Strawberry cheesecake Danish hearts are the perfect recipe to make for valentines. This recipe features a buttery heart shaped puff pastry, topped with custardy cream cheese and fresh strawberries.
Info and tips for strawberry cheesecake Danish hearts
For ease I like to buy frozen pre-made puff pastry from the grocery store. You can usually find this in the frozen section with the pie shell and other pre-made pastry’s. It will come in a frozen sheet, make sure to let it completely thaw before unfolding. Then roll it out a little bit to make it thinner and smoother. You can absolutely make your own if you desire.
Use a large heart shaped cookie cutter to cut out the shape. Then use a slightly smaller heart cookie cutter to lightly score the inside. You can also do this with a knife. Scoring the pastry will help the edges puff up.
Make sure the cream cheese is at room temp before making the cream cheese custard. It will be able to mix much smoother this way. I like to add the custard to a Ziploc bag and pipe it onto the heart pastries. I top mine with strawberries but you can use any fresh fruit you’d like!
Equipment
I use this Sage Green KitchenAid mixer for the cream cheese custard. I use my mixer often for many different things, definitely worth the investment.
I use these Stainless Steel Baking Sheets to bake the puff pastries.
This Heart Shaped Cookie Cutter Set comes with many different sizes of hearts.
Ingredients for Strawberry Cheesecake Danish Hearts
- 1 sheet puff pastry
- 1 block cream cheese (250g)
- 1/3 cup white sugar
- 1 egg
- tsp vanilla
- egg wash (1 whole egg)
- 1/2 cup chopped strawberries
- powdered sugar for topping
Instructions
- Prior to starting make sure puff pastry is dethawed and cream cheese is room temp.
- Preheat oven to 350 degrees Fahrenheit.
- Make the cream cheese custard by mixing cream cheese, white sugar, 1 egg, and vanilla together in a stand mixer or hand mixer until smooth. Place custard into a Ziploc bag.
- Unfold the puff pastry and lightly roll it out a few times.
- Cut out as many heart shapes as you can fit with your cookie cutter (you can roll out the scraps if desired to make more heart pastries).
- Place hearts onto a parchment lined cookie sheet. Score the heart pastries with a slightly smaller heart cookie cutter or a knife.
- Pipe the cream cheese custard onto the heart pastry. Stay inside the line you just scored.
- Place fresh chopped strawberries on top of the custard.
- Brush edges with egg wash and sprinkle a little more white sugar on top of each pastry.
- Bake for 22-24 minutes in the oven until golden brown.
- Sprinkle with powdered sugar, serve warm and enjoy!
See below for a video tutorial!
Check out my Strawberry Cheesecake Cookies or my Best Snickerdoodle Thumbprint Cookies for more fun desserts!
Strawberry cheesecake Danish hearts feature a buttery heart shaped puff pastry, topped with custardy cream cheese and fresh strawberries. Prior to starting make sure puff pastry is dethawed and cream cheese is room temp. Preheat oven to 350 degrees Fahrenheit. Make the cream cheese custard by mixing cream cheese, white sugar, 1 egg, and vanilla together in a stand mixer or hand mixer until smooth. Place custard into a Ziploc bag. Unfold the puff pastry and lightly roll it out a few times. Cut out as many heart shapes as you can fit with your cookie cutter (you can roll out the scraps if desired to make more heart pastries). Place hearts onto a parchment lined cookie sheet. Score the heart pastries with a slightly smaller heart cookie cutter or a knife. Pipe the cream cheese custard onto the heart pastry. Stay inside the line you just scored. Place fresh chopped strawberries on top of the custard. Brush edges with egg wash and sprinkle a little more white sugar on top of each pastry. Bake for 22-24 minutes in the oven until golden brown. Sprinkle with powdered sugar, serve warm and enjoy! Store in the fridge for up to 2-3 daysStrawberry Cheesecake Danish Hearts
(2 votes, average: 5.00 out of 5)
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