These quick-and-super-easy Holiday Cheesecake Bites are both impressive and delicious!
I am so excited to share this recipe with you today. I am a HUGE fan of cheesecake. HUGE. So huge that I begged my husband to have cheesecake-only for our wedding “cake” 18 1/2 years ago. I backed off on that idea and opted for Spice Cake instead, but I’ve regretted that decision ever since! Cheesecake is the best thing ever!! Who’s with me on that one?
How to make Holiday Cheesecake Bites:
This dessert couldn’t be any easier to make. Just pop into the oven for 20 minutes, then fill with a very easy-to-make no-bake cheesecake filling. Top with POM arils and mint and that’s it!
These are the cups to look for at the store. They’re made by Pepperidge Farm®, and you’ll find them in the frozen section near the pastries- like pie crust. These are mini dessert bites. If you’d prefer to make a more individual, larger-sized fancy dessert then pick up the Puff Pastry SHELLS instead.
After they come out the oven, you just use the rounded end of a wooden spoon to poke down the middles.
Whip up the cheesecake filling and then scrape it into a baggie. Snip the end and squeeze the filling into each Puff Pastry Cup.
Just like that.
Time for the garnish: top with a few pomegranate arils (seeds). You can buy them in little packages at places like Trader Joe’s, Whole Foods or other specialty markets. I’ve even seen that at my regular neighborhood market. Or you can open your own pomegranate and remove the arils yourself!
To complete the holiday look, finish with a small mint leaf. They’re perfectly safe to eat.
And there they are- all festive and pretty and Christmassy and stuff. Easy, right? I think they’re a pretty impressive dessert for the holidays, and they will look gorgeous on a platter.
If you prefer to make a larger-sized dessert for a dinner party, buy the Puff Pastry Shells instead (there are 6 in a package). When they come out of the oven, use a fork to gently remove the centers, then fill with the cheesecake filling and garnish. Enjoy!
Holiday Cheesecake Bites
Ingredients
- One 9.5-ounce box Pepperidge Farm Puff Pastry Cups (24 count)
- 4 ounces cream cheese, at room temperature
- 2 tablespoons granulated white sugar
- ½ teaspoon vanilla extract
- ½ cup heavy whipping cream
- pomegranate arils
- 24 small fresh mint leaves
Instructions
- Bake the Puff Pastry Cups according to package directions. Use the rounded end of a wooden spoon to poke down the hole in the middle of each pastry immediately after baking. Let cool. TIP: Bake the cups up to 24 hours ahead.
- In a medium bowl, use an electric mixer to whip the cream cheese. Then mix in the sugar and vanilla. Add the whipping cream and mix until thick. Transfer the mixture to a plastic baggie. Snip off the corner of the baggie and squeeze the filling into each of the Puff Pastry Cups. Garnish with POM arils and a mint leaf. Keep refrigerated until ready to serve. TIP: Assemble the desserts up to several hours ahead of serving time. They'll keep just fine in the refrigerator.
Notes
- *If you prefer, you can make these in larger- one serving- dessert form. Use a box of Pepperidge Farm Puff Pastry Shells (6-count) instead.
- *This recipe can be easily doubled- just double all of the ingredients listed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I think these would be great with chocolate ganache topped with whipped cream and a raspberry! Yum!
Cheese cake puffs. Oh! you are such a bad girl. Just what I need… Gotta run out through the blistering cold of a Vermont winter and to the supermarket and get the puff pastry and the cheese cake ingredients.
I am salivating as I type.
Linda
Huge fan of cheesecake here!! These little bites are super adorable!
Such a nifty appe-teaser idea for the holidays Lori! Love it!!
So festive, Lori! I love working with puff pastry – so versatile. And I don’t know why I’m drawn to that wooden spoon pic. The hollowing out. Maybe to make room for all that gorgeous filling 🙂
I’ve made Pepperidge Farm Puff Pastry Cups with bacon and pimento cheese… planning to make them with a chocolate mint mousse next! They are an outstanding base for cute, dainty appetizers. Love your idea with the cheesecake filling!
These look like little bites of heaven! Yum!
I would fill my cups with goat cheese and pistachios and then top with a pomegranate balsamic reduction and pomegranate arils. Nutty, creamy, sweet and sour!
These are so cute! I love the idea of using the pre made pastry cups! These look super easy and fancy. Plus anything with cheesecake is always a winner…especially when paired with buttery, flaky dough!
Those little puffs would be so good with some chopped up, sautéed mushrooms!