Cheesecake Croissant Cups

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Cheesecake Croissant Cups

Course Dessert
Servings 9


  • 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


  • 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!

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