Choux pastry, known for its light and airy texture, is a versatile dough used in a variety of delightful desserts. Originating in France, this pastry dough puffs up beautifully when baked, creating hollow shells that can be filled with sweet or savory fillings. Its crisp exterior and tender interior make it a favorite for eclairs, cream puffs, and profiteroles. Cheesecake offers all the creamy, rich goodness of traditional cheesecake without baking. Made with cream cheese, sugar, and whipped cream, this dessert is smooth, decadent, and incredibly easy to prepare. No-bake cheesecake is a dessert lover’s dream with endless flavor possibilities and a luscious texture. 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. Ease of Preparation: While cream puffs may seem intimidating to make, this recipe simplifies the process, making it accessible for home bakers of all skill levels. Versatile: These Cheesecake Cream Puffs can be served as a dessert for a special occasion or as a sweet treat any time of day. 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 a plant-based milk and 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.
Tips for Success
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 both 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.
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.
Creative variations for Cheesecake Cream Puffs:
Chocolate Drizzle: Melt some chocolate and drizzle it over the filled cream puffs for a decadent touch. Berry Topping: Top the filled cream puffs with fresh berries or a berry compote for a burst of fruity flavor. Caramel Sauce: Drizzle caramel sauce over the filled cream puffs for a rich and indulgent treat. Nutty Crunch: Add some chopped nuts, such as toasted almonds or pecans, to the cheesecake filling for added texture and flavor. Citrus Twist: Add some lemon or orange zest to the cheesecake filling for a refreshing citrus flavor. Spiced Filling: Add some cinnamon, nutmeg, or pumpkin spice to the cheesecake filling for a warm and cozy flavor. Mini Size: Make mini cream puffs by piping smaller mounds of choux pastry. These bite-sized treats are perfect for parties and gatherings. Ice Cream Sandwich: Slice the cream puffs in half horizontally and fill them with a scoop of your favorite ice cream for a fun and delicious twist.
Creative ways to serve Cheesecake Cream Puffs:
On a Dessert Platter: Arrange the filled cream puffs on a platter and dust them with powdered sugar for an elegant presentation. With a Drizzle: Drizzle chocolate sauce, caramel sauce, or fruit coulis over the filled cream puffs for added flavor and decoration. In a Tower: Stack the filled cream puffs in a tower shape on a serving platter for a stunning visual display. With Fresh Fruit: Serve the cream puffs with a side of fresh berries or fruit salad for a refreshing contrast. As a Sundae: Serve the cream puffs as part of a dessert sundae, topping them with ice cream, whipped cream, and your favorite toppings. With a Side of Sauce: Serve the cream puffs with a side of warm chocolate sauce, caramel sauce, or berry compote for dipping. In a Dessert Box: Package the cream puffs in a decorative box or container for a beautiful and portable dessert option. As a Cake Topper: Use the filled cream puffs as a decorative topper for a cheesecake or other dessert cake for a unique and eye-catching presentation.
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Frequently asked questions
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