Description
These Irresistible Mini Raspberry Cheesecake Crescent Rolls are a delightful, bite-sized dessert made with flaky crescent dough, luscious cream cheese filling, and a tangy-sweet raspberry sauce. Perfect for brunch, holidays, or an easy dessert that wows! Keywords: raspberry cheesecake crescent rolls, mini crescent roll dessert, raspberry cream cheese pastry, easy cheesecake rolls.
Ingredients
For the Crescent Rolls:
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2 tubes refrigerated crescent roll dough or crescent dough sheet
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1 cup raspberry jelly, sauce, or preserves
For the Cheesecake Filling:
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1 (8 oz) cream cheese, softened
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1/2 cup sugar
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1 egg yolk
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1/2 tsp vanilla extract
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1 tsp lemon juice
For Homemade Raspberry Sauce (optional):
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1 cup fresh raspberries
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2 tbsp sugar
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1 tsp cornstarch dissolved in 1 tbsp warm water
Instructions
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Preheat Oven:
Preheat to 375°F (190°C). Line a baking sheet with parchment paper. -
Make Raspberry Sauce (if using):
In a saucepan, cook raspberries and sugar over medium heat for 4 minutes.
Add cornstarch slurry and simmer 3 minutes more until thickened. Cool completely. -
Prepare Cheesecake Filling:
Beat cream cheese until fluffy (about 2 minutes).
Add sugar and beat 2 minutes more.
Mix in vanilla, lemon juice, and egg yolk until fully combined. -
Assemble Crescent Rolls:
Unroll crescent dough and separate into triangles.
Spread each with cheesecake filling, then a spoonful of raspberry sauce or jelly.
Roll from the wide end to form a crescent. Place on baking sheet. -
Bake:
Bake 12–14 minutes or until golden brown. Let cool slightly before serving.
Notes
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Drizzle with extra raspberry sauce or dust with powdered sugar before serving.
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Store in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American