Description
Cherry Cheesecake Crescent Muffins are a delightful treat that combines the creamy goodness of cheesecake with the flaky texture of crescent rolls, topped with sweet cherry pie filling.
Ingredients
Scale
- 1 can (8 ct) refrigerated crescent rolls
- 6 oz (170 g) cream cheese, softened
- 3 tbsp powdered sugar
- ¾ cup cherry pie filling
- ½ tsp vanilla extract
- Optional: extra powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Grease or line a muffin tin.
- Separate crescent rolls into 8 triangles. Press each triangle into a muffin cup, gently pressing dough up the sides to form a shell.
- In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Spoon cheesecake mixture evenly into each crescent-lined cup. Add 1–2 teaspoons cherry pie filling on top of the cream cheese layer.
- Bake for 12–15 minutes, until golden brown and set. Let cool slightly before removing from muffin tin.
- Dust with extra powdered sugar before serving, if desired.
Notes
- For best results, use room temperature cream cheese to ensure a smooth filling.
- These muffins are best served warm but can be stored in an airtight container for a few days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg