Easy Cream Cheese Puff Pastry Recipe

A cream cheese puff pastry filled with cream filling topped with two raspberries and one blackberry, served on a small white plate.

Easy Cream Cheese Puff Pastry Recipe

This cream cheese puff pastry recipe is basically mini cheesecakes baked in a flaky pastry with a buttery pecan crumble and cream cheese filling. Top them with fresh fruit for a gorgeous dessert for holidays, brunch, showers, or any special occasion.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Cooling time 1

Total Time 1 40

Servings servings

Calories 721kcal

Author Sherri Hagymas

Ingredients

½ cup all-purpose flour
½ cup pecans chopped
¼ cup light brown sugar
½ teaspoon ground cinnamon
¼ cup butter cold
24 ounces cream cheese softened to room temperature
1 cup granulated sugar
3 large eggs room temperature
2 tablespoons vanilla extract
3 sheets puff pastry thawed but still cold

Instructions

Preheat your oven to 400° F and grease a 12 count muffin tin with cooking spray.
In a small mixing bowl, add the flour, chopped pecans, brown sugar and cinnamon and stir to combine. Add in the cold butter and press it into the flour mixture until crumbly. Set aside.
½ cup all-purpose flour, ½ cup pecans, ¼ cup light brown sugar, ½ teaspoon ground cinnamon, ¼ cup butter
In the medium mixing bowl, add the softened cream cheese and granulated sugar and blend on medium-low speed for 2 minutes until smooth.
24 ounces cream cheese, 1 cup granulated sugar
Add in the vanilla extract and the eggs and mix on low speed until just barely combined. Do not over mix it.
3 large eggs, 2 tablespoons vanilla extract
Unroll each puff pastry on flat surface and cut them into 4 even sized squares each so you have 12 squares. Using a pizza cutter is great for this.
3 sheets puff pastry
Press a square into each cavity of the muffin leaving the corners on the edge of the greased pan.
Scoop 2 tablespoons of the flour and pecan mixture into the bottom of each pastry cup and gently press it down with your fingers
Spoon the cream cheese mixture evenly into each cup over top of the pecan mixture. (fill each cup almost to the top edge.
Bake for 20-25 minutes until the puff is gold brown but not the cheesecake filling being brown. (don’t be alarmed if the pastry puffs up a lot. This is normal.)
Remove from the oven and cool in the pan for 5-10 minutes. Then transfer to wire cooling rack to cool completely. After cooling, place them in the refrigerator to set for at least an hour or overnight is fine as well.
Top with fresh strawberries, blueberry, blackberries etc. if you’d like when ready to serveWhen you are ready to serve.

Notes

Store leftovers in the fridge for up to 5 days.

Freeze in an airtight container (without fresh fruit added) for up to 2 months. Thaw in the fridge then top with fruit.

Variations:

Top them with mini chocolate chips, fruit preserves, coconut flakes or drizzle with a simple vanilla glaze of powdered sugar and milk or heavy cream would be great.

Add a teaspoon of lemon juice or almond extract to the filling for a flavored filling.

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