Cheesecake Cream Puffs Recipe
These Cheesecake Cream Puffs are a delightful fusion of light and airy choux pastry filled with a rich and creamy cheesecake filling. Baked until golden and then finished with a dusting of powdered sugar, they offer a perfect balance of textures and flavors in every bite. Whether served as a decadent dessert or a sweet treat for any occasion, these cream puffs are sure to impress!
Combining the flavors of cheesecake with choux pastry to create these Cheesecake Cream Puffs is a stroke of culinary genius. The light and airy choux pastry provides the perfect vessel for the creamy cheesecake filling, creating a harmonious blend of textures and flavors. Each bite is a delightful contrast of crisp pastry and smooth cheesecake, making these cream puffs a truly irresistible treat.
Why is this the best recipe?
- Cream Puffs with a Twist: This recipe combines the light and airy texture of traditional cream puffs with the rich and creamy flavor of cheesecake, offering a unique and delightful treat.
- Balanced Flavor: The sweetness of the powdered sugar dusting complements the slightly tangy and sweet cheesecake filling, creating a well-balanced and satisfying dessert.
- Make-Ahead Option: The cream puffs can be baked in advance and filled with the cheesecake mixture just before serving, making them a convenient option for entertaining.
- Crowd-Pleaser: With their delightful flavor and eye-catching appearance, these Cheesecake Cream Puffs are sure to be a hit with family and friends alike.
Ingredients and substitutes
- Water and Milk: Provide the liquid base for the dough. You can use all water or all milk if preferred. For a dairy-free version, use plant-based milk, dairy-free cream cheese, and whipped topping.
- Unsalted Butter: Adds flavor and helps create a tender crumb.
- All-Purpose Flour: Provides structure and helps the pastry puff up. Gluten-free flour can be used to make the choux pastry gluten-free.
- Eggs: Act as a leavening agent and help the pastry rise.
- Cream Cheese: Gives the filling its creamy texture and tangy flavor. You can use low-fat cream cheese as a substitute.
- Powdered Sugar: Sweetens the filling and helps to stabilize it. Granulated sugar can be used, but powdered sugar blends more easily.
- Vanilla Extract: Adds flavor to the filling. Different flavor extracts, such as almond or lemon, can be used instead of vanilla extract for a different flavor profile.
- Heavy Cream adds richness and helps to lighten the filling. You can substitute whipped topping or whipped coconut cream.
Step-by-step: Cheesecake cream puffs
Choux pastry
- Preheat your oven to 400°F /200°C and line a baking sheet with parchment paper.
- Combine water, milk, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium-high heat. Remove from heat and add flour all at once, stirring quickly until the mixture forms a ball and pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool for a few minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
- Spoon the dough into a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, leaving space between each mound.
- Bake for about 25-30 minutes or until the puffs are golden brown. Remove from the oven and use a toothpick or skewer to poke a small hole in the bottom of each puff to release steam.
- Return the puffs to the oven and bake for an additional 5-10 minutes, or until the bottoms are golden brown and crisp. Remove from the oven and let them cool completely on a wire rack.
Cheesecake filling
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well combined.
Assemble
- Slice the tops off of the cooled cream puffs and fill each puff with the cheesecake filling.
- Replace the tops and dust the cream puffs with powdered sugar before serving.
Troubleshooting
- Flat Pastry: If your choux pastry doesn’t puff up properly, it may be due to undercooking or opening the oven door too early. Make sure to bake the pastry until it is golden brown and crisp.
- Soggy Pastry: If your pastry shells are soggy, it may be due to undercooking or not letting them cool completely before filling. Bake the pastry until it is golden brown and allow it to cool completely before filling.
- Cheesecake Filling Too Runny: If your cheesecake filling is too runny, it may be due to overmixing or not using enough powdered sugar to stabilize the filling. Make sure to mix the filling just until smooth and creamy, and adjust the amount of powdered sugar as needed.
- Cheesecake Filling Too Thick: If your cheesecake filling is too thick, it may be due to using too much powdered sugar or not adding enough liquid. Adjust the amount of powdered sugar and heavy cream to achieve the desired consistency.
- Cream Puffs Collapsing: If your cream puffs collapse after baking, it may be due to underbaking or opening the oven door too early. Make sure to bake the pastry until it is fully set and allow it to cool completely before filling.
- Filling Leaking Out: If your filling is leaking out of the cream puffs, it may be due to overfilling or not sealing the pastry properly. Fill the cream puffs just before serving, and make sure to seal them well.
- Uneven Baking: If your cream puffs are baking unevenly, it may be due to uneven oven temperature or placing the cream puffs too close together on the baking sheet. Make sure to preheat your oven properly and space the cream puffs evenly on the baking sheet.
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Frequently asked questions
How long will the filled cream puffs last?
Filled cream puffs are best eaten within a day or two of filling for the best texture and flavor. Store them in an airtight container in the refrigerator.
Do I need to refrigerate these cream puffs?
Yes, if you fill them with a perishable filling such as pastry cream, whipped cream, ice cream, or cheesecake filling. All of these contain dairy and eggs, which need to be kept chilled at all times.
Can I make the cream puffs ahead of time?
Yes, you can bake the cream puffs ahead of time and store them in an airtight container at room temperature for up to 1 day. Fill them with the cheesecake filling just before serving for the best texture.
What is the best temperature for baking choux pastry?
Most people bake choux pastries at two different temperatures, starting with high heat at first, then lowering it midway. I find this makes the dough expand too much at high heat, causing big cracks on the top, which are not necessarily pleasing. So, I bake my cream puffs at 190 °C/375°F for 20 to 25 minutes. Prick them, and then bake them for five minutes longer.
Can I use store-bought choux pastry shells?
Yes, you can use store-bought choux pastry shells if you’re short on time. Simply fill them with the cheesecake filling and serve.
Can I use a different filling?
Yes, you can experiment with different fillings for your cream puffs. Try using a traditional pastry cream, whipped cream, or flavored custard for a different twist.
Cheesecake Cream Puffs
These Cheesecake Cream Puffs are a delightful fusion of light and airy choux pastry filled with a rich and creamy cheesecake filling. Baked until golden and then finished with powdered sugar, they offer a perfect balance of textures and flavors in every bite. Whether served as a decadent dessert or a sweet treat for any occasion, these cream puffs will surely impress!
Video
Ingredients
- ¼ cup (60 ml) Water
- ¼ cup (60 ml) Milk
- ¼ tsp Salt
- 1 tbsp Sugar
- ¼ cup (55 g) Butter
- ½ cup (60 g) All-purpose flour
- 2 large Eggs
Filling
- 1 cup (8 oz) Cream cheese 38% and above
- ½ cup (120 ml) Whipping cream
- 4 tbsp (30 g) Powdered sugar confectioners or icing sugar
- ½ tsp Vanilla extract
Plus
- Powdered sugar for dusting
Method
Choux pastry
- Preheat your oven to 400°F /200°C and line a baking sheet with parchment paper.
- Combine water, milk, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium-high heat. Remove from heat and add flour all at once, stirring quickly until the mixture forms a ball and pulls away from the sides of the pan.¼ cup Water, ¼ cup Milk, ¼ tsp Salt, 1 tbsp Sugar, ¼ cup Butter, ½ cup All-purpose flour
- Transfer the dough to a mixing bowl and let it cool for a few minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.2 large Eggs
- Spoon the dough into a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, leaving space between each mound.
- Bake for about 25-30 minutes or until the puffs are golden brown. Remove from the oven and use a toothpick or skewer to poke a small hole in the bottom of each puff to release steam.
- Return the puffs to the oven and bake for an additional 5-10 minutes, or until the bottoms are golden brown and crisp. Remove from the oven and let them cool completely on a wire rack.
Cheesecake filling
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.1 cup Cream cheese, 4 tbsp Powdered sugar, ½ tsp Vanilla extract
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well combined.½ cup Whipping cream
Assemble
- Slice the tops off the cooled cream puffs and fill each puff with the cheesecake filling.
- Replace the tops and dust the cream puffs with powdered sugar before serving.Powdered sugar for dusting
Notes
- Prepare Ingredients in Advance: Have all your ingredients measured and ready to go before you start. This will help the process go smoothly.
- Use Fresh Ingredients: Fresh eggs and dairy products will yield the best results in both the choux pastry and cheesecake filling.
- Be Patient with the Choux Pastry: When cooking the choux pastry, make sure to cook it long enough to remove excess moisture. This will help the pastry puff up properly.
- Allow the Pastry to Cool Completely: Make sure the choux pastry shells are completely cooled before filling them with the cheesecake mixture. Warm pastry shells can cause the filling to melt.
- Fill the Cream Puffs Just Before Serving: For the best texture, fill the cream puffs with the cheesecake filling just before serving. This will ensure the pastry stays crisp.
- Store in the Refrigerator: Store any leftover Cheesecake Cream Puffs in the refrigerator to keep the filling fresh. They are best eaten within a day or two of making.
- Experiment with Flavors: Feel free to experiment with different flavors in the choux pastry and cheesecake filling. You can add citrus zest, flavored extracts, or spices to create your own unique twist on this classic dessert.
Equipment you will need
Nutrition
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I made these for a potluck at work. They were easy to make and everyone loved them! I made them bite sized. My coworkers were just popping them into their mouths. For an extra touch I added a dollop of caramel apple pie filling that I had chopped up more finely before topping them off and dusting them with the confectioners sugar.
Sounds delicious, Jill. Thanks for the lovely feedback.