Dessert, Pastry

Cheesecake Berry Baskets


Recipe courtesy of Pepperidge Farm


10 ounce package Pepperidge Farm Puff Pastry Shells

8 ounces cream cheese, softened

6-8 Tablespoons powdered sugar

1 teaspoon vanilla extract

2-4 Tablespoons milk

raspberry preserves


optional garnishes: chocolate sauce, mint leaves, sifted powdered sugar




1. Bake, cool, and remove “tops” of pastry shells according to package directions.


2. Using a mixer, blend cream cheese with powdered sugar and vanilla extract, mixture will be quite thick (I did not wait for the cream cheese to soften).  Slowly add milk until mixture is of desired consistency.



3. Layer cream cheese mixture and preserves into cooled pastry shell, starting with cream cheese and ending with cream cheese. Cover and refrigerate for 1 hour.


4. Add fresh berries just before serving.



5. Garnish as desired.


The nice thing about this dessert is that you can do all the prep work early, and the baskets can remain in the fridge all day until you garnish them with fruit and or a sauce of some sort, just before serving.  I got this recipe from the side of the Pepperidge Farm box, it is not on their website.  Enjoy!

This could be a cute Easter basket;

1. Use licorice to make a handle.

2. Sprinkle some green tinted coconut on the top layer of cheesecake.

3. Top the Easter grass with mini chocolate eggs, jelly beans, or a Peep©.


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