I just made Blueberry Cheesecake Puff Pastry and it’s a ridiculous stack of flaky layers with glossy blueberries and creamy tang that forces you to keep scrolling.

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I’m obsessed with the way flaky layers explode into buttery crumbs and the tangy cream cheese sings against bright blueberries. I don’t fuss, this feels like one of those Quick And Easy Pastries I actually make on a weeknight and brag about the next day.

Blueberry Cheesecake Puff Pastry? Yes please.

I love that it looks like I tried harder than I did. Bright fruit, pillowy cream cheese, that golden puffed top.

But the best part is the first bite: juice, cream, crunch, all at once. It’s loud, messy, and impossible to resist.

I never share my favorite bits ever again.

Ingredients

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Puff pastry: flaky, buttery shell that gives crunchy layers you’ll happily tear into.
Cream cheese: creamy, tangy richness; makes the filling lush and slightly indulgent.
Granulated sugar: sweetens the filling and balances the tang without being cloying.
Vanilla extract: warm background note that makes the whole thing taste a bit homier.
Lemon zest: bright little pops of citrus that cut through the richness.
Lemon juice: adds real tartness and keeps things fresh, not too sweet.
Blueberries: juicy bursts of fruity goodness, fresh or frozen, pockets of color.
Sugar for berries: draws out juices and makes the berries glossy and syrupy.
Basically cornstarch: thickens berry juices so the filling doesn’t get soggy.
Unsalted butter: small bit of silk and richness that melts into the filling.
Egg wash: gives a golden shine and slightly crisp exterior on the pastry.
Pinch of salt: wakes up flavors and makes sweet things taste more balanced.
Plus powdered sugar: optional pretty dusting that adds delicate sweetness and bakery vibes.

Ingredient Quantities

2 sheets store bought puff pastry, thawed

8 oz cream cheese, softend

1/4 cup granulated sugar

1 tsp vanilla extract

1 tsp lemon zest

1 tbsp lemon juice

1 1/2 cups blueberries fresh or frozen

2 tbsp granulated sugar for berries

1 tsp cornstarch

1 tbsp unsalted butter

1 large egg, beaten for egg wash

pinch of salt

powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl beat 8 oz softened cream cheese with 1/4 cup granulated sugar, 1 tsp vanilla extract, 1 tsp lemon zest, 1 tbsp lemon juice and a pinch of salt until smooth; set aside in fridge so it firms up a bit.

3. If using frozen blueberries thaw them and drain excess liquid; toss 1 1/2 cups blueberries with 2 tbsp granulated sugar and 1 tsp cornstarch so they are evenly coated.

4. In a small saucepan melt 1 tbsp unsalted butter over medium heat, add the sugared blueberries and cook just until they release juice and the cornstarch thickens the sauce, about 3 to 5 minutes; remove from heat and cool slightly.

5. On a lightly floured surface unfold each of the 2 thawed puff pastry sheets and gently roll to smooth seams, then cut each sheet into 4 equal squares for a total of 8 pastries.

6. Place squares on the prepared baking sheet; using a paring knife score a smaller square inside each puff square about 1/2 inch from the edge being careful not to cut through — this helps form a raised border. (If you prefer, prick the center lightly with a fork to prevent over puffing)

7. Spoon about 1 to 2 tablespoons of the cream cheese mixture into the center of each square, spread slightly but keep inside the scored border, then top with 1 to 2 tablespoons of the blueberry mixture.

8. Brush the exposed pastry edges with the beaten egg to give a shiny golden finish, and chill the tray in the fridge for 10 minutes if you want a neater puff.

9. Bake for 15 to 22 minutes until the pastry is puffed and golden and the filling is set; let cool on the sheet for 5 minutes then transfer to a rack.

10. Dust with powdered sugar if desired and serve warm or at room temperature.

Equipment Needed

1. Baking sheet
2. Parchment paper
3. Mixing bowls (one small, one medium)
4. Electric mixer or whisk
5. Measuring cups and spoons
6. Small saucepan
7. Rolling pin and lightly floured surface
8. Paring knife (or fork to prick centers)
9. Pastry brush and cooling rack

FAQ

Q: Can I use frozen blueberries?

A: Yes, you can. Keep them frozen until just before using so they dont turn mushy. Toss frozen berries with the cornstarch and the 2 tbsp sugar while still frozen, that helps thicken juices as they bake.

Q: Do I have to prebake the puff pastry?

A: No need to prebake. Fill the pastry and bake everything together on a parchment lined sheet. Just dock the edges a little so steam can escape and the center sets nice.

Q: How do I stop the cream cheese from leaking out?

A: Work with cold but softened cream cheese so it spreads easily. Make a slightly raised edge of pastry around the filling and press seams well. Chill the assembled tarts 10 minutes before baking if your kitchen is warm.

Q: Can I make these ahead of time?

A: You can assemble and refrigerate them up to 24 hours, covered. Bake from cold, add a couple extra minutes to the bake time. For longer storage, freeze unbaked on a tray, then transfer to a bag; bake from frozen, add about 5 to 8 minutes.

Q: Why did my bottom get soggy?

A: Sogginess usually comes from too much berry juice or an oven that runs cool. Toss berries with cornstarch and sugar to reduce juices, and bake on the middle rack on a preheated oven so the bottom browns quickly. Using a baking stone or a preheated sheet helps too.

Q: Can I swap the filling or make it less sweet?

A: Sure. Reduce the sugar in the cream cheese by a tablespoon or two if you want it less sweet. Swap blueberries for raspberries or sliced peaches, but adjust sugar and cornstarch depending on how juicy the fruit is.

Blueberry Cream Cheese Puff Pastry Recipe Substitutions and Variations

Cream cheese: Use 8 oz ricotta (drained) or mascarpone for a lighter, slightly grainy filling; or 8 oz Neufchâtel for less fat. If you need dairy free, try 8 oz vegan cream cheese, but it may be a bit sweeter.
Blueberries: Swap with raspberries or chopped strawberries (same volume). If using frozen, dont thaw fully or the pastry can get soggy. For a mixed fruit twist, use 1 cup blueberries + 1 cup chopped peaches.
Puff pastry sheets: Use 1 sheet of shortcrust pastry rolled thinner for a more cookie like base, or make quick laminations with store bought croissant dough for extra flakiness. If you only have pie dough, bake a bit longer at a lower temp to avoid burning.
Lemon zest/juice: Substitute with 1 tsp orange zest plus 1 tbsp orange juice for a sweeter citrus note, or 1 tsp white vinegar plus 1 tsp sugar if you need acidity but no fresh citrus.

Pro Tips

1. Chill the cream cheese and the assembled squares before baking. If the filling is cold the pastry will puff up more around it and you get nicer edges, plus less spillover. Don’t skip the fridge for at least 10 minutes, even if youre impatient.

2. If using frozen blueberries squeeze out as much extra liquid as you can after thawing, then toss them with the sugar and cornstarch right before you cook. Too much water makes the pastry soggy and the cornstarch works way better when it starts out dry.

3. Roll the puff pastry lightly, not like youre making pie crust, just enough to seal seams and make it even. Overworking it makes it tough and under-working it makes uneven layers, so find that middle ground. Use flour sparingly or it wont puff.

4. Keep an eye on oven hotspots by rotating the baking sheet halfway through. Oven temps vary a lot so dont rely on the clock alone, look for golden edges and puffed centers. If the edges brown too fast, tent loosely with foil.

5. For extra flavor and a glossy finish, stir a tiny pinch of salt into the blueberry mix and brush the fruit with a little warmed apricot jam or simple syrup right after baking. It makes them taste brighter and looks way more professional, even if you rushed.

Blueberry Cream Cheese Puff Pastry Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just made Blueberry Cheesecake Puff Pastry and it's a ridiculous stack of flaky layers with glossy blueberries and creamy tang that forces you to keep scrolling.

Servings

servings

Calories

524

kcal

Equipment: 1. Baking sheet
2. Parchment paper
3. Mixing bowls (one small, one medium)
4. Electric mixer or whisk
5. Measuring cups and spoons
6. Small saucepan
7. Rolling pin and lightly floured surface
8. Paring knife (or fork to prick centers)
9. Pastry brush and cooling rack

Ingredients

2 sheets store bought puff pastry, thawed
8 oz cream cheese, softend
1/4 cup granulated sugar
1 tsp vanilla extract
1 tsp lemon zest
1 tbsp lemon juice
1 1/2 cups blueberries fresh or frozen
2 tbsp granulated sugar for berries
1 tsp cornstarch
1 tbsp unsalted butter
1 large egg, beaten for egg wash
pinch of salt
powdered sugar for dusting, optional

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl beat 8 oz softened cream cheese with 1/4 cup granulated sugar, 1 tsp vanilla extract, 1 tsp lemon zest, 1 tbsp lemon juice and a pinch of salt until smooth; set aside in fridge so it firms up a bit.
If using frozen blueberries thaw them and drain excess liquid; toss 1 1/2 cups blueberries with 2 tbsp granulated sugar and 1 tsp cornstarch so they are evenly coated.
In a small saucepan melt 1 tbsp unsalted butter over medium heat, add the sugared blueberries and cook just until they release juice and the cornstarch thickens the sauce, about 3 to 5 minutes; remove from heat and cool slightly.
On a lightly floured surface unfold each of the 2 thawed puff pastry sheets and gently roll to smooth seams, then cut each sheet into 4 equal squares for a total of 8 pastries.
Place squares on the prepared baking sheet; using a paring knife score a smaller square inside each puff square about 1/2 inch from the edge being careful not to cut through — this helps form a raised border. (If you prefer, prick the center lightly with a fork to prevent over puffing)
Spoon about 1 to 2 tablespoons of the cream cheese mixture into the center of each square, spread slightly but keep inside the scored border, then top with 1 to 2 tablespoons of the blueberry mixture.
Brush the exposed pastry edges with the beaten egg to give a shiny golden finish, and chill the tray in the fridge for 10 minutes if you want a neater puff.
Bake for 15 to 22 minutes until the pastry is puffed and golden and the filling is set; let cool on the sheet for 5 minutes then transfer to a rack.
Dust with powdered sugar if desired and serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.