Strawberry Cheesecake Napoleon is a layered dessert made with puff pastries, strawberry preserves, and homemade strawberry cheesecake mousse. Then, the tops of the pastries are dusted with confectioners’ sugar for an easy, but elegant dessert! One of the hardest parts of this recipe is to not eat all of the strawberry cheesecake mousse before adding it to the napoleons! (Maybe think about making a double batch of that…) You may also want to check out my Blueberry Lemon Napoleons, too.

Strawberry Cheesecake Napoleon stacked on itself and dusted with confectioners sugar in a white dish.
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Cheesecake Napoleon Ingredients & Smart Substitutions

  • Puff Pastry: Look for a package of frozen puff pastries, which come in a 2-pack. Thaw them according to package instructions.  I also have a great recipe for a homemade Puff Pastry. If using my recipe, just leave out the cinnamon for these napoleons.
  • Egg Wash: I made the egg wash with milk for a lovely golden brown color when pastries are baked. If you don’t have milk, use water instead.
  • Strawberry Preserves: For more texture, I like to use strawberry preserves. They usually have chunks of fruit in them. However, you could use strawberry jelly.
  • Strawberries: I needed 3 cups of fresh strawberries for this dessert. Wash and slice them before using. If using frozen strawberries, thaw and drain them first.
  • Strawberry Cheesecake Mousse: This might be the star of this dessert! Once I made the mousse, which can stand on its own, I knew I had to use it for other desserts. In fact, I used it for my Strawberry Mousse Brownies, too. Or, if the fresh strawberries and strawberry preserves are fruity enough for you, try adding my Easy Cheesecake Mousse (like plain cheesecake). Yum!
  • Confectioners’ Sugar: Dusting a little confectioners’ sugar over the tops of the napoleons adds a little sweetness and a little bit of elegance to the desserts. I think a dollop of whipped cream would also be delicious!
Several Strawberry Cheesecake Napoleons on a white table with strawberries and confectioners sugar.

Can I Make Strawberry Cheesecake Napoleons Ahead Of Time?

You can certainly get a head start on parts of this recipe. Puff pastries can be cut and baked ahead of time. Then, freeze them until ready to assemble the dessert. You can also get the strawberry cheesecake mousse made in advance. Once made, store the mousse in an airtight container in the refrigerator for up to 2-3 days. Give it a stir when ready to assemble the napoleons.

Sprinkling confectioners sugar over Strawberry Cheesecake Napoleon.

Have Fun With Shapes: Customize Your Puff Pastries!

It’s easy to customize the shapes of the puff pastries to match your celebrations or holidays. Choose a cookie cutter of the shape you are looking for to cut out the puff pastry dough. Fun! But, if cutting into shapes, watch them closely when baking; the smaller shapes will take only about 10 minutes (as opposed to the rectangles, which take about 15 minutes).

Hand holding a Strawberry Cheesecake Napoleon.

How To Store Strawberry Cheesecake Napoleons

Once you have the strawberry cheesecake napoleons put together, store them in the refrigerator, covered with plastic wrap. They will last up to 2 days but are best served fresh.

Strawberry Cheesecake Napoleon stacked on itself and dusted with confectioners sugar in a white dish.

Strawberry Cheesecake Napoleon

Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
This easy Strawberry Cheesecake Napoleon is a delectable dessert made with puff pastries, strawberry preserves, and homemade strawberry cheesecake mousse. Then, the tops of the pastries are dusted with confectioners' sugar for an easy, but elegant dessert!


  • 2 sheets frozen puff pastry, thawed according to package directions
  • 1 large egg, room temperature
  • 2 teaspoons whole milk
  • ¾ cup (240 g) strawberry preserves
  • 3 cups (332 g) fresh strawberries, washed, sliced
  • 1 recipe strawberry cheesecake mousse
  • 2 tablespoons confectioners' sugar, for dusting


  • Preheat the oven to 400°F and line 2 large baking sheets with parchment paper.
  • Lay one puff pastry sheet onto each lined baking sheet. Cut each sheet into 6 equal-sized rectangles for a total of 12 rectangles. Leave about ½-inch of space between each rectangle.
  • In a small bowl, whisk together the egg and milk until smooth. Brush the egg wash over the tops of the puff pastry rectangles, being careful not to get the egg wash on the cut edges. (This can prevent the pastries from puffing up.)
  • Bake the pastry rectangles for 15-17 minutes, or until they puff up and turn golden brown.
  • Allow the pastries to cool before assembling (5-10 minutes). Once cooled, separate the top layer from the bottom layer of each puff pastry.
  • On the bottom half of each pastry rectangle, spread 1 tablespoon of strawberry preserves. Then, using a piping bag or plastic zip bag with the corner cut off, pipe 2 tablespoons of strawberry cheesecake mousse. Top with 5-6 slices of fresh strawberries.
  • Place the top of the pastry over the sliced strawberries and dust with confectioners’ sugar. Repeat the process for the remaining pastries.
  • Serve.

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What the Test Kitchen had to say about this recipe:


The puff pastry was perfectly flaky, and the strawberry cheesecake mousse was creamy and delicious. The fresh strawberries added a lovely freshness.


I think I would enjoy anything made with the strawberry cheesecake mousse, and I was right! This dessert is lovely and delicious!


I loved the layers of puff pastry with the mousse. The strawberry preserves added the perfect amount of sweetness.


This dessert is incredible. It was light, sweet, and satisfying.


The strawberry napoleon was amazing! The puff pastry was crisp, and the mousse was smooth and creamy. The dusting of confectioners' sugar was a nice touch.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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