If you are looking for an easy Valentine's Day treat, these puff pastry hearts filled with no-bake cheesecake filling are perfect.
They are a no-fuss, three-ingredient dessert that is delicious and super easy to make.
Ingredients
- Frozen puff pastry: This does all the heavy lifting in this dessert. I love the Trader Joe's, all-butter puff pastry (could be a seasonal item).
- No-bake cheesecake filling: The Philadelphia no-bake cheesecake filling has the perfect flavor and consistency. You can also make your cheesecake filling from my recipe.
- Berries: Fill the pastries with your favorite berries, I used blueberries and raspberries.
- Mint: as an optional garnish but I love the pop of color and freshness that it adds to this dessert.
- Powder sugar: Optional
Instructions
Thaw your puff pastry for about 15-20 minutes. You want it cold but thawed so it does break.
You have to work quickly with this puff pastry, because of the butter, it softens fast and it is hard to work with it if it's too warm.
Cut the heart shapes with a cookie cutter. Use a paring knife to outline an inner heart without cutting through the puff pastry.
Place on a baking sheet lined with parchment paper and use a fork to pierce the heart outline a couple of times.
Bake the puff pastry until golden brown. Allow them to cool down.
Press the outlined heart down to create a small well.
Use a pastry sleeve to fill the center of the hearts, top with the berries and mint.
Tools you need
For these puff pastries you will need a heart-shaped cookie cutter but you could also make these into simple squares and fill them with the cheesecake and berries.
You will need a pairing knife to make the heart outline inside the heart shape if using the cookie cutter, this will separate the puff pastry outline and make it easier to create a well inside for the filling.
Storage instructions
These are best enjoyed fresh so I do not recommend making them ahead of time.
You could cut the puff pastry in advance and store in the fridge separating each piece with parchment paper and putting them in an airtight container with a lid.
If making the cheesecake filling from scratch, you can make the filling up to 1 day in advance and store in airtight container in the fridge.
Once baked, the puff pastry can last a few hours at room temperature before putting in the filling.
Once they are filled with the cheesecake and berries is best to consume them as soon as possible.
Puff Pastry with Cheesecake Filling
Equipment
- 1 heart shaped cookie cutter
- 1 paring knife
- 1 Pastry bag or ziplock bag
Ingredients
- 1 lb Puff pastry (thawed) one 18 ounce box. I used Trader Joe's brand
- 1 24 ounce tub No-bake Cheesecake filling You will have plenty of leftovers.
- 1 pint blueberries
- 1 pint raspberries
- mint garnish, optional
- 1 tablespoon powdered sugar garnish, optional
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Unroll the thawed puff pastry and cut heart shapes with a cookie cutter. From 2 sheets of pastry you will get about 9 hearts.1 lb Puff pastry (thawed)
- Use a paring knife to score a smaller heart outline inside your puff pastry cutout. Do not cut all the way through the dough.
- Bake at 400F for 15 minutes or until golden brown.
- Remove from the oven and allow them to cool down for about 5 minutes.
- Create a well by either lifting out the inner heart cutout or lightly pressing it down to make room for the cheesecake filling and berries.
- Using a pastry bag, pipe the cream cheese filling inside the well.
- Garnish with the berries, mint and powdered sugar.
- Serve and enjoy immediately.
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