Strawberry Cheesecake Eclairs

How to make Strawberry Cheesecake Eclairs .


  • 3/4 cup flour
  • 3/4 cup water
  • 6 tablespoons unsalted butter, diced
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 3 eggs, room temperature
  • Powdered sugar

Strawberry jam glaze:

  • 1 tsp. gelatin
  • 1/3 cup cold water
  • 1/3 cup sugar
  • 1 1/2 cup diced strawberries
  • 1 tsp. orange peel


  • 1 cup heavy cream
  • 220g cream cheese
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla extract


  1. First prepare the strawberry glaze. In a saucepan mix all the ingredients, bring to a boil over medium heat. Break up any large chunks of strawberries that may remain. Remove from heat and cool. When mixture has cooled slightly, transfer to a bowl and place in the refrigerator until set, about an hour or until you are ready to fill eclairs.
  2. Cream:
    Whip cream until stiff and transfer to a bowl. Place cream cheese, sugar, salt and vanilla in the bowl of a mixer and beat until smooth. Gently mix with the cream and place in the refrigerator.
  3. Custard Dough:
    Preheat oven to 200°C (if your oven bakes eclairs at a different temperature – change the temperature, everyone’s oven is different).
  4. In a saucepan, bring the butter, sugar, salt and 3/4 cup water to a boil. Remove from heat and add flour, stirring until a smooth ball forms. Place the dough in a clean mixer. Allow the dough to stand for about five minutes. Beat the batter on medium speed, adding the eggs one at a time, mixing thoroughly after each addition. Fill a pastry bag with batter and place eclairs on a parchment-lined baking tray.
  5. Bake at 200°C for 5 minutes, then reduce by 20 degrees and bake for another 30 minutes. Again, if you already have experience with eclairs, bake as usual.
  6. With a sharp serrated knife, divide the eclairs into top and bottom halves. Fill with cream, top with strawberry frosting and cover with the other eclair half. Sprinkle with powdered sugar.