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Strawberry cheesecake stack

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This Strawberry cheesecake stack makes for an easy yet impressive Christmas dessert. Layered with delicate golden pastry and a creamy filling, it will just melt in your mouth.

  • Serves12
  • Cook time15 minutes
  • Prep time15 minutes, + cooling & 20 mins standing time
Strawberry cheesecake stack


  • 3 sheets frozen puff pastry, just thawed
  • 625g strawberries, thickly sliced
  • ¼ cup (60ml) orange juice
  • 1½ tbs caster sugar
  • 500g cream cheese, softened, chopped
  • ⅓ cup (75g) caster sugar, extra
  • 300ml thickened cream
  • 1 tsp vanilla bean paste

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 210°C. Line 3 baking trays with baking paper. Place 1 pastry sheet on each tray. Bake for 12 mins or until puffed. Carefully turn each pastry sheet and bake for a further 2 mins or until golden brown. Transfer to wire racks to cool completely.
  2. Step 2

    Combine strawberry, orange juice and sugar in a shallow bowl. Set aside, stirring occasionally, for 20 mins or until the strawberry releases its juice.
  3. Step 3

    Use an electric mixer to beat the cream cheese and extra sugar in a large bowl until smooth. Add the cream and vanilla and beat to combine.
  4. Step 4

    Place 1 pastry sheet on a serving platter. Spoon one-third of the cream cheese mixture over the pastry sheet, leaving a 1cm border around the edges. Top with one-third of the strawberry mixture and 1 of the remaining pastry sheets. Continue layering with the remaining cream cheese mixture, strawberry mixture and pastry sheet. Drizzle with any remaining syrup.