Easy and Pretty Puff Pastry Cheesecake Cups
Puff pastry cheesecake cups are a pretty handheld dessert perfect for the holidays, Mother’s Day, or any special occasion like bridal and baby showers. Decadent, mascarpone cheesecake sits inside fluffy puff pastry cups for a pretty treat everyone will love!
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Being the mom to a little girl is so fun.
We used to spend many of our afternoons having “cuppee” parties.
You know instead of tea parties because Mommy is moderately obsessed with coffee.
We sit at her tiny little table and she drinks her chocolate milk out of her little plastic cups, and I bring down cookies or treats.
These days, she even dresses up for our tea parties, wearing a pink Easter bonnet and all of her plastic beads.
I love it. It is EXACTLY how I pictured having a daughter would be.
So I figured why not celebrate it and make a special treat to go with our parties?
These mini cheesecake cups are the perfect special treats for tea parties, holiday parties, baby and bridal showers, really any occasion you want to feel a bit extra.
Ingredients and Kitchen Supplies
You only need a handful of ingredients for these cute mini cheesecake cups.
To make them you’ll need:
- Puff pastry– I love using Pepperidge Farm Puff Pastry dough to make edible holders for handheld desserts and appetizers.
- Mascarpone cheese– This is a rich Italian cream cheese that you can find in the specialty case in the grocery store. Can’t find it? Sub full fat cream cheese.
- Heavy cream– Don’t substitute a lower fat dairy for this.
- Powdered sugar– You absolutely must use powdered sugar and not granulated to keep the texture nice and smooth.
- Vanilla extract– Real and not imitation since it is the main flavor in the filling.
- Garnish– Optional but topping these with strawberries or raspberries or even mint leaves would be super pretty.
Kitchen supplies you’ll need:
How to Make Puff Pastry Cheesecake Cups
1. Make the puff pastry cups.
Thaw the Puff Pastry Sheets on the counter until the dough is pliable and easy to work with.
When the dough is thawed, cut it into strips along the fold lines.
Fold each strip into thirds to make squares.
Cut along the fold lines to make the squares.
You should wind up with 18 squares in the package.
To make the cups, gently squeeze the two parallel sides of the square to pinch the opposite sides towards the middle.
Repeat on the other side.
Place each square into a mini muffin tin. Leave every other space in the muffin tin empty to account for the dough rising.
Bake at 400 degrees for 9-11 minutes or until the pastry is golden brown.
2. Make the cheesecake filling.
While the dough is cooling, put the mascarpone cheese, powdered sugar, whipping cream, and vanilla extract into a mixing bowl and whip it all together until fluffy peaks form, about 3 minutes.
3. Fill the baked and cooled puff pastry cups.
Spoon the filling into a pastry bag.
If any of the centers of the puff pastry cups have puffed up too much, press down lightly with a spoon to deflate them.
Pipe the cheesecake filling into the center of each pastry cup. F
inish by topping with more powdered sugar.
Garnish with a sliced strawberry or raspberries if desired.
Storing Leftovers
Store leftover no bake cheesecake cups in puff pastry in a single layer in an airtight container in the fridge for 2 to 3 days.
FAQs
Does puff pastry puff up?
Yes! It is called puff pastry for a reason! It will get puffy and flaky when you bake it. To deal with that and make room for the cheesecake filling, just deflate the center by pressing down on it with a spoon.
Do I need to bake the cheesecake cups?
Nope! Just bake the puff pastry as directed. The filling is a creamy no bake cheesecake.
Is mascarpone better for cheesecake?
It’s totally your call but mascarpone is richer, sweeter, and less tangy/sour than cream cheese. Because it has less of the tang, the result cheesecake is richer, sweeter, and more mellow.
Tips and Tricks
- Make sure the puff pastry cups are totally cooled before you fill them with the cheesecake. If they are still warm, the filling may melt.
- Don’t have a piping bag? Spoon the filling into a large ziplocking bag instead and snip the corner off the bag. This will work as a piping bag.
- To make the pretty piped texture, use a star tip.
- Let the mascarpone come up to room temperature before you mix it with the cream and sugar so it incorporates more easily.
- Try drizzling some strawberry topping for cheesecake over some of the cups. Delicious!
Other Cheesecake Recipes
Looking for other cheesecake recipes? Try these:
- No Bake Italian style cheesecake
- Italian Limoncello Cheesecake (with Ricotta and Mascarpone)
- Healthy lemon berry cheesecake bars
- Italian style pumpkin cheesecake
- No Bake Chocolate Cheesecake with Oreo Crust
- No Bake Pumpkin Cheesecake
- Raspberry Cheesecake Popsicles
- No Bake Italian Cheesecake
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Ingredients
- 1 package of Pepperidge Farm® Puff Pastry
- 8 ounces of marscapone cheese room temperature
- 3/4 cup of powdered sugar plus more for dusting
- 1/2 cup of whipping cream
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 400.
- Thaw the Puff Pastry Sheets on the counter until pliable and easy to work with. When the dough is thawed, cut it into strips along the fold lines. Fold each strip into thirds to make squares. Cut along the fold lines to make the squares. You should wind up with 18 squares in the package.
- To make the cups, gently squeeze the two parallel sides of the square to pinch the opposite sides towards the middle. Repeat on the other side. Place each square into a mini muffin tin. Leave every other space in the muffin tin empty to account for the dough rising.
- Bake at 400 degrees for 9-11 minutes or until the pastry is golden brown.
- Remove from oven and let cool.
- While the dough is cooling, put the cheese, powdered sugar, whipping cream, and vanilla extract into the bowl of a stand mixer. Whip together until fluffy peaks form, about 3 minutes. Spoon into a pastry bag.
- If any of the centers have puffed up too much, press down lightly with a spoon. Pipe the cheesecake filling into the center of each pastry cup. Finish by topping with more powdered sugar. Garnish with a sliced strawberry or raspberries if desired.
Not only do these look delicious, but they are so pretty too. I know what I’m bringing next time I need to provide a dessert.
Thank you!
Using puff pastry is so much fun. Love how you placed these in the muffin tins. Will be making this fun treat.
These are so cute! What a neat idea for a bite-sized treat. They look easy to make, too, so will have to give them a try. 🙂
Cheesecake in all its forms is one of my favorite desserts ever. Your recipe looks terrific.
Thank you!
Oh my goodness these look absolutely delicious!! And they don’t look too difficult to make either. Definitely need to give these a try 🙂
Alicia xx
http://www.golivexplore.com
Super easy!
These are absolutely amazing! I love puff pastry, I usually make sausage rolls from it. I need to make these, my partner would love them!
I think a mom-daughter tea party is a fabulous idea 🙂 And these puff pastry cheesecake cups are precious! And ridiculously easy to make! Hope you and your daughter have a lovely time!
I could eat a whole plate full of these right now! Great idea.
YUM! I might be drooling.
Drool away!
They sound delicious and look so elegant!
So easy though!
Yum these look good!
Thank yoU!
They look like little puffs of heaven! Absolutely fantastic idea!
Thank you! I love your description!
WOW those look so good! It is early morning here and I want one with my coffee right now!
Lol my daughter calls these “muppins” (muffins) so that makes them totally acceptable at breakfast time!
I love this! So adorable – Tea Party! I can’t wait to have kids one day + these puffs look delish. Just printed the recipe!
http://thebbar.org/
Thank you! Enjoy!
Oh my gosh I could see myself eating all of these- they look so good!
Thank you!
These look AMAZING. My family would love them!!
These look great! I love all the photos you took too, makes me so hungry!
Thank you!
These look amazing! I will have to try them!
Thank you!
These look so yummy AND they’re pretty! Making for sure.
Thank you!
Those look so good, they remind me of a cream puff but better
Yes! Like a cheesecake cream puff!
Oh my! Puff Pastry and cheese cake filling, I’m in heaven! Two of my favorites combined. I can’t wait to try this, it would make a lovely Easter dessert option. Thanks for sharing!
Thank you!
We were just talking in my family about making cream filled donuts with maple topping but I think this might be easier than what I was going to do. So I could fill the inside with the cream filling and then dip the little “petals” into the maple glaze.
I want them now!
Ohhh that sounds really yummy too!
my mouth is watering! I love puff pastries but truth be told, I always thought they were too hard to make. Thanks for this recipe! I cannot wait to try!
These are so easy- not difficult at all!
Ooh this looks SO good! I need to make these stat!
Thank you!
These look and sound absolutely scrumptious! Your daughter sounds adorable and honestly getting dressed up and having little tea parties is something I’m looking forward to too. Here’s to hoping my future daughter is as much of a girly-girl as yours is 🙂
Having a girly girl daughter is definitely fun- it can be a wild ride though. She has very definite opinion on what to wear, accessories, and the color pink.
I absolutely love these!! Your photography is really gorgeous. I’ll have to add them to my recipe index 🙂
Thank you!
These are adorable and they look delicious! I have to admit that I’m a little intimidated to make cheesecake (haven’t tried in years!!), so this is an especially fab recipe for me to have on my hands to get that great flavor!
This cheesecake is virtually impossible to mess up. The no bake thing makes it so easy.
Those look so good, and I love the simple and easy to make type of desserts.
Me too.
Ummm this looks delicious!!! And they are so cute!!
Thank you!
mhmm looks & sounds delicious! I’m pinning for later! Thanks for sharing 🙂
Thank you!
These cheesecake cups are so genius! I would love to serve these for a potluck brunch since they’re small and easy to eat standing up. Love them!
Thank you!