Strawberry Cheesecake Napoleon

Fresh strawberries, vanilla pudding, cool whip, cream cheese and puff pastry come together to make these Strawberry Cheesecake Napoleons.

DESSERT! It’s been a while since I posted a dessert. So I’m posting one today. After all, I’ve had this Strawberry Cheesecake Napoleon recipe sitting around, waiting to be posted for almost two months now. It deserves some much needed blog love.

I’ve been on a mostly healthy kick for a while but every now and then I enjoy indulging in a tasty sweet treat, especially when it involves fresh strawberries and vanilla pudding. But come to think of it, the only evil sweet treats I’ve indulged in lately is a big ole slice of cheesecake and some M&Ms. And they were both well worth it. The day I ate that big ole slice of cheesecake, I told myself “it’s a good thing you’ve been eating fairly low carb foods for the past week.”

Oh so that’s the dessert you wanted, eh? Well let me share a little secret with you. That dessert right up there is easy to make. A little messy, yes, but easy, nonetheless.

I said “oh I want to make a sweet treat.” My freezer replied “there’s a neglected box of puff pastry weighing me down inside, hint hint.” So I saved my freezer from the agony of being weighed down by a box of puff pastry, grabbed that box of puff pastry and then BOOM, there’s a napoleon recipe glaring at me. I love it when my food talks to me – translated: I love it when food packages give me recipes to try.

I pretty much followed the recipe to a T but I got a little creative and added some cream cheese to the mix to make it sorta cheesecake-esque. Keyword: a little creative. I don’t know how creative throwing cream cheese into a recipe is but I felt creative at the moment and that’s what counts, right?

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Why This Strawberry Cheesecake Napoleon Recipe Works

The classic Napoleon, or mille-feuille as it’s known in France, translates to “a thousand leaves.” This name perfectly describes its defining feature: countless layers of light, buttery puff pastry. Traditionally, these layers are separated by a rich pastry cream and topped with icing or powdered sugar. It’s a dessert that has graced patisserie windows for centuries, and for good reason. It is a masterpiece of texture.

Its popularity comes from that incredible contrast. You get the delicate, flaky crunch of the pastry followed by the smooth, velvety cream. It’s sophisticated and feels like a true indulgence. But, as I often find with very traditional recipes, there’s always a little room to make it your own, to add a little bit of home to it.

My twist is simple but it changes everything. By introducing softened cream cheese into the filling, we transform the classic pastry cream into a no-bake cheesecake filling. This is where the magic happens. The slight tang from the cream cheese cuts through the richness of the pastry and whipped topping beautifully. It creates a more complex and familiar flavor profile that pairs unbelievably well with sweet, fresh strawberries.

This Strawberry Cheesecake Napoleon recipe works because it takes a beloved, time-tested concept and infuses it with a comforting, crowd-pleasing flavor. It’s easier than making a traditional pastry cream from scratch, too. The cheesecake element makes the dessert feel more substantial and satisfying, turning a light pastry into a truly memorable treat. It’s the perfect bridge between old-world elegance and modern, approachable flavor.

Ingredients for Strawberry Cheesecake Napoleon

The beauty of this recipe is how a handful of simple, easy-to-find ingredients come together to create something so incredibly elegant. There are no complicated techniques or hard-to-source items here, just pure, delicious flavor. Here’s exactly what you’ll need to make your own Strawberry Cheesecake Napoleon.

Let’s talk about a few of these. The puff pastry is the foundation, so I recommend using an all-butter puff pastry if you can find one. It just has a richer flavor and bakes up so beautifully golden and flaky. For the strawberries, the fresher, the better. Find the ripest, reddest berries you can, as their natural sweetness is what makes this dessert shine. And of course, the star of our show, the cream cheese.

The softened cream cheese is the ingredient that gives this Napoleon its signature cheesecake twist. Using a block of cream cheese, not the whipped kind in a tub, will give you the best texture. Make sure it’s truly softened to room temperature. This is the key to getting a perfectly smooth, lump-free filling. I often use a low-fat version, and it works wonderfully without sacrificing any of the creamy texture.

• 1 puff pastry sheet, cut into 3rds and thawed according to package directions
• 1 C cool whip
• 1 3.4 oz package of instant vanilla pudding
• 4 oz cream cheese, softened (I used low fat)
• 1 C + 2tbsp of milk
• 1 oz semi sweet chocolate, shaved
• 1 C fresh strawberries, sliced
• Powdered sugar for dusting

Step-by-Step Instructions For Making Strawberry Cheesecake Napoleon

Alright, let’s get down to assembling this beautiful dessert. Don’t be intimidated by the layers, it’s truly as simple as bake, mix, and stack. Just follow along with these steps, and you’ll have a stunning Strawberry Cheesecake Napoleon ready to impress in no time. The key is to have everything prepped and ready to go before you start building.

Step 1: Bake the Puff Pastry

First things first, let’s get that pastry perfectly golden and crisp. Preheat your oven to 350°F. While it’s heating up, lay your three thawed puff pastry pieces on a baking sheet. A parchment-lined sheet is best to prevent any sticking. Bake them for about 15 minutes. You’re looking for them to be puffed up and a beautiful golden brown color. Once they’re done, remove them from the oven and set them aside to cool completely. Don’t rush this step, as warm pastry can melt your filling.

Step 2: Prepare the Cheesecake Filling

While the pastry cools, we’ll whip up that luscious cheesecake filling. In a medium bowl, combine the milk and the instant vanilla pudding mix. Whisk them together for a minute or two until it starts to thicken. Next, gently fold in the Cool Whip. The most important part comes next. In a separate bowl, beat your softened cream cheese until it’s completely smooth. Then, add it to the pudding mixture and beat everything together until it’s creamy and uniform. No lumps allowed!

Step 3: Assemble the Napoleons

This is the fun part where it all comes together. Once the pastry is fully cooled, carefully use a serrated knife to cut each of the three large pieces in half, giving you six even-sized rectangles. Now, we build. Place two pieces on your serving platter to be the bases. Spread a layer of the cheesecake filling over each base, then arrange a layer of sliced strawberries on top. Add another thin layer of filling over the strawberries. This helps the next pastry layer stick.

Step 4: Layer and Garnish

Take two more pastry pieces and place them on top of your strawberry and cream layers. Repeat the process, spreading each new piece with filling, adding strawberries, and then another layer of filling. Finally, top each stack with the remaining two pastry pieces. You should now have two beautifully layered Napoleons. For the finishing touch, give them a generous dusting of powdered sugar. Then, sprinkle the shaved semi-sweet chocolate over the top for a little extra decadence. And there you have it!

How To Serve Strawberry Cheesecake Napoleon

Serving this Strawberry Cheesecake Napoleon is almost as much fun as making it. Because it looks so impressive, it really doesn’t need much help to be the star of the show. I love placing the two finished Napoleons on a long, elegant white platter. The contrast of the golden pastry, creamy white filling, and vibrant red berries is just stunning. It’s a dessert that commands attention the moment you set it on the table.

This treat is perfect for so many occasions. It’s a wonderful dessert for a ladies’ luncheon, a baby or bridal shower, or an Easter brunch. It feels special without being too heavy. But honestly, you don’t need a big event to enjoy it. It makes a regular Tuesday night feel like a celebration. I often serve it after a nice family dinner as a special treat.

When it comes to plating, you can either serve the Napoleons whole for guests to slice themselves, or you can pre-slice them into individual portions. A sharp, serrated knife works best to get through the layers cleanly. For a little extra flair, here are a few ideas to dress up each plate.

• A Simple Drizzle: A light drizzle of chocolate or strawberry syrup on the plate before placing the slice adds a professional touch.
• Fresh Mint: A single sprig of fresh mint placed next to the Napoleon provides a beautiful pop of color and a hint of freshness.
• Extra Berries: Scatter a few extra fresh strawberry slices or even some whole raspberries around the plate for more fruity goodness.
• A Dollop of Cream: For those who love extra creaminess, a small dollop of sweetened whipped cream on the side is always a welcome addition.

No matter how you serve it, I recommend pairing it with a good cup of coffee or a hot tea. The warmth is a lovely complement to the cool, creamy filling and flaky pastry of the Strawberry Cheesecake Napoleon.

How To Store & Reuse Strawberry Cheesecake Napoleon Leftovers

Now, in a perfect world, there would be no leftover Strawberry Cheesecake Napoleon. But on the rare occasion that you do have some, storing it properly is key to enjoying it later. I’ll be honest with you, puff pastry is at its absolute best the day it’s made. The high moisture content in the cheesecake filling and strawberries will inevitably start to soften the crisp pastry layers over time.

Because of this, this dessert is ideally served and eaten within a few hours of assembly. However, life happens, and leftovers are a reality. If you find yourself with an extra portion or two, don’t you dare throw it away. While it might not have that same perfect crunch, it will still be incredibly delicious the next day. Think of it as evolving into more of a trifle-like texture, which is still a wonderful thing.

To get the most out of your leftovers, here’s the best way to handle storage and a few ideas for reusing them if they’ve softened up a bit too much for your liking.

• Refrigeration is Key: The filling contains dairy, so you must store any leftovers in the refrigerator. Place the Napoleon in an airtight container. If it’s too tall, you can gently cover it with plastic wrap, but try not to let the wrap press down on the top layer.
• Short-Term Storage: It will keep in the fridge for up to two days. After that, the pastry becomes quite soft, and the strawberries can start to release too much liquid. It’s best enjoyed as soon as possible.
• Deconstructed Dessert Parfait: If the layers have softened considerably, my favorite way to reuse the leftovers is to turn them into a parfait. Simply break up the Napoleon into a glass or bowl, and you have an instant layered dessert with pastry pieces, cream, and berries. No one will know it wasn’t intentional.

Unfortunately, I do not recommend freezing an assembled Strawberry Cheesecake Napoleon. The cream cheese filling can separate upon thawing, and the puff pastry will become very soggy. The best strategy is to enjoy it fresh, but these storage tips will help you savor every last bite if needed.

Substitutions & Variations For Strawberry Cheesecake Napoleon

One of the things I love most about this Strawberry Cheesecake Napoleon recipe is how versatile it is. While the strawberry cheesecake combination is a classic for a reason, this recipe is a fantastic template for all sorts of creative flavor pairings. Don’t be afraid to experiment with different fruits, fillings, and toppings to make it your own or to suit what you have on hand.

Whether you need to adjust for dietary reasons or you’re just feeling inspired by the produce aisle, there are plenty of simple swaps you can make. It’s a great way to use seasonal fruits or try out a new flavor combination that you love. Think of the puff pastry layers as the perfect blank canvas for your dessert masterpiece.

Here are some of my favorite substitutions and variations to get your creative juices flowing. These simple tweaks can completely transform the dessert into something new and exciting.

• Berry Bonanza: Strawberries are wonderful, but this recipe is equally delicious with other berries. Try a mix of blueberries and raspberries for a patriotic look, or use blackberries for a deeper, slightly tart flavor. You could even use sliced peaches or nectarines in the summer.
• Pudding Flavor Swap: While vanilla pudding is a great neutral base, you can easily change the flavor profile by using a different instant pudding mix. Cheesecake-flavored pudding will amplify that tangy flavor, while white chocolate or even lemon pudding would be delightful alternatives.
• Chocolate Lover’s Dream: Instead of shaved semi-sweet chocolate, try using white chocolate shavings for a sweeter finish. You could also drizzle the finished Napoleons with a melted chocolate ganache for an even more decadent treat.
• Go Nuts: For some added texture and nutty flavor, sprinkle some toasted, slivered almonds or chopped pecans between the layers along with the strawberries. It adds a wonderful crunch that complements the creamy filling.

Feel free to mix and match these ideas. A raspberry version with white chocolate pudding and toasted almonds sounds absolutely divine, doesn’t it? Have fun with it and create your own signature Strawberry Cheesecake Napoleon.

Strawberry Cheesecake Napoleon

Yield: 3-6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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Ingredients

• 1 puff pastry sheet, cut into 3rds and thawed according to package directions
• 1 C cool whip
• 1 3.4 oz package of instant vanilla pudding
• 4 oz cream cheese, softened (I used low fat)
• 1 C + 2tbsp of milk
• 1 oz semi sweet chocolate, shaved
• 1 C fresh strawberries, sliced
• Powdered sugar for dusting

Instructions

1. Place the puff pastry pieces on a baking sheet. Bake at 350 for about 15 minutes. Remove from the oven and allow to cool. After the pastry is cooled, cut into 6 even sized pieces.
2. Combine the milk and the pudding. Whisk in the cool whip and then beat in the cream cheese.
3. Spread some of the pudding mixture onto two of the puff pastry pieces. Add a layer of strawberries and then another layer of the pudding mixture. Take two more pieces of puff pastry and place on top of each section. Spread each piece with some pudding, strawberries , the remaining pudding and then top each section using the remaining two pieces of puff pastry (reference photos for examples.) Dust with powdered sugar and then top with shaved chocolate.

Notes

Adapted from the Pepperidge Farm Puff Pastry box

5 FAQs About Strawberry Cheesecake Napoleon

Here are some straightforward answers to the most common questions I receive about this Strawberry Cheesecake Napoleon recipe.

Can I make Strawberry Cheesecake Napoleon ahead of time?

This is probably the most frequent question I get, and it’s a great one. While you can prepare the components ahead of time, I strongly recommend assembling the Napoleon as close to serving time as possible. The main reason is the texture of the puff pastry. It is at its absolute best, perfectly crisp and flaky, right after it has cooled from the oven.

Once you add the creamy filling and the juicy strawberries, the moisture will begin to soften the pastry layers. It will still taste delicious for a few hours, but for that signature crunch, fresh assembly is best. You can absolutely bake the puff pastry sheets a day in advance. Just let them cool completely and store them in an airtight container at room temperature. You can also mix the cheesecake filling a day ahead and keep it covered in the refrigerator. When you’re ready to serve, just slice your berries and assemble. This method saves a lot of time on the day of your event without sacrificing that wonderful texture.

Why didn’t my puff pastry rise properly?

Ah, the puff pastry predicament. There are a few common culprits if your pastry comes out flat instead of light and airy. First, make sure your pastry was properly thawed according to the package directions. If it’s still partially frozen, it won’t puff up evenly. On the other hand, if it gets too warm and soft before going into the oven, the butter layers can melt out instead of creating steam, which is what causes the puff.

Another key factor is your oven temperature. Ensure your oven is fully preheated to 350°F. An oven that isn’t hot enough won’t provide the initial blast of heat needed to make the butter create that steam quickly. Finally, resist the urge to open the oven door while it’s baking, especially in the first 10 minutes. The drop in temperature can cause the pastry to deflate. Following these tips should give you beautifully risen, golden layers for your Strawberry Cheesecake Napoleon every time.

How do I get clean cuts when serving my Strawberry Cheesecake Napoleon?

Slicing through multiple layers of crisp pastry and soft cream can be tricky, but a clean cut is possible. The best tool for the job is a sharp, serrated knife, like a bread knife. The serrated edge helps to saw through the top layer of puff pastry without squishing it down into the filling.

For the cleanest possible slices, use a gentle sawing motion rather than pressing straight down. It’s also helpful to wipe the blade of the knife clean with a damp paper towel between each cut. This prevents the filling from building up on the knife and smearing onto the next slice. If you have the time, you can even chill the assembled Napoleon in the refrigerator for about 15-20 minutes before slicing. This helps the filling to set up a bit firmer, making it easier to slice through neatly.

What is the difference between a Napoleon and a mille-feuille?

This is a great culinary history question. Essentially, Napoleon and mille-feuille refer to the same dessert concept. “Mille-feuille” is the French term, meaning “thousand leaves,” which poetically describes the numerous layers of the puff pastry. The dessert is a classic of French pâtisserie and is traditionally made with layers of puff pastry and pastry cream (crème pâtissière).

The term “Napoleon” is more commonly used in the United States and other parts of the world. The exact origin of the name is debated among food historians. Some believe it’s linked to Napoleon Bonaparte, while others think it’s a corruption of the word “Napolitain,” referring to a pastry from Naples, Italy. Regardless of the name, both terms describe that iconic dessert of layered, flaky pastry and cream. My Strawberry Cheesecake Napoleon is simply a fun, modern take on this classic pastry.

Can I use homemade puff pastry for this Strawberry Cheesecake Napoleon?

You absolutely can, and bless your heart if you do. Making puff pastry from scratch is a true labor of love, and the results can be absolutely spectacular. If you have a trusted recipe for homemade puff pastry, it will certainly elevate this Strawberry Cheesecake Napoleon to another level. The flavor of an all-butter, homemade pastry is unparalleled.

That being said, please do not feel like you have to. The purpose of this recipe is to be an elegant dessert that is also accessible and relatively easy to make. High-quality, store-bought puff pastry is a fantastic product that yields consistently great results. It saves a significant amount of time and effort. So, if you’re an ambitious baker with time to spare, go for the homemade version. If you’re like me and often looking for a beautiful dessert without a full-day commitment, the store-bought pastry is a wonderful and delicious shortcut.

Try These Recipes Next

If you enjoyed making this Strawberry Cheesecake Napoleon, I have a few other recipes I think you’ll just love.

• Easy Classic Cheesecake Recipe: If the cheesecake filling was your favorite part, you have to try my recipe for a full, classic cheesecake. It’s rich, creamy, and foolproof.
• Strawberry Scone Tarts: For another delightful way to use fresh strawberries, these scone tarts are a perfect treat for breakfast, brunch, or an afternoon tea.
• Strawberry Banana Phyllo Cups: If you loved the light, crispy pastry in the Napoleon, you’ll adore these little phyllo cups. They are filled with a delicious strawberry and banana cream and are so simple to make.

I hope you enjoy baking up these treats as much as I do.