Description
Cherry Cheesecake Crescent Muffins combine a tender, flaky crescent roll exterior with a creamy, sweet cheesecake filling and bursts of tart cherry flavor, creating a soft and delicious treat.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- Beat softened cream cheese in a large bowl until smooth. Gradually add granulated sugar and vanilla extract and mix well.
- Gently fold cherry pie filling into the cheesecake mixture, keeping some cherry chunks intact.
- Unroll crescent roll dough into flat sheets; separate into triangles. Place a spoonful of filling on the wide end of each triangle and roll towards the pointed end.
- Place each rolled muffin into the prepared muffin tin.
- Bake for 12-15 minutes until golden brown. Cool slightly before removing from the tin.
- Optionally dust with powdered sugar and sprinkle ground cinnamon before serving.
Notes
- Use dairy-free cream cheese for a dairy-free alternative.
- Substitute granulated sugar with coconut sugar or sugar substitutes for lower calories.
- Fresh cherries can replace cherry pie filling; sweeten if needed.
- Try adding blueberries, raspberries, or a splash of almond extract for flavor variations.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: cherry cheesecake muffins, crescent roll muffins, sweet breakfast muffins, creamy cheesecake treats