Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Raspberry Cheesecake Crescent Rolls

  • Author: Lusine Svetlana

Description

Indulge in the delightful combination of Mini Raspberry Cheesecake Crescent Rolls, where buttery crescent rolls meet creamy cheesecake filling and tangy raspberry sauce. Whether you’re hosting a brunch, planning a party, or simply craving a sweet snack, these mini crescent rolls are a perfect choice with their easy preparation and irresistible flavor.

Ingredients

  • 2 tubes refrigerated crescent roll dough or Crescent Dough Sheet
  • 1 cup Raspberry Jelly/Sauce/Preserves (homemade recipe below)
  • 1 8 oz Cream Cheese, softened at room temperature
  • 1/2 cup Sugar
  • 1 Egg Yolk
  • 1/2 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Juice

Homemade Raspberry Sauce:

  • 1 cup fresh raspberries
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch dissolved in 1 tablespoon warm water

Instructions

1. Preparing Homemade Raspberry Sauce:

  • In a small saucepan, combine raspberries and sugar over low-medium heat. Cook for about 4 minutes, stirring occasionally, until raspberries break down and release their juices.
  • Stir in the cornstarch mixture and simmer gently for another 3 minutes until the sauce thickens. Remove from heat and let it cool to room temperature.

2. Preparing the Cheesecake Filling:

  • In a standing mixer, beat softened cream cheese until fluffy, about 2 minutes.
  • Add sugar and beat for another 2 minutes, scraping down the sides of the bowl as needed.
  • Add vanilla extract, lemon juice, and egg yolk. Mix until well combined. Set aside.

3. Assembling the Mini Raspberry Cheesecake Crescent Rolls:

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • Unroll the crescent dough on the prepared baking sheet, separating into triangles. If using crescent dough sheets, cut into triangles about 2 – 2 1/2 inches wide and 9-10 inches high using a pizza cutter or sharp knife.
  • Spread a thin layer of the cream cheese mixture over each crescent roll triangle.
  • Spoon about 1 tablespoon of raspberry sauce on top of the cream cheese.
  • Starting from the wide end, gently roll each triangle into a crescent shape. Arrange the crescent rolls on the baking sheet, spacing them about 2 1/2 inches apart.

4. Baking the Crescent Rolls:

  • Bake in the preheated oven for 10-12 minutes or until golden brown.

5. Serving and Optional Garnishes:

  • Serve warm. Optionally, drizzle with a milk and sugar glaze or dust with powdered sugar before serving.

Notes

Serving Tips:

  1. Serve Fresh and Warm: Enjoy these crescent rolls fresh out of the oven when they are warm and the cream cheese filling is soft and creamy.
  2. Garnish Creatively: For an extra touch, drizzle the rolls with a simple milk and sugar glaze or dust them lightly with powdered sugar before serving. This adds a hint of sweetness and enhances their visual appeal.
  3. Accompaniments: Serve alongside fresh berries or a dollop of whipped cream for a delightful contrast of flavors and textures.
  4. Presentation: Arrange the crescent rolls on a platter or serving dish, allowing guests to pick them up easily. They are perfect for brunches, parties, or as a sweet treat any time of day.

Storage Tips:

  1. Refrigeration: Store any leftover crescent rolls in an airtight container in the refrigerator. They should be consumed within 2-3 days for the best taste and texture.
  2. Reheating: To enjoy leftover crescent rolls, reheat them in the oven at a low temperature (around 250°F) for a few minutes until warmed through. Avoid microwaving as it can make the pastry soggy.
  3. Freezing: While these rolls are best enjoyed fresh, you can freeze them for up to 1 month. Wrap them individually in plastic wrap and then place in a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
  4. Avoid Moisture: To prevent the crescent rolls from becoming soggy, store them in a container that minimizes exposure to moisture. Use parchment paper between layers if stacking.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookiespedia.com/mini-raspberry-cheesecake-crescent-rolls/