Name: Strawberry Cheesecake Puffs
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 1 can refrigerated crescent dough; 8 oz block cream cheese (softened); 4-5 large strawberries; 1 tbsp. fresh lemon juice; 1 tbsp. lemon zest; ¼ cup white sugar (plus 1 tsp); 1 tsp. vanilla extract; Non-stick Cooking Spray

4.75 from 8 votes

Cook Time : 8 mins

Total Time : 23 mins

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Last Updated on June 15, 2022 by Corinne Schmitt

If you want to make a delicious and beautiful dessert then these Strawberry Cheesecake Puffs are perfect. Simple to make with refrigerated crescent dough and fresh strawberries and so very tasty.

WHAT ARE DESSERT PUFFS?

There are many desserts that contain the word “puffs” in the recipe name.

Many puff dessert recipes use puff pastry as an ingredient.

Cream puffs are another common dessert. These are typically filled with different types of cream, cheesecake filling or even fruit and cream.

I have seen recipes for hand pies that are made with a lighter flakier crust. Instead of fruit filling they fill them with sweet cream and call them hand puffs!

It is also possible to make a puff dessert in a baking dish instead of a hand-held dessert. These are nice if you are feeding a crowd.

INGREDIENTS FOR STRAWBERRY CHEESECAKE PUFFS

This recipe is made with refrigerated crescent dough and that is a big time-saver. It is fine if you want to use the reduced-fat crescent dough.

Refrigerated Crescent Dough
Cream Cheese
Strawberries
Lemon Juice
Lemon Zest
Sugar
Vanilla Extract
Non-Stick Cooking Spray

HOW TO MAKE STRAWBERRY CHEESECAKE PUFFS

I love that these easy strawberry cheesecake puffs are made in mini muffin pans. They are bite-sized and perfect for a spring platter.

STEP ONE: PREPARE STRAWBERRIES

Start off by preheating the oven to 350 degrees F.

Wash the strawberries and remove the stems. Chop the strawberries into small pieces and put into a small bowl.

Add 1 teaspoon of sugar to the bowl and stir. Set the bowl aside for now.

STEP TWO: MAKE CHEESECAKE FILLING

In a mixing bowl add the softened cream cheese, remaining 1 cup white sugar, vanilla extract and the fresh lemon juice.

Using a hand mixer or stand mixer, mix the ingredients on medium for about 1 minute.

Add in the lemon zest and the strawberries and mix until combined.

Now add the cheesecake filling to a piping/pastry bag or a zippered baggie and set aside.

STEP THREE: PREPARE DOUGH

Open the crescent dough and unroll it on the counter.

Cut each triangle in half so that you have 16 smaller triangles.

Spray the mini muffin pan with non-stick cooking spray.

Add one piece of dough to each muffin cup. Allow the edges to hang over. You may need to stretch the dough a little bit to make it fit just right.

STEP FOUR: ADD FILLING

Grab the piping bag or baggie full of the cream cheese mixture. If using a baggie, cut the corner tip off.

Fill each muffin cup with the cheesecake cream filling mixture.

Bring the edges of the crescent dough together and pinch them so they are secure.

STEP FIVE: BAKE

Place the muffin pan in the oven and bake for 8 minutes or until the dough starts to turn golden brown.

Remove from oven and allow the puffs to cool completely so the mixture inside can set up.

You will probably have some filling left over. This can be used to decorate the platter or you can add some dollops to the top of each puff. This recipe makes 16 puffs!