Cheesecake Crescent Muffins

On this page I’m sharing the recipe for Cheesecake Crescent Muffins. Did you ever hear of Crescent Muffins? It’s a combination between a croissant and a muffin. Now you might remember that combination from the Cruffin, but Crescent Muffins are slightly different. I’m telling you more about Crescent Muffins on this page and I’m sharing the recipe for Red fruit Cheesecake Crescent Muffins.

What’s the difference between Cruffins and Crescent Muffins?

Both Cruffins and Crescent Muffins are made with croissant dough and a muffin tin. But for Cruffins you use more dough per piece. Cruffins often don’t have a filling and if they do have a filling, it’s only a small layer. So Cruffins are mostly about the puff pastry.
Crescent Muffins do have a filling. You shape the dough around the filling. So you get a hollow pastry with dough in the middle.
Both Cruffins and Crescent Muffins can be made sweet and savory, and with all kinds of fillings.

Red Fruit Cheesecake Crescent Muffins

You can make Crescent Muffins with all kinds of fillings, like apple pie or strawberries. I made a Red Fruit Cheesecake version. I made a sweet cream cheese mixture for one of the layers. And I used a red fruit compote for the other layer. You can also use pie cherries for the second layer.
I got the inspiration for Crescent Muffins from Vero from OMG Chocolate Desserts. She made her version with pie cherries. I replaced that with a red fruit compote made from apples, cherries and cranberries.
Scroll down for the recipe for Cheesecake Crescent Muffins.

Recipe Cheesecake Crescent Muffins

Ingredients (serves 8):
1 can croissant dough (for 8 croissants)
150 grams cream cheese
2 tablespoons sweetener
1 teaspoon vanilla extract
150 gram fruit compote
1 tablespoon butter, melted
Optionally: 2 tablespoons sugar

Preheat the oven to 180C (350F) and grease a muffin pan with baking spray.
Mix the cream cheese with the sweetener and the vanilla extract.
Roll out the croissant dough. Separate into 4 rectangles. Push the dough to seal the perforation. Cut each rectangle in half, so you get 2 squares per rectangle. Put a tablespoon of cream cheese in the center of each square. Top with a tablespoon of fruit compote. Fold the corners together in the center. Carefully massage the dough so that there are no openings. But the balls in the pan, with the seal side down.
Brush the crescent muffins with the melted butter. Optionally you can sprinkle a bit of sugar on top.
Bake the cheesecake crescent muffins for 18-20 minutes, until golden brown.
Let them cool down in the muffin pan for a few minutes.
You can serve them lukewarm with some ice cream, or let them cool off to room temperature before eating them.

You might also like my recipe for vegan cinnamon knots.

Article Tags:
· · · · · ·
Article Categories:
Foodie · Healthy Sweets


Leave a Comment

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..

Anne Travel Foodie