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.
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