Strawberry Cheesecake Profiteroles

I know profiteroles are suppose to be stuffed with pastry cream, ice cream or some sort of cream. Okay, well cheesecake is made with cream cheese. That counts, right? And if doesn’t, what’s another broken rule? Let’s just agree that pate choux, whether in the form of profiteroles or eclairs, is a vehicle for any type of stuffing.

Strawberry-Cheesecake Filled Profiteroles via BakersRoyale

In this case it was strawberry cheesecake baked the traditional way (not just cream cheese blended with heavy cream, because that would be a no-bake cheesecake[minus the gelatin to bind it] and we all know no-bake and baked cheesecakes are vastly different in flavor and texture), cooled and scraped out of the pan, and then combined with some whipped cream to slightly lighten the texture for taste and easy piping. Sure I could have stopped there, or maybe finished with a dusting of powdered sugar, but that’s not my style—you guys know that—so per my usual heavy hand for finishings, I completed the dessert with the embellishments you see here.

Now your turn—make this!

Strawberry-Cheesecake Filled Profiteroles from Bakers Royale

Strawberry Cheesecake Filled Profiteroles from Bakers Royale 210x260

this recipe

Strawberry-Cheesecake Filled Profiterole


Pate Choux

  • 1 cup water
  • 8 tablespoon butter
  • 2 tablespoon sugar
  • pinch salt
  • 1 ½ cups bread flour
  • 3 large eggs plus 2 egg whites

Strawberry-cheesecake filling:

  • 8 oz. cream cheese, room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1 tablespoon all-purpose flour
  • 1/3 cup pureed strawberries (or strawberry jam)
  • 3/4 cup heavy cream
  • 1/4 cup confectioner sugar


  • 1 cup of confectioner sugar
  • 2-3 tablespoons milk


Preparation: Heat oven to 400 degrees F and line bake sheet with parchment paper.

 To make pate choux:
  1. Place water, butter, sugar and salt in a sauce pan and bring to a boil over medium heat.  Remove pan from heat and add bread flour and stir until combined. Return pan to heat and stir in  circular motion until dough forms a ball at the center of pan.  Transfer dough to stand mixer bowl and let rest for 5 minutes.
  2. Fit stand mixer with a whisk attachment. Add in one egg at a time and mix on medium until combined. Add 1 egg at a time and mix until fully incorporated before adding the next. Dough should be smooth, if not mix until dough is free of lumps.
  3. Place dough in pastry bag fitted with a large round tip. Pipe 1 1/2 inch ballsonto parchment lined pan. Bake at 400 for about 20 minutes or until golden brown. Remove from oven and pierce each one with a paring knife to release the steam.

To make strawberry-cheesecake filling:

  1. Place cream cheese, sugar, egg and pureed strawberries in a bowl and mix until blended. Pour mixture into an 8x8 pan and bake at 350 degrees F for about 30-35 minutes or until edges are golden brown and center slightly jiggles when pan is moved. Remove from oven and transfer to a wire rack to cool completely. In the meantime place heavy cream and confectioner sugar in a bowl and using a hand mixer, beat until stiff peaks form. Once cheesecake has cooled completely,  using a large spoon scrape baked cheesecake out of pan (being careful to avoid any brown edges), and place it in a bowl with the whipped cream and mix until well blended. Transfer filling to a pastry bag fitted with a long round tip. Set aside until profiterole is ready for assembly.

To make glaze for topping:

  1. Place confectioner and milk in a bowl and whisk to combine. Remove 3 tablespoons of glaze and place in a sealed Ziplock bag with one corner cut; set aside until profiterole is ready for assembly. Place one drop of pink food coloring in remaining glaze and whisk until combined; set aside.


  1. Using the pastry tip, puncture a hole in the bottom of the profiterole and pipe filling until profiterole is full.
  2. Dip filled profiterole into pink glaze. Stripe tops with un-dyed glaze. Sprinkle graham cracker crumbs on top. *Optional: Pipe a dollop of whipped cream on top and garnish with quartered strawberry slice.

A few notes:

  1. The pate choux can be made one day ahead and kept loosely covered at room temperature.
  2. The strawberry-cheesecake filling can be made up to two days ahead and kept refrigerated.

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  1. Avatar for Naomi Robinsonnatalie says

    oh my gosh. this needs to be in my belly. asap.

    out of curiosity though, how many profiteroles does the recipe make?

  2. Avatar for Naomi Robinsonkaren says

    Love this idea! Questions re: the filling: what size pan did you use to bake the cheesecake? Then do you mix chilled cheesecake or just room temperature cheesecake with cream? How much cream and is it whipped or just plain cold cream?

    • Avatar for Naomi Robinson

      Naomi Robinson replied: — June 26th, 2013 @ 9:34 pm

      Karen – Use an 8×8 pan. Mix the baked cheesecake needs to be completely cooled before mixing it with the whipped cream. You can make the cheesecake the night before and store it in the refrigerator.

      The heavy cream is 3/4 cups with 1/4 cup of confectioner sugar, whipped.

  3. Avatar for Naomi RobinsonLori says

    I’d love to try these….but I’m missing something on the filling. What size/kind of pan do you bake the cheesecake mixture in, and how much heavy cream do you mix with it after you scrape it?

    • Avatar for Naomi Robinson

      Naomi Robinson replied: — June 26th, 2013 @ 9:35 pm

      Loei – Use an 8×8 pan. Mix the baked cheesecake needs to be completely cooled before mixing it with the whipped cream. You can make the cheesecake the night before and store it in the refrigerator.

      The heavy cream is 3/4 cups with 1/4 cup of confectioner sugar,

  4. Avatar for Naomi Robinson says

    I love that these are so over the top sounding – cheesecake profiteroles? – but so light and bright in their execution.

  5. Avatar for Naomi RobinsonThisBakerGirlBlogs says

    Strawberry cheesecake is my favorite dessert … and then you put them on profiteroles? Wow. Just … yes. Love it! :-)

  6. Avatar for Naomi RobinsonJackie Hammond says

    These look so scrumptious I can’t hardly wait to try. Thanks for sharing

  7. Avatar for Naomi Robinsontracy {pale yellow} says

    I don’t understand what all the fuss would be about? Strawberry cheesecake in profiterole? Sign. me. up. That’s sounds awesome! Cream puffs were one of the first things I made a little baker with Grandmother, they hold such great family memories. I love seeing updated and modern versions!

  8. Avatar for Naomi Robinson says

    Beautiful and so creative! I never would have thought cream cheese, but you’re right, rules are meant to be broken. :)

  9. Avatar for Naomi RobinsonTosha says

    I think I’m missing something. I have made profiteroles before,but never with egg whites. So when I went to look how they were incorporated I noticed that it does not say when to add them. Are they added 1 at a time when the eggs are being whisked in or are they a wash over the profiteroles before they are baked.

  10. Avatar for Naomi RobinsonMichelle @ The Gathering of Friends says

    Absolutely stunning. I definitely need to make these right away. I included your recipe in our Feature Friday last week for 20 ‘Egg’stra Special Easter Desserts! I hope you can stop by and visit: