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Lemon Raspberry Cheesecake Puffs
Lemon Raspberry Cheesecake Puffs are an easy spring time dessert! Flaky pastry filled with tangy lemon cheesecake filling and fresh raspberries.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Dessert
Cuisine:
World
Servings:
9
puffs
Author:
Manali Singh
Ingredients
1
puff pastry sheet [9x9]
thawed
12
oz
cream cheese
at room temperature
1
tablespoon
granulated white sugar
1
teaspoon
vanilla extract
1/2
cup
+ 1 tablespoon lemon curd
I used store bought
30-35
raspberries
powdered sugar
for dusting
Reddi-wip
for garnishing
Instructions
Pre heat oven to 400 F degrees. Line a baking sheet with parchment paper and set aside.
Using the paddle attachment of your stand mixer or hand mixer, beat cream cheese till smooth. Scrape down the sides as required.
Add lemon curd, vanilla extract, sugar and mix till well combined. The filling is now ready, set aside.
Unroll thaw puff pastry on a floured surface.
Roll slightly to get a square, cut puff pastry into squares.
Brush with egg wash and bake at 400 F degrees for 10-15 minutes till they puff up.
Remove from oven, let cool and then cut puff pastry squares into 2 halves.
Pipe the lemon cream cheese mixture on top of 1 of the halves of the square.
Top with raspberries. Repeat the same with remaining puff pastry squares.
Place the lemon raspberry cheesecake puff on serving tray. Dust with powdered sugar, place a dollop of Reddi-wip and serve immediately!
Nutrition
Calories:
331
kcal
|
Carbohydrates:
24
g
|
Protein:
5
g
|
Fat:
25
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
42
mg
|
Sodium:
227
mg
|
Potassium:
80
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
510
IU
|
Vitamin C:
2
mg
|
Calcium:
41
mg
|
Iron:
1
mg