Description
Cherry Cheesecake Crescent Muffins are delightful treats combining the flavors of cream cheese and cherries, wrapped in flaky crescent dough.
Ingredients
Scale
- 225 grams refrigerated crescent dough
- 140 grams cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 180 grams cherries from cherry pie filling
- 2 tablespoons unsalted butter, melted
- 2 to 3 tablespoons light brown sugar
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 175°C. Lightly grease a standard muffin pan with baking spray and set aside.
- In a medium bowl, blend the softened cream cheese with granulated sugar and vanilla extract until smooth.
- Unroll the crescent dough and divide into four rectangles by pinching the perforations. Cut each rectangle in half to create eight squares.
- Place a square of dough in your palm and gently stretch the dough. Spoon one heaping tablespoon of the cream cheese mixture into the centre, then top with one tablespoon of cherry filling. Bring the corners together and pinch to seal, shaping gently into a ball.
- Brush each dough ball with melted butter and transfer, seam side down, to the prepared muffin pan. Repeat for remaining dough and fillings. Sprinkle the tops with light brown sugar.
- Bake for 16 to 20 minutes until the muffins are golden brown on top. Allow to cool in the pan for 5 minutes.
- Serve warm, optionally dusted with powdered sugar, or enjoy cooled as desired.
Notes
- Ensure cream cheese is softened for easier mixing.
- You can use fresh cherries instead of pie filling if preferred.
- These muffins are best served warm but can be stored in an airtight container for a couple of days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg