Name: Cherry Cheesecake Crescent Muffins: A Sweet and Creamy Delight
Prep time: 15 min
Cook time: PT-487269H3M36S
Total time: PT-487269H3M36S
Cuisine: American
Ingredients: 2 cans refrigerated crescent roll dough (8 oz each); 8 oz cream cheese, softened; ½ cup granulated sugar; 1 tsp vanilla extract; ½ cup cherry pie filling (or fresh cherries, pitted and chopped); ¼ cup powdered sugar (optional, for dusting); ½ tsp ground cinnamon (optional)

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Why You’ll Love This Recipe

These Cherry Cheesecake Crescent Muffins are everything you love about a classic cheesecake, wrapped in the comfort of a flaky crescent roll. The rich and smooth cream cheese filling pairs perfectly with the tangy cherries, making each bite a delightful combination of flavors and textures. They’re easy to make, with just a few simple ingredients, and bake up quickly in just 12-15 minutes. The optional cinnamon and powdered sugar finish adds a touch of sweetness that’s perfect for any occasion.

Ingredients

2 cans refrigerated crescent roll dough (8 oz each)
8 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
½ cup cherry pie filling (or fresh cherries, pitted and chopped)
¼ cup powdered sugar (optional, for dusting)
½ tsp ground cinnamon (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cherry Cheesecake Crescent Muffins: A Sweet and Creamy Delight

Directions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.

Step 2: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, mixing well until fully combined.

Step 3: Add the Cherry Filling

Gently fold the cherry pie filling into the cheesecake mixture, ensuring you keep some cherry chunks intact for bursts of tart flavor in every bite.

Step 4: Assemble the Muffins

Unroll the crescent roll dough into flat sheets and separate them into triangles. Place a spoonful of the cheesecake-cherry mixture on the wide end of each triangle, and roll the dough towards the pointed end, enclosing the filling.

Step 5: Bake the Muffins

Place each rolled muffin into the prepared muffin tin. Bake for 12-15 minutes, or until the muffins are golden brown and the dough is flaky.

Step 6: Cool and Serve

Allow the muffins to cool slightly before removing them from the tin. Optionally, dust with powdered sugar and sprinkle with ground cinnamon for an added touch of sweetness before serving.

Servings and Timing

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 27-30 minutes

Variations

Dairy-Free Option: Use dairy-free cream cheese to make these muffins dairy-free.
Lower Sugar Option: Substitute granulated sugar with coconut sugar or your favorite sugar substitute for a lower-calorie version.
Fresh Cherries: Swap out the cherry pie filling for fresh cherries, pitted and chopped. Sweeten if necessary.
Other Fruits: Experiment with other fruits like blueberries, raspberries, or even a splash of almond extract for a unique flavor twist.

Storage/Reheating

Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in the microwave for 10-15 seconds or place them in the oven at 350°F (175°C) for 5 minutes to warm them through.

FAQs

Can I make these muffins ahead of time?

Yes, you can prepare the muffins the day before and bake them when you’re ready to serve. Just store the unbaked muffins in the refrigerator, and bake them as directed when needed.

Can I use other types of dough for this recipe?

Yes! If you prefer, you can substitute crescent roll dough with puff pastry or even biscuit dough for a different texture.

How can I make these muffins more indulgent?

For a richer version, you can add a layer of chocolate chips or drizzle chocolate sauce over the muffins once they’re baked.

Can I use frozen cherries instead of fresh?

Yes, you can use frozen cherries in place of fresh ones. Just make sure to thaw and drain them before adding to the filling to avoid excess moisture.

How do I know when the muffins are done baking?

The muffins are ready when the dough is golden brown and the filling is bubbling slightly. You can also check by inserting a toothpick—if it comes out clean, they’re done.

Conclusion

Cherry Cheesecake Crescent Muffins are the perfect treat when you’re craving something sweet, creamy, and bursting with fruit flavor. With a tender, flaky crust and a luscious cheesecake filling, these muffins offer the best of both worlds. Whether you’re enjoying them as a quick breakfast, a delightful dessert, or a treat to share with friends and family, they’re sure to be a crowd-pleaser. Try making them today, and enjoy the irresistible combination of cheesecake and cherries wrapped in buttery croissant dough!

Cherry Cheesecake Crescent Muffins: A Sweet and Creamy Delight

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Cherry Cheesecake Crescent Muffins combine flaky crescent roll dough, creamy cheesecake filling, and sweet-tart cherries, making for an irresistible treat perfect for breakfast, dessert, or a snack.

Author: Amy
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 27-30 minutes
Yield: 12 muffins
Category: Dessert, Snack, Breakfast
Method: Baking
Cuisine: American

Ingredients

2 cans refrigerated crescent roll dough (8 oz each)

8 oz cream cheese, softened

½ cup granulated sugar

1 tsp vanilla extract

½ cup cherry pie filling (or fresh cherries, pitted and chopped)

¼ cup powdered sugar (optional, for dusting)

½ tsp ground cinnamon (optional)

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
Step 2: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, mixing well until fully combined.
Step 3: Gently fold the cherry pie filling into the cheesecake mixture, ensuring you keep some cherry chunks intact.
Step 4: Unroll the crescent roll dough into flat sheets and separate them into triangles. Place a spoonful of the cheesecake-cherry mixture on the wide end of each triangle, and roll the dough towards the pointed end, enclosing the filling.
Step 5: Place each rolled muffin into the prepared muffin tin. Bake for 12-15 minutes, or until the muffins are golden brown and flaky.
Step 6: Allow the muffins to cool slightly before removing them from the tin. Optionally, dust with powdered sugar and sprinkle with ground cinnamon before serving.