Puff pastry cheesecake cups are a pretty handheld dessert perfect for the holidays, Mother’s Day, or any special occasion like bridal and baby showers. Decadent, mascarpone cheesecake sits inside fluffy puff pastry cups for a pretty treat everyone will love!
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Being the mom to a little girl is so fun.
We used to spend many of our afternoons having “cuppee” parties.
You know instead of tea parties because Mommy is moderately obsessed with coffee.
We sit at her tiny little table and she drinks her chocolate milk out of her little plastic cups, and I bring down cookies or treats.
These days, she even dresses up for our tea parties, wearing a pink Easter bonnet and all of her plastic beads.
I love it. It is EXACTLY how I pictured having a daughter would be.
So I figured why not celebrate it and make a special treat to go with our parties?
These mini cheesecake cups are the perfect special treats for tea parties, holiday parties, baby and bridal showers, really any occasion you want to feel a bit extra.
Ingredients and Kitchen Supplies
You only need a handful of ingredients for these cute mini cheesecake cups.
To make them you’ll need:
- Puff pastry– I love using Pepperidge Farm Puff Pastry dough to make edible holders for handheld desserts and appetizers.
- Mascarpone cheese– This is a rich Italian cream cheese that you can find in the specialty case in the grocery store. Can’t find it? Sub full fat cream cheese.
- Heavy cream– Don’t substitute a lower fat dairy for this.
- Powdered sugar– You absolutely must use powdered sugar and not granulated to keep the texture nice and smooth.
- Vanilla extract– Real and not imitation since it is the main flavor in the filling.
- Garnish– Optional but topping these with strawberries or raspberries or even mint leaves would be super pretty.
Kitchen supplies you’ll need:
How to Make Puff Pastry Cheesecake Cups
1. Make the puff pastry cups.
Thaw the Puff Pastry Sheets on the counter until the dough is pliable and easy to work with.
When the dough is thawed, cut it into strips along the fold lines.
Fold each strip into thirds to make squares.
Cut along the fold lines to make the squares.
You should wind up with 18 squares in the package.
To make the cups, gently squeeze the two parallel sides of the square to pinch the opposite sides towards the middle.
Repeat on the other side.
Place each square into a mini muffin tin. Leave every other space in the muffin tin empty to account for the dough rising.
Bake at 400 degrees for 9-11 minutes or until the pastry is golden brown.
2. Make the cheesecake filling.
While the dough is cooling, put the mascarpone cheese, powdered sugar, whipping cream, and vanilla extract into a mixing bowl and whip it all together until fluffy peaks form, about 3 minutes.
3. Fill the baked and cooled puff pastry cups.
Spoon the filling into a pastry bag.
If any of the centers of the puff pastry cups have puffed up too much, press down lightly with a spoon to deflate them.
Pipe the cheesecake filling into the center of each pastry cup. F
inish by topping with more powdered sugar.
Garnish with a sliced strawberry or raspberries if desired.
Store leftover no bake cheesecake cups in puff pastry in a single layer in an airtight container in the fridge for 2 to 3 days.
Does puff pastry puff up?
Yes! It is called puff pastry for a reason! It will get puffy and flaky when you bake it. To deal with that and make room for the cheesecake filling, just deflate the center by pressing down on it with a spoon.
Do I need to bake the cheesecake cups?
Nope! Just bake the puff pastry as directed. The filling is a creamy no bake cheesecake.
Is mascarpone better for cheesecake?
It’s totally your call but mascarpone is richer, sweeter, and less tangy/sour than cream cheese. Because it has less of the tang, the result cheesecake is richer, sweeter, and more mellow.
Tips and Tricks
- Make sure the puff pastry cups are totally cooled before you fill them with the cheesecake. If they are still warm, the filling may melt.
- Don’t have a piping bag? Spoon the filling into a large ziplocking bag instead and snip the corner off the bag. This will work as a piping bag.
- To make the pretty piped texture, use a star tip.
- Let the mascarpone come up to room temperature before you mix it with the cream and sugar so it incorporates more easily.
- Try drizzling some strawberry topping for cheesecake over some of the cups. Delicious!
Other Cheesecake Recipes
Looking for other cheesecake recipes? Try these:
- No Bake Italian style cheesecake
- Italian Limoncello Cheesecake (with Ricotta and Mascarpone)
- Healthy lemon berry cheesecake bars
- Italian style pumpkin cheesecake
- No Bake Chocolate Cheesecake with Oreo Crust
- No Bake Pumpkin Cheesecake
- Raspberry Cheesecake Popsicles
- No Bake Italian Cheesecake
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- 1 package of Pepperidge Farm® Puff Pastry
- 8 ounces of marscapone cheese, room temperature
- 3/4 cup of powdered sugar, plus more for dusting
- 1/2 cup of whipping cream
- 1 teaspoon of vanilla extract
- Preheat the oven to 400.
- Thaw the Puff Pastry Sheets on the counter until pliable and easy to work with. When the dough is thawed, cut it into strips along the fold lines. Fold each strip into thirds to make squares. Cut along the fold lines to make the squares. You should wind up with 18 squares in the package.
- To make the cups, gently squeeze the two parallel sides of the square to pinch the opposite sides towards the middle. Repeat on the other side. Place each square into a mini muffin tin. Leave every other space in the muffin tin empty to account for the dough rising.
- Bake at 400 degrees for 9-11 minutes or until the pastry is golden brown.
- Remove from oven and let cool.
- While the dough is cooling, put the cheese, powdered sugar, whipping cream, and vanilla extract into the bowl of a stand mixer. Whip together until fluffy peaks form, about 3 minutes. Spoon into a pastry bag.
- If any of the centers have puffed up too much, press down lightly with a spoon. Pipe the cheesecake filling into the center of each pastry cup. Finish by topping with more powdered sugar. Garnish with a sliced strawberry or raspberries if desired.
see post for notes
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g