Blackcurrant Cheesecake choux

Blackcurrant Cheesecake choux

5 from 2 votes
Course Dessert
Cuisine French, Irish
Servings 6


  • 100 g blackcurrant curd
  • 380 g cream cheese
  • 20 g icing sugar plus extra for dusting
  • 12 Choux Pastry baked and ready to be used


  • In a bowl, beat the cream cheese with the blackcurrant curd and icing sugar until stiff peak. Set aside in the fridge for 5 minutes.
  • Place the mixture in a piping bag fitted with a star nozzle.
  • When the choux are cooled, pierce the tip of the choux with a knife. Pipe in the mixture and place to top back over.
  • Dust with icing sugar and eat immediately.
Keyword berries, Cake, cheese, Choux Pastry, Dessert, Kevin Dundon

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