Easy Cheesecake Croissant Buns

These cheesecake croissant buns turn plain croissant dough into little flaky cups, and then fill them with a rich, tangy cheesecake filling. I first had something like this on a trip, and I could not stop thinking about them once I got home.

They looked fancy, but I promise the idea behind them is simple. You shape croissant dough around the outside of a muffin tin instead of rolling it into a crescent.

Once the cups bake up golden and flaky, you fill them with a smooth, no-bake cheesecake mixture. A little raspberry glaze on top makes them look like something from a bakery window.

I know croissant dough sounds intimidating. I felt the same way the first time I tried it, and I am going to walk you through every part of it so it feels doable.

This is not a quick weeknight bake. It takes patience and a little bit of chill time, but most of that time is hands-off.

If you love a good baking project, this one is going to be so worth it. Let’s get into it.

Golden croissant cups filled with cheesecake and finished with raspberry glaze.

Why This Cheesecake Croissant Buns Recipe Works

• The croissant dough gives you real flaky, buttery layers instead of a soft muffin texture.
• Shaping the dough around a muffin tin is easier than trying to fold it into a cup shape by hand.
• The no-bake cheesecake filling comes together in minutes, no oven or water bath needed.
• Raspberry glaze and graham cracker crumbs add color and crunch without much extra work.
• You can make the parts ahead of time, which makes serving day much less stressful.

The Parts of This Cheesecake Croissant Buns Recipe

This Cheesecake Croissant Buns recipe has three parts that come together at the end: the croissant cups, the cheesecake filling, and the raspberry glaze.

You can make the cups a day ahead and store them at room temperature in an airtight container. The filling and glaze can also be made a day ahead and kept in the fridge.

That way, on the day you want to serve these croissant cups, you are just doing quick assembly.

Ingredient Notes

• Use a good quality butter with a higher fat content for the lamination. It really does change the flakiness.
• Full-fat cream cheese gives the best texture for the cheesecake filling. Low-fat versions can turn out runny.
• Fresh lemon juice adds a nice tang. Bottled juice works too if that is what you have on hand.
• Chill your heavy cream well before whipping it. Cold cream whips up faster and holds its shape better.
• Raspberry jam with seeds or seedless both work fine for the glaze, so use whichever you like.

Full Ingredients List

For the croissant dough:

• 70g milk
• 5g instant yeast (about 1.5 tsp)
• 50g water
• 125g all-purpose flour
• 125g bread flour
• 7g salt (about 1 tsp)
• 25g granulated sugar
• 7g honey (about 1 tsp)
• 50g butter, softened
• 130g butter, cold, for lamination

For the croissant cups:

• The prepared croissant dough sheet, rolled to 9×16 inches
• 1 egg plus 1 tablespoon milk, for egg wash

For the cheesecake filling:

• 350g cream cheese, room temperature
• 100g granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 2-3 tbsp fresh lemon juice
• 130g sour cream
• 130g heavy cream, cold, whipped to medium peaks

For the raspberry glaze and topping:

• 4 tbsp raspberry jam
• 2 tbsp water
• 1 tbsp granulated sugar
• 2-3 graham crackers, crushed

I use the same muffin pan for every laminated dough project I make, since a sturdy pan holds its shape well and does not warp when it goes from the fridge to the oven. If you want a reliable pan for this, here is the one I always reach for.

Step-by-Step Instructions

Make the croissant dough

1. Combine the milk, yeast, water, both flours, salt, sugar, and honey in a stand mixer. Knead with the hook attachment on medium-high for 5-7 minutes.
2. Add the 50g softened butter and knead for another 5 minutes, until it is fully worked into the dough.
3. Cover the dough and let it rise at room temperature for about 1 hour.
4. Roll the risen dough into a 5.5×11 inch rectangle. Wrap it and freeze for 5 minutes, then refrigerate for 30 minutes.

Tip: keeping the dough cold at every stage is the real secret to flaky layers.

Laminate the dough

1. Fold parchment paper into a 5×5 inch square and place the 130g cold butter inside. Beat it flat with a rolling pin until it fills the square evenly.
2. Refrigerate the butter block for 15 minutes.
3. Wrap the chilled dough rectangle around the butter block, sealing the edges completely.
4. Roll the dough out to about 1cm thick, keeping the short side facing you. Fold the top third down and the bottom third up, like a letter. This is your first, simple fold.
5. Refrigerate for 10-15 minutes. Roll out again to about 7mm thick, then fold both short edges in to meet the middle, then fold in half again. This is your double fold.
6. Refrigerate for 30-60 minutes, then roll the dough out into a final 9×16 inch rectangle.

Shape the croissant cups

1. Brush an upside-down muffin pan with butter.
2. Cut a 3×16 inch strip off the dough sheet and refrigerate it. Divide the remaining 6×16 inch piece into 9 long strips.
3. Wrap each strip around the outside of a muffin cup, starting at the base and working upward, pressing gently to seal any gaps.
4. Cut the reserved 3×16 piece into two 3×8 inch rectangles. Roll each one into a log and slice into 9-10 small rounds.
5. Flatten and roll out each round until it is slightly larger than the base of a muffin cup, then press it onto the bottom, sealing it to the wrapped strips.

Tip: work with one piece of dough at a time and keep the rest chilled, so nothing gets too soft to hold its shape.

Proof and bake

1. Let the shaped cups proof at room temperature, around 75°F, for about 2 hours, until visibly puffed.
2. Preheat your oven to 350°F.
3. Brush the cups with egg wash and bake for 20 minutes.
4. Place a light baking sheet on top of the cups and bake for another 10-15 minutes, until deeply golden.

Make the cheesecake filling

1. Whisk the cream cheese and sugar together until smooth.
2. Add the sour cream, lemon juice, vanilla, and salt, and whisk until fully combined.
3. In a separate bowl, whip the cold heavy cream to medium peaks.
4. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Make the raspberry glaze and assemble

1. Warm the raspberry jam, water, and sugar together over low heat until it thickens slightly into a syrup. Let it cool for 5-10 minutes.
2. Once the croissant cups have fully cooled, gently remove them from the pan.
3. Pipe the cheesecake filling generously into each cup.
4. Drizzle with raspberry glaze and top with crushed graham crackers.
5. Refrigerate for 2-3 hours so the filling sets before serving.

🖨️ Print Recipe

Cheesecake Croissant Buns

Flaky croissant cups filled with a rich no-bake cheesecake filling and finished with raspberry glaze.

Prep: 2 hrs
Chill: 5 hrs
Cook: 35 min
Total: about 8 hrs
Servings: 9 buns

Ingredients

• 70g milk, 5g instant yeast, 50g water
• 125g all-purpose flour, 125g bread flour
• 7g salt, 25g sugar, 7g honey
• 50g softened butter + 130g cold butter for lamination
• 1 egg + 1 tbsp milk (egg wash)
• 350g cream cheese, 100g sugar, 1 tsp vanilla, ¼ tsp salt
• 2-3 tbsp lemon juice, 130g sour cream, 130g whipped heavy cream
• 4 tbsp raspberry jam, 2 tbsp water, 1 tbsp sugar
• 2-3 graham crackers, crushed

Instructions

1. Make and laminate the croissant dough as described above.
2. Shape the dough around a muffin pan to form cups.
3. Proof for 2 hours, then bake at 350°F for about 30-35 minutes total.
4. Make the cheesecake filling and raspberry glaze while the cups cool.
5. Fill the cooled cups, top with glaze and graham crackers, then chill before serving.

Notes

• Store-bought puff pastry can replace the croissant dough if you are short on time, though the texture will be crispier and the bake time shorter.
• These are best enjoyed within a day or two, since the croissant cups soften over time.

Nutrition (per bun, estimated)

• Calories: 310
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 85mg
• Sodium: 230mg
• Total Carbohydrates: 23g
• Dietary Fiber: 1g
• Sugars: 11g
• Protein: 5g
• Calcium: 60mg
• Iron: 1mg
• Potassium: 90mg

Nutrition values are estimates only and can vary based on the exact ingredients used.

Serving Ideas and Variations

• Swap the raspberry glaze for a strawberry or blueberry version using the same method.
• Add a thin layer of chocolate ganache inside the cup before piping in the cheesecake filling.
• Top with fresh berries instead of, or in addition to, the graham cracker crumbs.

Tips for Success

• Keep your butter and dough cold through every step of lamination. Warm dough is the main reason layers fall apart.
• Work with one strip of dough at a time and keep the rest chilled in the fridge while you shape.
• Don’t skip the second bake with the weighted pan on top. It helps flatten the base of each cup.
• Let the cups cool completely before filling, or the cheesecake mixture will melt.
• Fill the cups close to serving time so they stay as crisp as possible.

Notes and FAQ

• Can I make the croissant cups ahead of time? Yes, bake them a day in advance and store at room temperature in an airtight container, then fill closer to serving.
• How do I store cheesecake croissant buns? Keep them in the fridge in an airtight container, and eat them within a day or two for the best texture.
• Can I freeze the croissant cups? Yes, freeze the baked, unfilled cups in a sealed bag for up to a month, then thaw and fill fresh.
• Can I use puff pastry instead of croissant dough? Yes, it works well as a shortcut. Skip the proofing step and expect a shorter, crisper bake.
• What’s a common mistake to avoid? Letting the dough get too warm while shaping. If it starts to feel soft or sticky, chill it before continuing.
• Can I substitute the cream cheese filling? A stabilized whipped cream or mascarpone filling can work as a swap, though the flavor will be milder.

Final Thoughts

These cheesecake croissant buns take real effort, but every step is manageable once you break it down.

The first time you pull apart one of these golden, flaky cups and see that creamy filling inside, you will understand why it’s worth the time.

I would love to see how yours turn out, so feel free to leave a comment below and let me know how it went.

Happy baking!

Hi, I’m Jessica! I bake and share simple, cozy recipes here on CookieRecipesOnline.com. Thanks for stopping by my kitchen.