Lemon Raspberry Cheesecake Puffs are an easy spring time dessert! Flaky pastry filled with tangy lemon cheesecake filling and fresh raspberries.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 9 puffs
  • Category: Dessert
  • Cuisine: World

Ingredients

  • 1 puff pastry sheet [9x9] (thawed)
  • 12 oz cream cheese (at room temperature)
  • 1 tablespoon granulated white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup + 1 tablespoon lemon curd (I used store bought)
  • 30-35 raspberries
  • powdered sugar (for dusting)
  • Reddi-wip (for garnishing)

Method

  1. Pre heat oven to 400 F degrees. Line a baking sheet with parchment paper and set aside.
  2. Using the paddle attachment of your stand mixer or hand mixer, beat cream cheese till smooth. Scrape down the sides as required.
  3. Add lemon curd, vanilla extract, sugar and mix till well combined. The filling is now ready, set aside.
  4. Unroll thaw puff pastry on a floured surface.
  5. Roll slightly to get a square, cut puff pastry into squares.
  6. Brush with egg wash and bake at 400 F degrees for 10-15 minutes till they puff up.
  7. Remove from oven, let cool and then cut puff pastry squares into 2 halves.
  8. Pipe the lemon cream cheese mixture on top of 1 of the halves of the square.
  9. Top with raspberries. Repeat the same with remaining puff pastry squares.
  10. Place the lemon raspberry cheesecake puff on serving tray. Dust with powdered sugar, place a dollop of Reddi-wip and serve immediately!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.