Tag: cream cheese

Peaches and Cream Cheese Strudel

Peaches and Cream Cheese Strudel

Peaches and cream cheese strudel is made up of peaches and sweetened cream cheese, wrapped up in puff pastry. Easy and so delicious! Why You’ll Love this Strudel Easy. This recipe is so easy to make. It’s as simple as unwrapping the puff pastry, adding 

Easter Egg Cream Cheese Danishes

Easter Egg Cream Cheese Danishes

These delicious Easter egg cream cheese danishes are perfect for Easter breakfast. Sweet cream cheese with berries on puff pastry cut into cute Easter eggs. Best of all the recipe is easy to make and look gorgeous! Why You’ll Love Them Easy. This recipe comes 

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

These pumpkin swirl cheesecake bars are easy to make and have the perfect soft and creamy cheesecake texture. Pumpkin and vanilla cheesecake swirled together atop a graham cracker crust. It tastes like pumpkin pie in cheesecake form! This recipe definitely should be on your fall baking list.

Cheesecake are one of my favourite desserts! So of course I had to make some cheesecakes for fall themed baking! What I love about cheesecake bars is they’re easier to make than a traditional large round cheesecake. There is no need for a water bath and no risk of developing large cracks.

How to Make These Cheesecake Bars

Preheat oven to 325 F and line a square 8×8 baking pan with parchment paper. Make sure the paper slightly overhangs on the sides. This will allow you to easily remove the cheesecake from the pan.

Making The Crust

In a medium sized bowl mix the graham cracker crumbs, brown sugar, and melted butter together until well combined. The mixture will have the texture of wet sand.

Add the crumb mixture into your lined baking pan and using your hands or bottom of a measuring cup press and smooth the crumbs together evenly over the bottom of the pan. Bake crust in the oven for 9 minutes. After remove and let cool to room temperature.

MAKING THE CHEESECAKE BATTER

Using your stand mixer or hand held mixing beat cream cheese in a large bowl until smooth, this takes about 3 minutes. Add in the sugar, salt, heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed. Add in the two eggs and mix just till combined on a low speed.

Scoop out 1 cup worth of the vanilla cheesecake batter and set aside.

To the large bowl add in the pumpkin puree and pumpkin spice and mix on a low speed until combined.

cheesecake batter and crust

Assembling The Cheesecake Bars

Add half the pumpkin cheesecake batter over top of the graham cracker curst. Spreading it evenly. Spoon dollops of the vanilla cheesecake on top. Then add on the remaining pumpkin cheesecake on top. Lastly, add more spoonfuls of the vanilla cheesecake on top.

pumpkin cheesecake batter with dollops of vanilla cheesecake batter

Next, take a butter knife and gently trace lines horizontally and then vertically. This will give your cheesecake the swirled marble effect.

pumpkin and vanilla cheesecake batter swirled together

Bake cheesecake for 40-45 minutes or until edges are stiff and the middle is just a little jiggly. Remove pan from the oven and let fully cool to room temperature.

Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 4 hours or over night.

pumpkin swirl cheesecake bars, bite shot

Serving The Cheesecake Bars

To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.

STORING THE CHEESECAKE

Cheesecake should be stored in the fridge. The cheesecake will stay good up to three days after baking.

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Pumpkin Swirl Cheesecake Bars!

If you make this cheesecake bars you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Pumpkin Swirl Cheesecake Bars

Jessie M
These pumpkin swirl cheesecake bars are easy to make and have the perfect soft cheesecake texture. Pumpkin and vanilla cheesecake swirled together atop a graham cracker crust.
Prep Time 20 mins
Cook Time 40 mins
Chill Time 4 hrs
Course dessert
Cuisine American
Servings 9 bars

Ingredients
  

Crust

  • 1/4 C salted butter melted
  • 1 & 1/4 C graham cracker crumbs
  • 2 tbsp brown sugar

Cheesecake Batter

  • 16 oz full fat cream cheese at room temperature
  • 3/4 C white sugar
  • 2 large eggs at room temperature
  • 1/4 C heavy cream at room temperature
  • 1 tsp vanilla extract
  • 1 C pumpkin puree
  • 1 & 1/2 tsp pumpkin pie spice

Instructions
 

  • Set oven to 325 F and line a square 8×8 baking pan with parchment paper. Make sure the paper slightly overhangs on the sides. This will allow you to easily remove the cheesecake from the pan.

Crust

  • In a medium sized bowl mix the graham cracker crumbs, brown sugar, and melted butter together until well combined. The mixture will have the texture of wet sand.
    2 tbsp brown sugar, 1 & 1/4 C graham cracker crumbs
  • Add the crumb mixture into your lined baking pan and using your hands or bottom of a measuring cup press and smooth the crumbs together evenly over the bottom of the pan.
  • Bake crust in the oven for 9 minutes. After remove and let cool to room temperature.

Cheesecake Batter

  • Using your stand mixer or hand held mixing beat cream cheese in a large bowl until smooth, this takes about 3 minutes.
    16 oz full fat cream cheese
  • Add in the sugar, heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed.
    3/4 C white sugar, 1/4 C heavy cream, 1 tsp vanilla extract
  • Add in the two eggs and mix just till combined on a low speed.
    2 large eggs
  • Scoop out 1 cup worth of the vanilla cheesecake batter and set aside.
  • To the large bowl add in the pumpkin puree and pumpkin spice and mix on a low speed until combined.
    1 C pumpkin puree, 1 & 1/2 tsp pumpkin pie spice

Assembling the Cheesecake

  • Add half the pumpkin cheesecake batter over top of the graham cracker curst. Spreading it evenly.
  • Spoon dollops of the vanilla cheesecake on top. Then add on the remaining pumpkin cheesecake on top. Lastly, add more spoonfuls of the vanilla cheesecake on top. (See pictures above)
  • Next, take a butter knife and gently trace lines horizontally and then vertically. This will give your cheesecake the swirled marble effect.
  • Before going in the oven lightly tap the pan on the counter a few times. This will release any air bubbles that are trapped.
  • Bake cheesecake for 40-45 minutes or until edges are stiff and the middle is just a little jiggly.
  • Remove pan from the oven and let fully cool to room temperature.
  • Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 4 hours or over night.
  • To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.
  • Enjoy!

Notes

Cheesecake should be stored in the fridge. The cheesecake will stay good up to three days after baking.
 
Keyword cheesecake, cheesecake bars, fall pumpkin baking recipes, how to make pumpkin cheesecake, pumpkin, pumpkin cheesecake, pumpkin swirl cheesecake bars, swirl cheesecake
Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting

The best carrot cake cupcakes with cream cheese frosting. Moist and flavourful carrot cake made in cupcake form. Easy to make and so delicious. I don’t know about you but I love carrot cake! If you’re not a fan maybe you just haven’t tried the 

Carrot Cake Cookies

Carrot Cake Cookies

These carrot cake cookies have the taste and texture of carrot cake. Soft, fluffy, and topped with cream cheese frosting! If you love carrot cake these cookies are perfect for you! They’re easier to make than a traditional carrot cake, take less time to bake, 

Strawberry and Cream Cheese Strudel

Strawberry and Cream Cheese Strudel

This strawberry and cream cheese strudel is made up of homemade strawberry sauce and sweetened cream cheese, wrapped up in puff pastry. It’s easy to make, delicious, and perfect for a sweet breakfast!

I love eating sweet treats for breakfast and this strudel goes perfectly with a cup of coffee. This recipe does have a few steps but overall it is a easy to make! The strudel was a hit with my two young children as well. I hope you try it and that it becomes a favourite breakfast in your household too!

strawberry and cream cheese strudel

How to Make This Strawberry and Cream Cheese Strudel

Thawing the Puff Pastry

I always buy pre-made puff pastry. You’ll find puff pastry in the frozen section of the grocery store. I like to get the pre-rolled kind (it’s just easier). Before making this danish read the thawing instructions on the puff pastry. I like to let mine thaw in the fridge over night or you can usually thaw it on the counter for 2 hours. They usually come in a two sheet pack and you will only need one sheet for this recipe.

Strawberry Sauce

Wash, haul, and chop two cups worth of strawberries. In a small pot add the strawberries, water, white sugar, and cornstarch. Stir until cornstarch is dissolved.

Bring to a simmer over medium heat. Once simmering cook for an additional 5 minutes. Be sure to stir constantly so the sauce does not burn. Once cooked, remove from the heat and let cool to room temperature before adding it to the strudel.

homemade strawberry sauce

Assembling the Strudel

Preheat your oven to 400 F and line a large baking sheet with parchment paper.

In a large bowl mix cream cheese, powdered sugar, and vanilla together until light and fluffy. Set aside.

Unfold the thawed puff pastry and lay it on the lined baking tray. Fold it in thirds so you have a clean indication of where the middle section is.

Add the cream cheese mixture into the centre section of the puff pastry. Using a spatula evenly spread the mixture to cover the entire centre area. Leave a small amount of space at the bottom and top edges so you have room to fold.

puff pastry with cream cheese

Add the strawberry sauce on top of the cream cheese.

Cut 1/2 inch diagonal strips up each side of the dough. Remove the two strips at the top and two at the bottom to create a fold.

homemade strawberry sauce on cream cheese and puff pastry

Important Note: There are many different sizes of puff pastry out there. If you find that it’s looking too full and not going to close up leave out a few tablespoons of both the filling and the strawberry sauce.

Fold the top and bottom edge of the dough in towards the pastry. Fold slats of dough up over filling alternating sides to get a braided pattern. 

how to make a strawberry and cream cheese puff pastry  braided

Egg Wash

Make the egg wash by beating the egg and cold water together in a small bowl. Use a basting brush to apply the egg wash all over the folded danish.

Sprinkle coarse sugar on top of the pastry.

Baking

Bake for 30 minutes or until the pastry is golden brown. Remove from the oven and let sit on the pan until it cools slightly before enjoying.

This recipe is best enjoyed right after baking.

strawberry and cream cheese strudel. Homemade recipe.

Bake it for brunch or bake them as a special breakfast for the ones you love, either way I’m sure you’ll love with this Strawberry and Cream Cheese Strudel!

If you make this strudel you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

strawberry and cream cheese braided strudel

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Strawberry and Cream Cheese Strudel

Jessie M
Strawberry and Cream Cheese Strudel is made up of homemade strawberry sauce and sweetened cream cheese, wrapped up in puff pastry. Easy and so delicious!
5 from 6 votes
Prep Time 30 mins
Cook Time 30 mins
Course Breakfast, dessert, Snack
Cuisine American, Canadian, German
Servings 1 strudel

Equipment

  • baking sheet
  • small pot
  • bowl

Ingredients
  

  • 1 sheet store bought puff pastry thawed to package directions

Strawberry Sauce

  • 2 C chopped strawberries
  • 1/4 C white sugar
  • 3 tbsp water
  • 1 tbsp cornstarch

Cream Cheese Filling

  • 8 oz cream cheese room temperature
  • 1/2 C powdered sugar
  • 1 tsp vanilla extract

Egg Wash

  • 1 large egg
  • 1 tsp cold water

Topping

  • coarse sugar

Instructions
 

Thawing the Puff Pastry

  • Thaw the puff pastry sheet as per packages directions. Some say thaw on the counter for 2 hours or you can leave it to thaw in the fridge over night.
    1 sheet store bought puff pastry

Strawberry Sauce

  • Wash, haul, and chop two cups worth of strawberries.
    2 C chopped strawberries
  • In a small pot add the strawberries, water, white sugar, and cornstarch. Stir until cornstarch is dissolved.
    2 C chopped strawberries, 1/4 C white sugar, 3 tbsp water, 1 tbsp cornstarch
  • Bring to a simmer over medium heat. Once simmering cook for an additional 5 minutes, stirring constantly.
  • Remove from the heat and let cool to room temperature before adding it to the strudel.

Cream Cheese Filling

  • In a large bowl mix cream cheese, powdered sugar, and vanilla together until light and fluffy. Set aside.
    8 oz cream cheese, 1/2 C powdered sugar, 1 tsp vanilla extract

Assembling the Strudel

  • Preheat oven to 400 F and line a large baking sheet with parchment paper.
  • Unfold the thawed puff pastry and lay it on the lined baking tray. Fold it in thirds so you have a clean indication of where the middle section is.
  • Add the cream cheese mixture into the centre section of the puff pastry. Using a spatula evenly spread the mixture to cover the entire centre area. Leave a small amount of space at the bottom and top edges so you have room to fold.
  • Add the strawberry sauce on top of the cream cheese.

Important Note: There are many different sizes of puff pastry out there. If you find that it's looking too full and not going to close up leave out a few tablespoons of both the filling and the strawberry sauce.

  • Cut 1/2 inch diagonal strips up each side of the dough. Remove the two strips at the top and two at the bottom to create a fold. (see pictures above)
  • Fold the top and bottom edge of the dough in towards the pastry. Fold slats of dough up over filling alternating sides to get a braided pattern.  (See pictures above)

Egg Wash

  • Make the egg wash by beating the egg and cold water together in a small bowl. Use a basting brush to apply the egg wash all over the folded danish.
    1 large egg, 1 tsp cold water
  • Sprinkle coarse sugar on top of the pastry.
    coarse sugar

Baking

  • Bake for 30 minutes or until the pastry is golden brown. Remove from the oven and let sit on the pan until it cools slightly before enjoying.

Notes

Best served warm right after baking.
 
 
Keyword Cream cheese, danish, easy strudel recipe, homemade strudel recipe, puff pastry, strawberries, strawberry, strawberry and cream cheese strudel, strudel

Chocolate Cream Cheese Danish

Chocolate Cream Cheese Danish

This chocolate cream cheese danish is easy to make, rich, and delicious. Puff pastry loaded with sweetened cream cheese and chocolate filling. I love using puff pastry! It’s easy to use and makes for stunning breakfasts that are so simple to create. I don’t know 

Carrot Cake Loaf with Cream Cheese Frosting

Carrot Cake Loaf with Cream Cheese Frosting

The best carrot cake loaf with cream cheese frosting. Moist and flavourful carrot cake made in a loaf pan and topped with cream cheese frosting. What’s not to love! I’ve always loved carrot cake and you’ll be surprised to learn how easy it is to 

Strawberry Cream Cheese Heart Danishes

Strawberry Cream Cheese Heart Danishes

These delicious strawberry cream cheese heart danishes are perfect for Valentines Day breakfast or any breakfast you want to make special. Best of all the recipe is easy to make and look gorgeous! Sweet cream cheese with strawberries on puff pastry cut into cute hearts.

Strawberry Cream Cheese Heart Danishes

How to Make These Heart Shaped Danishes

Thaw the Puff Pastry

The first step is to thaw the puff pastry. I always use store bought puff pastry but if you like to make your own you’re welcome to! If using store bought puff pastry you will find it in the freezer section of the grocery store. Be sure to read to thawing instructions the day before you want to bake these danishes. Some say to thaw over night in the fridge and other say to thaw on the counter for 2 hours. So make sure you have your puff pastry thawed when you’re ready to bake.

Cream Cheese Filling

Preheat your oven to 400 F and line a large baking pan with parchment paper. The next step is to make the cream cheese filling. In a medium sized bowl mix cream cheese, sugar, and vanilla together until light and fluffy. I like to add in a few drops of pink food colouring. Set aside. At this point I also like to wash and dice up my strawberries.

cream cheese filling

Cutting the Heart Danishes

Unfold the thawed puff pastry. Using a 3 inch heart cookie cutter cut out 7 hearts and place them on the baking sheet 1 inch apart.

cutting the heart danishes

Using a sharp knife or smaller heart shaped cookie cutter score a border about 1/4 inch from the edge (see picture above). Be careful not to cut all the way through, you just want to create a shallow cut.

Assembling the Danish

Spoon about 1/2 tbsp of the cream cheese mixture on to each heart and spread it inside the border.

Then divide the diced strawberries evenly amongst the danishes by sprinkling them on top of the cream cheese. Try to keep inside the outlined border.

Egg Wash

In a small bowl mix egg and cold water together to create an egg wash. Using your finger or a small baking brush apply the egg wash on the outside border.

Bake for 15-17 minutes or until edges are starting to turn a golden brown. Cool on the pan for 5 minutes before enjoying these danishes warm.

Strawberry Cream Cheese Heart Danishes

Storing the Danishes

These danishes are best eaten the day the are made and do not keep well.

Where Do you Buy Puff Pastry Dough?

You’ll find puff pastry dough in the freezer section of the grocery store, usually beside the pre-made pie crusts. You want to make sure it’s puff pastry and not phyllo pastry (which if thinner and has a lower fat content).

Can I Double the Recipe?

Yes you can! Store bought puff pastry dough usually comes with two sheets. If you want to you can double the recipe. Just double all the amounts in the cream cheese filling and cut 1 cup worth of strawberries. You will not need to double the egg wash.

strawberry cream cheese heart danishes

Bake them on for Valentines day or bake them as a special breakfast for the ones you love, either way I’m sure you’ll love with these Strawberry Cream Cheese Heart Danishes!

If you make these danishes you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

More Valentines Day Recipes

Strawberry Cream Cheese Heart Danishes

Jessie M
Strawberry cream cheese heart danishes are perfect for Valentines Day. Sweet cream cheese with strawberries on puff pastry. Best of all they're easy to make!
5 from 2 votes
Prep Time 20 mins
Cook Time 15 mins
Course Breakfast, dessert
Cuisine American
Servings 7 danishes

Equipment

  • 3 inch heart cookie cutter

Ingredients
  

  • 1 sheet store bought puff pastry thawed to package directions

Cream Cheese Filling

  • 4 oz cream cheese at room temperature
  • 2 tbsp white sugar
  • 1/2 tsp vanilla extract
  • red food colouring
  • 1/2 C diced strawberries

Egg Wash

  • 1 large egg
  • 1 tbsp cold water

Instructions
 

  • Thaw the puff pastry sheet as per packages directions. Some say thaw on the counter for 2 hours or you can leave it to thaw in the fridge over night.
    1 sheet store bought puff pastry
  • Preheat oven to 400 F and line a large baking sheet with parchment paper.

Cream Cheese Filling

  • In a medium sized bowl mix cream cheese, sugar, and vanilla together until light and fluffy. Add in a few drops of red food colouring. Set aside.
    4 oz cream cheese, 2 tbsp white sugar, 1/2 tsp vanilla extract, red food colouring

Assembling the Danishes

  • Unfold the thawed puff pastry. Using a 3 inch heart cookie cutter cut out 7 heart and place them on the baking sheet 1 inch apart. (You may be able to get 9 depending on the size of your puff pastry and the size of your cooking cutter)
    1 sheet store bought puff pastry
  • Using a sharp knife or smaller heart shaped cookie cutter score a border about 1/4 inch from the edge (see picture above). Be careful not to cut all the way through, you just want to create a shallow cut.
  • Spoon about 1/2 tbsp of the cream cheese mixture on to each heart and spread it inside the border.
  • Then divide the diced strawberries evenly amongst the danishes by sprinkling them on top of the cream cheese. Try to keep inside the outlined border.
    1/2 C diced strawberries

Egg Wash

  • In a small bowl mix egg and cold water together to create an egg wash. Using your finger or a small baking brush apply the egg wash on the outside border.
    1 large egg, 1 tbsp cold water
  • Bake for 15-17 minutes or until edges are starting to turn a golden brown.
  • Cool on the pan for 5 minutes before enjoying these danishes warm.
  • Enjoy!

Notes

These danishes are best enjoyed as soon as they’re baked, they do not keep well.
Keyword Cream cheese, danish, danishes, easy valentines day breakfast, heart, heart danish, heart danishes, strawberry, strawberry and cream cheese strudel, strawberry cream cheese, strawberry cream cheese danish
Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins

We bake a lot of muffins. With two toddlers muffins make a great and easy snack. They are also one of our favourite things to bake together. My toddlers love how everything is mixed by hand (not the stand mixer). Since we bake muffins at