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  • Writer's pictureSara

Strawberry Cheesecake Mini Breakfast Pies

Day 283 (8th June)

I've been loving everything that I have been trying lately — I feel like I'm on a roll! (Let's hope I didn't jinx it by putting this out there, though.)

I made these cheesecake mini pies inspired by a recent Ash Baber recipe, but I put my twist on it. If you want the original recipe, make sure to check out his site.

Recipe (Serves Two)


  • Half a roll of puff pastry sheet (full size: 9.75” X 10.5” X 3/16”)

  • One tablespoon of heavy cream

  • Half of a tablespoon of cream cheese

  • Two tablespoons of sugar

  • Two tablespoons of strawberry jam

  • Three tablespoons of melted butter

Special tools:

  • A small cake ring (about 3 inches in diameter)

  • Two piping bags


1) Whip the heavy cream, cream cheese, and sugar in a large bowl using an electric whisk. Whisk for two minutes or until combined.

2) Cut out four circles from the puff pastry sheet using the cake ring. Store the excess puff pastry for later use.

3) Fill the cream frosting and jam in two separate piping bags.

4) Lay one of the puff pastry cut-outs onto a metal plate lined with parchment paper.

5) Make seven alternating lines of jam and cream (four of jam and three of cream).

6) Brush the edges of the cut-out with melted butter.

7) Place another puff pastry cut-out on top of this cut-out. Use a fork to seal the edges of the pie.

8) Repeat steps 4-7 for another pie.

9) Place the pies in the freezer for around five minutes so that they can retain their shape.

10) Air-fry the pies at 180 degrees Celsius for 10 minutes each. At the five-minute mark, open the air-fryer to see if the pie is still sealed. If not, add more melted butter to the edges of the bottom cut-out and press down. Continue to air-fry till golden brown.

11) Brush each pie liberally with melted butter.

12) Add the remaining jam or cream on top.

13) Serve immediately. Enjoy!

Truly loved this. I can't wait to make it again.

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