Easy Strawberry Cheesecake Cups

Name: Easy Strawberry Cheesecake Cups
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Yield: 6
Cuisine: American
Ingredients: 1 piece Puff Pastry (1 roll puff pastry or shortcrust (homemade or store bought)); 5 ¼ oz Cream Cheese (5¼ ounces whole fat cream cheese (softened)); 1 cup Heavy Cream (1 cup cream (whipping, heavy or whole cream, with at least 30% fat content)); ½ cup Icing Sugar (½-¾ cup powdered sugar (sifted) — up to 0.75); ½ tsp Vanilla (½-1 teaspoon vanilla extract — up to 1); 7 pieces Strawberry (7 large strawberries (ripe but firm) divided); ¼ cup Granulated Sugar (¼ cup granulated (fine) sugar); 1 tbsp Lemon Juice (1 tablespoon lemon juice)

Easy Strawberry Cheesecake Cups - Desserts (American)

115 minAmerican

Servings6

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Vegetarian
Pescatarian
Egg Free

Steps

1Pre-heat oven to 375F/190C. Spray or grease and flour one of the muffin tins.
2Cut the puff pastry sheet into 6 equal squares (mine measured 32x25cm). Fit the squares into each section of the muffin tin, gently press down to fit the tin. Top each with a cupcake liner (if the pastry hangs over to much then crimp the edges. Place the second muffin tin on top and press down. Bake for approximately 20-25 minutes, remove the tin and paper liners and bake for another 3-5 minutes if needed. Let cool completely on a wire rack before filling.
3FOR THE FILLING
4In the stand mixer or large bowl add the cream cheese, the cream, powdered sugar and vanilla, beat until thick and creamy.
5Chop 4 large strawberries into medium large chunks. Place in a bowl and toss with the granulated sugar and lemon juice. Let sit 10-15 minutes.
6PUTTING IT TOGETHER
7Divide the chopped strawberries between the baked cups, top with a large dollop of filling, chill for an hour. Before serving top with sliced strawberries from the remaining 3. Enjoy!