Cheesecake Croissant Buns
A perfect blend of flaky croissants and creamy cheesecake filling, topped with raspberry glaze for a delightful dessert experience.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
Servings 2
Calories 310 kcal
- Dough
- 1 package croissant/crescent roll dough
- Filling
- 8 oz 225g cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Optional: 1/4 cup crushed graham crackers or chocolate chips
- Topping
- 1/4 cup raspberry jam
- 1 tbsp water
- Powdered sugar optional
Roll out dough on a floured surface and cut into squares.
Beat cream cheese, sugar, vanilla, and lemon juice until smooth; mix in optional add-ins.
Place dough squares in a greased muffin tray, fill with cheesecake mixture, and fold edges over.
Preheat oven to 350°F (175°C), brush with egg wash, and bake for 20–25 minutes.
Heat raspberry jam with water, drizzle over cooled buns, and dust with powdered sugar if desired.
Nutrition Facts (Per Serving):
- Calories: ~310
- Total Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Sugar: 12g
- Protein: 6g
- Fiber: ~1g
Keyword Cheesecake Croissant Buns, Cheesecake Croissant Buns recipe