with powdered sugar until smooth. Mix in the cooled strawberry sauce. Separately, whip the cream to stiff peaks and fold into the cream cheese mixture.
  5. Cut a square from the baked puff pastry and place it in a square cake ring or lined baking dish. Spread the cheesecake filling over the pastry base. Crumble the remaining puff pastry over the top.
  6. Refrigerate for 4–6 hours or overnight until set. Dust with powdered sugar before serving.

Notes

  • Swap strawberries for raspberries, cherries, or store-bought jam—adjust sugar as needed.
  • For an easier option, layer in a trifle or glass dish.
  • Gelatin helps the filling set—don’t skip for best results.
  • Best served chilled; leftovers keep up to 3 days in the fridge.

Nutrition

Find it online: https://recipesbyliza.com/puff-pastry-strawberry-cheesecake/