Lemon and Berry Cheesecake Puffs

Flaky, golden-brown pastries topped with a creamy lemon cheesecake, refreshing lemon curd, and fresh berries! Dusted with powdered sugar and topped with lemon zest, these simple puffs are a perfect sweet and sassy dessert! [This recipe was originally posted April 9, 2018 but was updated on April 13, 2020 with instructional images!]   

It's finally April which means Spring has officially sprung! Apparently Ohio didn't get the message, though, because I am watching it snow as I type this. In northeast Ohio our seasons are more disappointing than the finale of "The Sopranos" so it still feels like the dead of winter over here. This is of no surprise to me since I've lived here my whole life and I know that Spring only lasts for a day and half, but I am still having a tough time coming out of my winter rut!

I decided it was time for some light, bright, Spring-ish foods to help put some pep into my step (even if my steps are still happening in my winter boots...), and with Easter right at the start of April it was a perfect time for a new Spring dish! Plus, we had Easter dinner with Andrew's family and a lemon dish is always craved and appreciated which gave me an opportunity to try out these lemon and berry cheesecake puffs!

LEMON AND BERRY CHEESECAKE PUFFS 

This recipe was a little out of my comfort zone because I have never made any type of cheesecake before (don't judge me, I'm usually too busy making brownies and cookies), and I had no idea what the heck lemon curd is or where to find it. Turns out it's just a jarred spread that can be found with the jams and jellies and it's not nearly as scary or curdy as it sounds.

I've really been digging puff pasty recipes lately so this ingredient was in my comfort zone. I'm all about simplicity in recipes so I love using a frozen puff pastry that bakes up so perfectly flaky and flavorful. Plus, you can make savory appetizers OR sweet desserts out of it so it's incredibly versatile as well! 

so wait, HOW DO I CHOOSE FRESH raspberries and blueberries? 

• How to choose Raspberries:

  • Choose raspberries that are clean and dry, firm, plump and evenly colored.
  • Carefully check containers for any signs of mold, and make sure older fruit is not hiding below fresh fruit.
  • Avoid raspberries that are wilted or bruised.

• How to choose Blueberries:

  • Choose blueberries that are firm, dry, and plump.
  • Choose blueberries with smooth skin that is deep purple in color and almost silvery in appearance.
  • Avoid blueberries that look soft or shriveled or any containers that show signs of juice stains, which may be a sign of bruising.

And HOW DO I STORE berries UNTIL I need them?

• How to store Raspberries:

  • Store raspberries dry as excess moisture will promote spoilage.
  • Store in the refrigerator but avoid storing in the coldest part to prevent frost damage.
  • Keep raspberries stored in their original container or in a breathable container lined with paper towels to collect excess moisture.

• How to store Blueberries:

  • Refrigerate in the original container or in a paper towel lined bowl for up to 10 days.
  • Do not store in the crisper drawer, as you want air circulation to prevent molding.
  • Do not wash before storing. Excess moisture will promote molding.

Tip: You can find more tips on seasonal produce selection and storage, plus tons of recipes from fellow food bloggers in my Monthly Seasonal Produce Guides! 

GREAT! NOW HOW TO DO I use them to make these puffs?

You'll want to thaw out a box of frozen puff pastries (both sheets, as instructed on the box) and begin prep on your cheesecake mixture. For the cheesecake, soften 8 oz of cream cheese. Meanwhile, zest a lemon until you have about ¼ tsp of lemon zest then juice it until you have about ½ Tbsp of juice.

In a medium-sized bowl, combine the cream cheese, lemon zest, lemon juice, ¼ C sugar, and ¼ tsp vanilla. Using a hand or stand mixer, beat until smooth, then add in 1 egg and beat until combined.
Once the puff pastries have thawed, slice them into 12 rectangles (6 per sheet). Place onto a parchment-lined baking sheet and preheat your oven to 375 degrees.Top the pastries evenly with the cheesecake mixture, leaving some space around the edges.In a small bowl, whisk together 1 egg with 1 Tbsp of water and brush along the exposed edges of the pastry. (This step is optional, it will just make the pastries a little more golden brown!)Bake at 375 degrees for 20-25 minutes, or until lightly browned. Allow them to cool completely before continuing to the next step. (You'll notice they will appear very puffy upon first removing from the oven and will then sink as they cool, as shown below.) Once cooled, top the pastries with a 10 oz jar of lemon curd, spreading evenly with a spoon to cover the cheesecake mixture.Top with fresh berries (I used raspberries and strawberries and a 6 oz container of each was the perfect amount!) Dust with powdered sugar and some additional lemon zest, if you would like.Refrigerate until ready to serve. Enjoy! 🙂     Need more lemon?! Your lemon-loving people will be obsessed with this easy lemon blueberry bread!

Lemon and Berry Cheesecake Puffs

• Author: Cuts and Crumbles
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 12 pastries 1x
• Category: Dessert
• Method: Baked
• Cuisine: American

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Description

Flaky, golden-brown pastries topped with a creamy lemon cheesecake, refreshing lemon curd, and fresh berries! Dusted with powdered sugar and topped with lemon zest, these simple puffs are a sweet and sassy dessert!

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Ingredients

Scale 1x2x3x

• 1 box of puff pastries (both sheets thawed as instructed on the package)
• 8 oz cream cheese, softened
• ¼ tsp lemon zest
• ½ Tbsp fresh lemon juice
• ¼ C sugar
• ¼ tsp vanilla
• 2 eggs (1 for cheesecake mixture, 1 for egg wash, if desired)
• 10 oz jar of lemon curd (I used Dickinson's. This can be found in the jam and jellies aisle)
• Berries of choice (I used a 6 oz container of both raspberries and blueberries)
• Powdered sugar
• Extra lemon zest, if desired

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Instructions

1. Set puff pastry out to thaw as instructed on package.
2. In a medium-sized bowl, combine 8 oz of cream cheese, ¼ tsp lemon zest, ½ Tbsp lemon juice, ¼ C sugar, and ¼ tsp vanilla. Using a hand or stand mixer, beat until smooth, then add in 1 egg and beat until combined.
3. Once the puff pastries have thawed, slice them into 12 rectangles (6 per sheet). Place onto a parchment-lined baking sheet and preheat your oven to 375 degrees.
4. Top the pastries evenly with the cheesecake mixture, leaving some space around the edges.
5. In a small bowl, whisk together 1 egg with 1 Tbsp of water and brush along the exposed edges of the pastry. (This step is optional, it will just make the pastries a little more golden brown!)
6. Bake at 375 degrees for 20-25 minutes, or until lightly browned. Allow them to cool completely before continuing to the next step.
7. Once cooled, top the pastries with the lemon curd, spreading evenly with a spoon to cover the cheesecake mixture.
8. Top with fresh berries
9. Dust with powdered sugar and some additional lemon zest, if you would like.
10. Refrigerate until ready to serve.
11. Enjoy! 🙂

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Notes

See post notes for step by step image instructions!

Keywords: Easter dessert, summer dessert, kid-friendly baking, lemon dessert, make-ahead

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**Recipe from Shawn at I Wash You Dry

What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂