Cheesecake Croissant Cups
Servings 9
Ingredients
- 1 sheet of prepared croissant dough approximately 9×16 inches, or you can use puff pastry
- 1 egg + 1 tbsp milk for an egg wash
- 12 oz cream cheese equivalent to 350g, at room temperature
- 1/2 cup sugar about 100g
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2-3 tbsp lemon juice
- 1/2 cup sour cream about 130g
- 1/2 cup heavy cream whipped to medium peaks (about 130g)
- 4 tbsp berry jam
- 2 tbsp water
- 1 tbsp sugar
- 2-3 Graham crackers
Instructions
- Brush butter on the upside-down muffin pan.
- Take 3×16 inches of croissant sheet and refrigerate. Divide the remaining 6×16 inches into 9 strips along the length (approximately 2/3 inch each).
- Gently stretch and roll each strip around a muffin cup, ensuring no gaps. Press down to hold the strip’s shape.
- Cut the remaining 3×16 inches sheet into two 3×8 inches sheets. Roll each into a log, similar to a cinnamon roll, and cut into 9 circular pieces.
- Place each circle on a flat surface, roll it out slightly larger than the cup’s base, and place it onto the cup. Stretch to seal it with the strips placed earlier. Work one piece at a time, keeping the rest in the fridge.
- Proof cups at room temperature for 2 hours until nicely puffed up. Preheat the oven to 350°F.
- Brush with egg wash and place the tray in the oven. Bake for 20 minutes, then put some weight on top of the cups to flatten them (e.g., a light baking sheet). Bake for an additional 10-15 minutes with the weight.
- Whisk cream cheese and sugar until combined. Add sour cream, lemon juice, vanilla, and salt, then fold in whipped heavy cream.
- Heat jam with water and sugar until they form a thick syrup.
- Separate each cup, fill with cheesecake batter, and top with syrup and crushed Graham crackers.
- Refrigerate for 2-3 hours, then serve and enjoy these scrumptious Cheesecake Croissant Cups!