Description
Warm, flaky, and filled with creamy sweetness, these cherry cheesecake crescent muffins feel like a cozy bakery morning at home. Each bite melts into soft dough, tangy cherries, and rich cheesecake goodness.
Ingredients
Scale
- 1 can refrigerated crescent roll dough (8 triangles)
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup cherry pie filling (with whole cherries and syrup)
- 1 tbsp cornstarch (optional, for thicker filling)
- Powdered sugar, for dusting
- Butter or cooking spray, for greasing
Instructions
- Preheat oven to 375°F (190°C) and generously grease a muffin tin. (5 minutes)
- In a bowl, beat cream cheese, sugar, and vanilla until smooth and fluffy. (5 minutes)
- Gently stir the cherry pie filling; mix in cornstarch if the filling is very runny. (2 minutes)
- Separate crescent dough into triangles and press one triangle into each muffin cup. (5 minutes)
- Spoon 1 heaping tablespoon of cheesecake filling into each cup, then top with cherries and syrup. (5 minutes)
- Loosely fold dough edges over the filling without sealing completely. (3 minutes)
- Bake until golden, puffed, and irresistible. (14–18 minutes)
- Cool slightly, remove carefully, and dust generously with powdered sugar before serving. (5–10 minutes)
Notes
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg