Lemon Berry Cheesecake Puff Pastry
A simple dessert made with baked puff pastry and topped with lemon cheesecake filling and fresh berries.
Servings: 8
Equipment
- baking sheet
- mixing bowl set
- measuring cups and spoons
- spatula set
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees.
- 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.
- Bake for 10 minutes, according to package instructions or until the pastry is golden brown. Let it cool for 15 minutes.
- 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.
- 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.
