I put together a Blueberry Cheesecake Puff Pastry that layers flaky pastry with a tangy cream cheese filling and jewel-like blueberries, and the simple technique I use to keep the berries glossy is surprisingly clever.

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I love the way flaky puff pastry flirts with a tangy cream cheese center and bright fresh blueberries, it feels fancy but really it’s not. My Blueberry Cheesecake Puff Pastry is the sort of thing I pull out when friends drop by unannounced, they always assume I spent hours.

It’s part of my Quick And Easy Pastries list because it looks dramatic but is forgiving, and the burst of blueberry against the smooth cream cheese keeps me coming back. Make it for breakfast or a showy dessert, you might hide the fact it was almost accidental.

Ingredients

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Flaky puff pastry gives buttery crunch, mostly carbs and fat, very indulgent, not exactly healthy
Cream cheese brings creamy tang, adds protein and fat, rich and slightly savory
Fresh blueberries add sweetness and tartness, antioxidants and fibre a healthier touch
Powdered sugar sweetens the filling mostly simple carbs, melts into cream for smoothness
Lemon zest gives bright citrus lift, adds vitamin C and subtle sour pop
Egg wash helps golden glossy top, adds a little protein and binding power
Cornstarch thickens blueberry juices, prevents sogginess, tiny carbs but useful for texture

Ingredient Quantities

1 sheet frozen puff pastry, thawed (about 8 to 9 inches)

8 oz (225 g) cream cheese, softened

1/4 cup (30 g) powdered sugar

1 tsp vanilla extract

zest of 1 lemon (about 1 tsp lemon zest)

1 large egg, beaten (plus 1 tbsp milk for egg wash)

1 cup (140 g) fresh blueberries, plus extra for topping

2 tbsp granulated sugar

1 tsp cornstarch

1 tsp lemon juice

pinch of salt

1 tbsp unsalted butter, optional for glaze

1 tbsp turbinado or coarse sugar, optional for sprinkling

How to Make this

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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment. Keep the thawed puff pastry cold until ready so it stays flaky, if it feels too soft pop it in the fridge for 10 minutes.

2. Make the blueberry filling: in a small saucepan combine 1 cup fresh blueberries, 2 tbsp granulated sugar, 1 tsp cornstarch, 1 tsp lemon juice and a pinch of salt. Cook over medium heat, stirring, until it bubbles and thickens, about 3 to 5 minutes; smash a few berries with the back of a spoon. Remove from heat and stir in 1 tbsp unsalted butter if using for extra shine, then cool a bit.

3. Make the cream cheese filling: beat 8 oz softened cream cheese with 1/4 cup powdered sugar, 1 tsp vanilla extract, and the zest of 1 lemon until smooth and creamy. Taste and add a tiny pinch more salt if needed.

4. Prep the pastry: on a lightly floured surface unroll the puff pastry (about 8 to 9 inches) and cut into 4 equal squares (or 2 larger rectangles if you prefer). Transfer to the prepared sheet. Lightly score a 1/2 inch border around each square without cutting through, and prick the centers a few times with a fork so the middle doesn’t puff too much.

5. Assemble: spoon a couple tablespoons of the cream cheese mixture into the center of each square, leaving the border clear. Top each with 2 to 3 tbsp of the blueberry compote, leaving some compote aside if you want to glaze later. Save a few fresh blueberries for garnish.

6. Egg wash and finish: beat the large egg with 1 tbsp milk and brush the pastry borders lightly with this egg wash. Sprinkle turbinado or coarse sugar on the edges if you want a crunchy top.

7. Bake: bake on the middle rack for 18 to 22 minutes, until the pastry is puffed and deep golden brown. Rotate the pan halfway to get even coloring.

8. Glaze and cool: remove from oven, immediately brush the blueberry centers or tops with the reserved compote or a tiny bit of the melted butter glaze (melt 1 tbsp butter and brush). Scatter extra fresh blueberries on top if you like. Let cool on a rack for about 10 minutes so the cream cheese sets a bit.

9. Serve and store: serve warm or at room temp. Leftovers keep covered in the fridge for 2 to 3 days; reheat in a 350°F oven for 5 to 8 minutes to crisp the pastry back up.

10. Tips: keep everything cold for flakiest layers, dont overload the centers or the filling will leak, and if your compote gets too thick thin it with a splash of water or lemon juice.

Equipment Needed

1. Oven (preheat to 400°F)
2. Rimmed baking sheet
3. Parchment paper
4. Small saucepan (for the blueberry compote)
5. Mixing bowls (one small for cream cheese, one medium for misc)
6. Hand mixer or whisk (to beat the cream cheese)
7. Rolling pin plus a sharp knife or pizza cutter (to cut the pastry)
8. Pastry brush (for egg wash and glaze)
9. Cooling rack

FAQ

Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can, just thaw them and drain off extra juice, then pat dry. Toss with the 1 tsp cornstarch and 1 tbsp sugar so they dont make the pastry soggy, and you may need an extra 2-4 minutes baking time.

Q: How do I stop the puff pastry from getting soggy on the bottom?
A: A few tricks work well: brush the inner border with beaten egg to seal it, toss the berries with cornstarch to soak up juices, bake on a preheated baking sheet so the bottom gets instant heat, and dont overfill the center.

Q: Can I make these ahead or freeze them?
A: Yes, you can assemble and freeze on a sheet pan until solid, then transfer to a bag and bake from frozen adding about 5-8 minutes. Or bake now, store in fridge 2 days and reheat 8-10 minutes at 350 F to refresh.

Q: Any good substitutes for the cream cheese?
A: Mascarpone gives a richer, silkier filling. You can also use well-drained ricotta for a lighter texture, or a dairy free cream cheese if needed, though flavor and firmness will change a bit.

Q: How do I get a shiny blueberry glaze?
A: Simmer a few extra berries with 1 tsp lemon juice and 1 tsp cornstarch and a tablespoon of water until thickened, then brush over the warm berries. Or melt 1 tbsp butter with a little sugar and spoon over for a quick shine.

Q: Can I make mini tarts instead of one 8 or 9 inch tart?
A: Absolutely, cut the puff pastry into 8 to 12 squares or circles, scale filling down and bake 12-18 minutes until golden. Keep an eye cause smaller ones bake faster.

Blueberry Cream Cheese Puff Pastry Recipe Substitutions and Variations

Cream cheese 8 oz: swap for mascarpone 1:1, it gives same richness and a bit sweeter. If you only have ricotta, blitz it in a food processor with 2 tbsp cream or milk till smooth, it wont be as tangy but still nice.
Powdered sugar 1/4 cup: use granulated sugar that you pulse in a blender or spice grinder into a fine powder, same volume. Or use 3 tbsp honey or maple syrup but expect a softer filling so chill it well before dolloping.
Fresh blueberries 1 cup: frozen blueberries work fine, thaw and pat dry then toss with the cornstarch while still slightly cold to cut bleeding. Or use raspberries or chopped strawberries 1 cup for a different flavor.
Frozen puff pastry sheet: swap with crescent roll dough stretched to fit, or layer 6 to 8 phyllo sheets brushing butter between for extra flake. Whatever you use keep the dough cold and watch the bake time.

Pro Tips

1) Chill the assembled squares for 10 to 15 minutes before baking. Cold pastry holds its layers better so you get taller, flakier edges and less filling leakage, trust me it makes a big difference.

2) Bake on a preheated heavy sheet or pizza stone so the bottoms crisp fast. If you just use a cold pan the center can stay soggy, or sprinkle a little fine cornmeal under each tart for extra crunch.

3) Make the compote a bit thicker than you think you need and let it cool before spooning on. Berries release liquid as they cool, so if it seems a touch too thick dont worry, but if it looks thin spoon it into a sieve and drain off excess syrup.

4) Be light with the egg wash and watch the edges near the end of baking. Wipe any wash that drips into the filling, and if the rim is getting too dark late in bake, tent loosely with foil for the last few minutes.

Blueberry Cream Cheese Puff Pastry Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

699

kcal

Equipment: 1. Oven (preheat to 400°F)
2. Rimmed baking sheet
3. Parchment paper
4. Small saucepan (for the blueberry compote)
5. Mixing bowls (one small for cream cheese, one medium for misc)
6. Hand mixer or whisk (to beat the cream cheese)
7. Rolling pin plus a sharp knife or pizza cutter (to cut the pastry)
8. Pastry brush (for egg wash and glaze)
9. Cooling rack

Ingredients

1 sheet frozen puff pastry, thawed (about 8 to 9 inches)
8 oz (225 g) cream cheese, softened
1/4 cup (30 g) powdered sugar
1 tsp vanilla extract
zest of 1 lemon (about 1 tsp lemon zest)
1 large egg, beaten (plus 1 tbsp milk for egg wash)
1 cup (140 g) fresh blueberries, plus extra for topping
2 tbsp granulated sugar
1 tsp cornstarch
1 tsp lemon juice
pinch of salt
1 tbsp unsalted butter, optional for glaze
1 tbsp turbinado or coarse sugar, optional for sprinkling

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment. Keep the thawed puff pastry cold until ready so it stays flaky, if it feels too soft pop it in the fridge for 10 minutes.
Make the blueberry filling: in a small saucepan combine 1 cup fresh blueberries, 2 tbsp granulated sugar, 1 tsp cornstarch, 1 tsp lemon juice and a pinch of salt. Cook over medium heat, stirring, until it bubbles and thickens, about 3 to 5 minutes; smash a few berries with the back of a spoon. Remove from heat and stir in 1 tbsp unsalted butter if using for extra shine, then cool a bit.
Make the cream cheese filling: beat 8 oz softened cream cheese with 1/4 cup powdered sugar, 1 tsp vanilla extract, and the zest of 1 lemon until smooth and creamy. Taste and add a tiny pinch more salt if needed.
Prep the pastry: on a lightly floured surface unroll the puff pastry (about 8 to 9 inches) and cut into 4 equal squares (or 2 larger rectangles if you prefer). Transfer to the prepared sheet. Lightly score a 1/2 inch border around each square without cutting through, and prick the centers a few times with a fork so the middle doesn't puff too much.
Assemble: spoon a couple tablespoons of the cream cheese mixture into the center of each square, leaving the border clear. Top each with 2 to 3 tbsp of the blueberry compote, leaving some compote aside if you want to glaze later. Save a few fresh blueberries for garnish.
Egg wash and finish: beat the large egg with 1 tbsp milk and brush the pastry borders lightly with this egg wash. Sprinkle turbinado or coarse sugar on the edges if you want a crunchy top.
Bake: bake on the middle rack for 18 to 22 minutes, until the pastry is puffed and deep golden brown. Rotate the pan halfway to get even coloring.
Glaze and cool: remove from oven, immediately brush the blueberry centers or tops with the reserved compote or a tiny bit of the melted butter glaze (melt 1 tbsp butter and brush). Scatter extra fresh blueberries on top if you like. Let cool on a rack for about 10 minutes so the cream cheese sets a bit.
Serve and store: serve warm or at room temp. Leftovers keep covered in the fridge for 2 to 3 days; reheat in a 350°F oven for 5 to 8 minutes to crisp the pastry back up.
Tips: keep everything cold for flakiest layers, dont overload the centers or the filling will leak, and if your compote gets too thick thin it with a splash of water or lemon juice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.