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Raspberry Cheesecake Cream Puffs
Servings: 16 cream puffs
Ingredients
- 16 cream puff shells*
- 1 cup heavy cream
- 8 ounces cream cheese softened
- ⅓ cup sugar
- 1 teaspoon vanilla
- 1 cup fresh raspberries roughly chopped
- ⅓ cup frozen mixed berries thawed
- 1 cup powdered sugar
Instructions
- In a large mixing bowl, beat heavy cream until stiff peaks form. Set aside.
- In a medium mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Add cream cheese mixture to heavy cream and beat until incorporated.
- Fold raspberries into the whipped cream.
- Spoon raspberry whipped cream into the bottom of the shell.
- Glaze
- Puree berries and press through a fine mesh strainer over a small bowl to collect the juice.
- Combine powdered sugar and 2 tablespoons berry juice in a small, deep bowl and whisk until smooth.
- Add more powdered sugar or juice (or water) if needed to make a thin glaze.