If you like cold crumble cheesecake – you’re going to LOVE these eclairs! Golden and crunchy choux pastry filled with cream cheese and dipped in white chocolate coating with some cookie crumble on top. Just delicious!

Cheesecake Eclairs

Photo: Natalie Levin

5 from 1 vote

Cheesecake Eclairs

Servings 10 cheesecake eclairs
Author Natalie


For the crumble

  • 50 grams all-purpose flour
  • 50 grams light brown sugar
  • 50 grams cold butter cut into cubes

For the eclairs:

  • 160 ml. water
  • 5 grams sugar
  • 70 grams butter
  • 3 grams fine salt
  • 15 grams cornstarch
  • 90 grams all-purpose flour
  • 2-3 eggs beaten

For the cream cheese filling:

  • 250 ml. heavy cream
  • 250 grams ricotta cheese
  • 2 tbsp. sugar powder
  • 1 tsp. vanilla extract
  • 1 tsp. cream stabilizer of instant vanilla pudding mix

White chocolate coating:

  • 150 grams white chocolate chopped
  • 65 grams natural nappage
  • 45 ml. heavy cream



  1. Preheat oven to 180c degrees.
  2. In a food processor with a steel blade put flour, sugar and butter and process until mixture is crumbly.
  3. Transfer the crumbs into a pan lined with baking paper and bake for 10-15 minutes until golden.
  4. Cool completely at room temperature.

Make the eclairs:

  1. Preheat oven to 180c degrees.
  2. In a medium saucepan put water, salt, sugar and butter and heat to a strong boil.
  3. Add cornstarch and flour and stir while cooking, until it turns into a lump of dough.
  4. Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
  5. Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a "trail" with a wooden spoon in the center of the dough - if the track remains stable, add some eggs, and if it closes a bit - the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
  6. Transfer the dough to a pastry bag fitted with a serrated 2 cm piping tip. On a baking tray lined with baking paper pipe 8-10 cm long eclairs. It's important to leave some space between the eclairs.
  7. Bake for about 20-25 minutes or until golden and set. Cool completely before filling.
  8. Make 2 small holes at the bottom of each eclair.

Cream cheese filling:

  1. In a bowl of a mixer with a whipping-attachment put cream cheese, powdered sugar, vanilla and stabilizer and whip on high speed until creamy and stable.
  2. Transfer the cream into a pastry bag fitted with 1 cm round piping tip.
  3. Fill the eclairs with cream, and keep them stuffed in the refrigerator until the coating preparation and decorations. Keep the leftover cream in the bag in the refrigerator.

White chocolate coating:

  1. Chop the chocolate and put in a bowl. Add nappage and cream and solvents together in the microwave or over double-boiler until everything is melted and mixture is smooth.
  2. Transfer the icing into a wide plate to dip the eclairs in.
  3. Dip the top of the eclairs in the icing and shake excess chocolate. Put on baking pan and let cool for 30 minutes in the refrigerator until icing is set.
  4. Drizzle the remaining cream on top and decorate with crumble.

Recipe Notes

  • The eclairs are at their best on the day of preparation, but you can keep them in a closed container in the refrigerator up to 3-4 days.
Cheesecake Eclairs

Photo: Natalie Levin

Send this to a friend