Cheesecake Berry Puff Pastry Baskets.

Cheesecake Berry Puff Pastry Baskets

One box of Puff Pastry shells makes six pastries. Make sure you buy the box that says Puff Pastry Shells.

The shells:

Preheat oven to 425 degrees. The oven must be preheated. Remove all wrappings. Break along pre-scored lines to separate pastry shells. Place shells onto an ungreased baking sheet with ‘tops’ up. Place the baking sheet in the middle of the oven rack. Bake 18-20 minutes or until golden brown and puffed. Cool on a wire rack for 5 minutes. Use a knife to remove the ‘tops’ and soft pastry underneath. For chilled fillings cool 5 minutes more.

The Filling:

1 package of cream cheese softened.

6 tablespoons of confectioner’s sugar.

3/4 cup whipped cream

3/4 teaspoon vanilla extract

2 tablespoons raspberry or strawberry preserves.

1 cup fresh or thawed frozen raspberries and blueberries.

Stir cream cheese and sugar in a medium bowl with a fork or whisk until smooth. Fold in whipped cream and vanilla extract. SPOON about 1/4 cup of cream cheese mixture into each pastry shell. Top each with 1 teaspoon of preserves.

Divide berries among pastries. Cover and refrigerate for 1 hour before serving.

This dessert is one of the easiest, less messy I have ever made. It is impressive and delicious. Enjoy. If you have questions just ask away at the comment box. I love interacting.