Lemon Blueberry Cheesecake Puff Pastry

Lemon Blueberry Cheesecake Puff Pastry

A simple and pretty patriotic dessert.


• 1 puff pastry sheet
• 1 8 ounce package cream cheese, softened
• 1 1/2 cups heavy cream
• 1 1/2 cups powdered sugar
• 1 - 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• Strawberries
• Blueberries
• Raspberries
• Blackberries


Preheat oven to 400 degrees. Unfold pastry sheet and prick with a fork. Bake on baking sheet for 10 minutes and let cool.

In mixing bowl, whip the cream cheese for 2 minutes. Scrape sides and whip 2 more minutes. Add cream and whip 4 minutes. Add powdered sugar, lemon juice, and lemon zest. Chill in fridge for 15 minutes.

Spread filling over cooked pastry and top with fresh berries. Eat right away or store in the fridge.

Recipe from Modern Honey.  Use any fruit you like.  You could even bake both pastries that come in the package and have enough cheesecake mixture for two.  this will not keep so plan to eat all in one sitting!