Strawberry Cheesecake Croissant Bites

Ingredients Needed

Refrigerated Croissant Dough – Use your favorite brand. You’ll need 1 can.

Cream Cheese – Set out your block of cream cheese so that it’s softened. This will help it mix smoothly with the other ingredients.

Strawberries – You’ll need 5 large ripe strawberries, diced into small pieces.

Fresh Lemon Juice – To be added to the cream cheese mixture.

Lemon Zest – To be added to the cream cheese mixture.

Sugar – Use white granulated. It’s used to help sweeten the cream cheese mixture as well as sweeten the chopped strawberries.

Vanilla Extract – For flavoring.

Non-stick Spray – For the muffin tin.

Mini Muffin Pans – You’ll need 2 tins so you can bake them at the same time; otherwise, bake them in batches.

Piping Bag – Or a Ziploc bag, for the cream cheese mixture, so that you can easily pipe it into the croissant dough bites.

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How To Make Strawberry Cheesecake Croissant Bites

STEP 1: Preheat the oven to 350°F.

STEP 2: Chop the strawberries into small pieces and place them in a small bowl along with 1 teaspoon of sugar. Stir to combine and set aside.

STEP 3: Using a stand mixer or hand mixer, combine the softened cream cheese, sugar, vanilla extract, and lemon juice. Mix on medium for 1 minute before adding the lemon zest and strawberries. Mix until combined.

STEP 4: Add the cream cheese mixture to a piping bag and set aside.

STEP 5: Unroll the croissant dough and cut each triangle in half, making 16 smaller triangles.

STEP 6: Spray muffin tins with cooking spray.

STEP 7: Add a piece of dough into each muffin well, allowing the edges to hang over. You may need to stretch some out a bit to make it fit.

STEP 8: Cut the tip of the piping bag (make sure you cut enough to allow the pieces of strawberries to easily come out) and fill each doughy muffin well with the cream cheese mixture.

STEP 9: Bring the edges of the dough together and pinch them to secure.

STEP 10: Bake them for 8 minutes or until they start to turn golden brown.

STEP 11: Remove from the oven and allow them to cool so the cream cheese mixture inside will set.

Fruit Variations

Fresh strawberries are my go-to fruit, but you can also use raspberries or even blueberries. If you use blueberries and slice them in half, they will bleed into the cream cheese, so just be aware of that. They’ll still taste spectacular, but they’ll just be a little more colorful!

Can I Use Frozen Fruit?

I always suggest fresh for this recipe because it gives the best taste and texture, plus the juices give a vibrance to the flavor overall. However, if you use frozen, be sure and completely thaw them first before chopping for the recipe.

Topping Ideas

Of course, you can enjoy these strawberry cheesecake croissant bites straight out of the oven, but if you’re making them for a special occasion and would like to give them a little something extra in the way of a garnish on the top, here are a few delicious ideas.

• Glaze – I love a simple powdered sugar and milk glaze drizzled over the top. Just whisk together 1/2 cup of powdered sugar and a tablespoon of milk until smooth. Using the spoon, drizzle a little over each croissant bite.
• Powdered Sugar – Add a light dusting of powdered sugar over each croissant bite for a sweet touch.
• Chocolate Drizzle – Melt some chocolate chips in a bowl in the microwave and stir until smooth. Dip a fork or spoon in and lightly drizzle the tops of the croissant bites with the melted chocolate.
• Whipped Cream – Use canned whipped cream with a nozzle and spray a little dollop on the top of each bite.
• Leftover Strawberry Cream Cheese Mixture – If you have some of the inner cream cheese mixtures from the recipe left over, pipe on a little dollop on the center of each croissant bite.