Cherry Cheesecake Crescent Muffins (Print-Friendly Version)
Tender crescent muffins filled with cream cheese and cherries, ready in under 30 minutes for any occasion.
# Ingredients You'll Need:
→ Dough and Filling
01 -
225 grams refrigerated crescent dough
02 -
140 grams cream cheese, softened
03 -
2 tablespoons granulated sugar
04 -
1 teaspoon vanilla extract
05 -
180 grams cherries from cherry pie filling
→ Finishing
06 -
2 tablespoons unsalted butter, melted
07 -
2 to 3 tablespoons light brown sugar
08 -
Powdered sugar, for dusting (optional)
# How to Make It:
01 -
Preheat the oven to 175°C. Lightly grease a standard muffin pan with baking spray and set aside.
02 -
In a medium bowl, blend the softened cream cheese with granulated sugar and vanilla extract until smooth.
03 -
Unroll the crescent dough and divide into four rectangles by pinching the perforations. Cut each rectangle in half to create eight squares.
04 -
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.
05 -
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.
06 -
Bake for 16 to 20 minutes until the muffins are golden brown on top. Allow to cool in the pan for 5 minutes.
07 -
Serve warm, optionally dusted with powdered sugar, or enjoy cooled as desired.
# Extra Information:
01 -
For a richer flavour, use high-quality cream cheese and well-drained cherries to prevent excess moisture.