Lemon Berry Cheesecake Puff Pastry Baked Puff Pastry topped with Lemon Cheesecake Filling and Fresh Berries. An easy, beautiful, festive summer dessert.

Lemon Berry Cheesecake Puff Pastry

A simple dessert made with baked puff pastry and topped with lemon cheesecake filling and fresh berries.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Author Melissa Stadler, Modern Honey


  • 1 Puff Pastry Sheet such as Pepperidge Farms
  • 1 8-ounce pkg. Cream Cheese, softened
  • 1 1/2 cups Heavy Cream
  • 1 1/2 cups Powdered Sugar
  • 1-2 teaspoons Lemon Juice depending on preference
  • 1 teaspoon Lemon Zest
  • Berries of Choice:
  • 1 lb. Strawberries sliced
  • 1 5-6-ounce pkg. Blueberries
  • 1 6-ounce pkg. Raspberries
  • 1 6-ounce pkg. Blackberries


  1. Preheat oven to 400 degrees.
  2. Unfold the pastry sheet on the countertop. Roll the pastry sheet into a 12-inch square. Prick the puff pastry thoroughly with a fork. Place onto a baking sheet.
  3. Bake for 10 minutes, according to package instructions or until the pastry is golden brown. Let it cool for 15 minutes.
  4. In a mixing bowl, add cream cheese and whip for 2 minutes. Scrape down the sides with a spatula and whip for 2 minutes longer. Add heavy cream and whip for 4 minutes or until soft peaks form. Add powdered sugar, lemon juice, and lemon zest. Place in refrigerator to chill for at least 15 minutes.
  5. Spread lemon cheesecake filling over cooled puff pastry crust. Top with fresh berries. Eat right away so the puff pastry stays crisp. If not serving right away, chill in the refrigerator.