Chocolate Raspberry Cheesecake Puffs

 I found a cheesecake puff recipe last month and made them for a coworkers birthday. They were SO delicious and EASY I decided to modify them and make them for my own birthday!   Happy 40th to ME!

This made 6 puffs. 

If you want to double this recipe, don't  double the jelly sauce, MAYBE 1.5x  if you like it really sauce, but this makes MORE than plenty....and is excellent on ice cream, mixed into yogurt or on a PB and J sandwich!

1 puff pastry sheet, thawed

Jelly Sauce:

1 cup raspberries

1/3 cup sugar

Juice of 1 lemon

2 TB  cold water

1 1/2 TB cornstarch

Cheesecake Filling:

1 package cream cheese, softened

1/2 cup powdered sugar

1/4 cup cocoa powder

1/3 cup sour cream

1/2 cup mini chocolate chips

Additional fresh raspberries, about 6-8 per puff.

Puff Pastry:

Preheat oven to 400 and line a pan with parchment paper.

Unfold the sheet and cut along the fold lines into thirds. 

Then cut each third in half to make 6 pieces.

Bake for 15 minutes until they are puffed and golden brown. 

Remove from oven and allow to cool completely.

Jelly Sauce: 

In a saucepan combine raspberries, sugar and lemon juice, mash berries lightly and cook over medium heat until the berries have released their juices. Simmer for 5 minutes.

In a small dish combine cold water and cornstarch, set aside.

Remove berries from heat and stir in cornstarch mixture. You will notice it thicken up pretty quickly. Allow to cool completely.

Chocolate Cheesecake Filling:

Combine the softened cream cheese, sugar and cocoa powder in a mixing bowl. Beat on high for about 5 minutes. Stir in sour cream.

Fold in chocolate chips.

Assembly:

Split each pastry into 2 pieces

Spread cream cheese evenly into the bottom layer of each piece. 

Place fresh raspberries on cream cheese layer (6-8 per piece)

Drizzle jelly sauce over the top to taste. 

Place top of pastry over the sauce.

Sprinkle each puff with powdered sugar and ENJOY!