Best Strawberry Cheesecake Croissants Recipes

STRAWBERRY LEMON CHEESECAKE CROISSANTS

Strawberry Lemon Cheesecake Croissants image

These easy strawberry lemon cheesecake croissants (aka strawberry lemon cheesecake crescent rolls) are made with just 6-ingredients! No bake strawberry lemon cheesecake filling is stuffed inside of crescent roll dough and baked until golden brown and topped with a homemade lemon glaze! Plus, a step-by-step video below!

Provided by Michelle

Categories Dessert

Time 37m

Number Of Ingredients 10

Ingredients

1 package refrigerated crescent roll dough (8-count)
4 oz cream cheese, softened to room temperature
zest of 1/2 lemon
1 Tbsp lemon juice, about the juice of half a lemon
1/2 tsp vanilla extract
1/4 cup granulated sugar
1/3 cup diced strawberries
2 Tbsp lemon juice
1 cup powdered sugar
1 tsp lemon zest

Steps:

Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Mix cream cheese, lemon juice, lemon zest, and vanilla extract together.
Add in sugar, and mix until combined.
Mix in chopped strawberries.
Roll out crescent roll dough and separate dough into 8 triangles.
Spoon 1-2 Tbsp of strawberry lemon cheesecake filling onto the wide end of the triangles.
Roll up each croissant, starting at the wide end and ending at the point. Pinch the ends together (this helps keep the filling inside).
Bake for 15-17 minutes, or until rolls are golden brown. Allow to cool for at least 10 minutes.
Mix powdered sugar, lemon juice, and zest together. Drizzle over each croissant.
Enjoy! (They taste great warm, cold, and at room temperature!)

STRAWBERRY CHEESECAKE CRESCENT ROLLS RECIPE BY TASTY

Strawberry Cheesecake Crescent Rolls Recipe by Tasty image

Here's what you need: cream cheese, sugar, vanilla extract, strawberry, crescent rolls, powdered sugar, powdered sugar

Provided by Tasty

Categories Bakery Goods

Yield 8 rolls

Number Of Ingredients 7

Ingredients

8 oz cream cheese, softened
2 tablespoons sugar
¾ teaspoon vanilla extract
1 cup strawberry
1 tube crescent rolls
½ cup powdered sugar
powdered sugar, to top

Steps:

Preheat oven to 350˚F (175˚C).
In a large bowl, combine softened cream cheese, sugar, and vanilla extract until well-incorporated.
Gently fold half of the strawberries into the mixture.
Open the crescent rolls and separate into individual triangles.
Drop one tablespoon of the mixture onto the wide end of the triangle and roll, starting at the wide edge.
Place on a baking sheet that has been lined with parchment paper. Bake for 13 minutes or until golden brown (times and temperatures may vary based on oven).
To make a strawberry glaze, mash the rest of the strawberries and powdered sugar. Continue mashing until all of the sugar has dissolved.
Drizzle glaze over crescent roll and sprinkle powdered sugar on top.
Enjoy!

Nutrition Facts : Calories 160 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams

STRAWBERRY CHEESECAKE

Strawberry Cheesecake image

This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving.

Provided by Kathy Higgins

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 10h45m

Yield 12

Number Of Ingredients 12

Ingredients

1 ¼ cups graham cracker crumbs
¼ cup white sugar
2 teaspoons ground cinnamon
⅓ cup butter, melted
2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
½ teaspoon vanilla extract
3 eggs
1 tablespoon water

Steps:

Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
Preheat oven to 300 degrees F (150 degrees C).
Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 41.6 g, Cholesterol 132.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 17.9 g, Sodium 314.6 mg, Sugar 33.8 g

STRAWBERRY CHEESECAKE CROISSANT FRENCH TOAST

Strawberry Cheesecake Croissant French Toast image

This croissant french toast bake is so good! With a sweetened cream cheese and mascarpone filling, and topped with fresh strawberries!

Provided by Food Dolls

Categories Breakfast brunch cinnamon rolls Dessert

Number Of Ingredients 9

Ingredients

12-16 small croissants (can be made with 8 large)
2 cups half and half
1 tbsp good quality vanilla extract
6 large eggs
1/3 cup granulated sugar
8 oz cream cheese (room temperature)
4 oz mascarpone cheese (room temperature)
1/4 cup powdered sugar (plus more for dusting)
2 cups strawberries (sliced)

Steps:

In a large mixing bowl add cream cheese, mascarpone, powdered sugar, and a pinch of salt. Whisk until smooth and creamy.
Take approximately 2 tablespoons and spread inside each croissant.
In a mixing bowl add eggs, half and half, sugar, and vanilla. Whisk until combined. Dip each filled croissant in the egg mixture. Place in a round buttered baking dish. Repeat until you have filled and dipped each croissant. It is okay to pile them on top of each other!
Pour the remaining egg mixture over the croissants. Cover and refrigerate overnight! *If you don't have time, try to let it sit for at least 2 hours before baking!
Preheat oven to 375 degrees F. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue to bake for 15-20 minutes or until golden brown. Top with sliced strawberries. Dust with powdered sugar and serve warm with maple syrup.

STRAWBERRY CHEESECAKE CROISSANTS

Strawberry Cheesecake Croissants image

these are really good on a nice cool day for a brunch

Provided by Patsy Fowler @hellchell1

Categories Other Breads

Number Of Ingredients 7

Ingredients

1 package(s) pillsbury crescent rolls
1/4 cup(s) homemade strawberry jam
4 ounce(s) cream cheese, room temperature
1/4 cup(s) sugar
1/2 teaspoon(s) lemon juice
1/2 teaspoon(s) vanilla extract
1 medium egg plus 1 tablespoon water for egg wash

Steps:

preheat oven to 375.
line a baking sheet with parchment paper. in a mixer fitted with a paddle attachment, mix cream cheese, sugar, lemon juice and vanilla. cream until there are no lumps.
unroll each crescent roll. on the fattest part of triangle place 1 teaspoon cream cheese mixture and on tablespoon of jam.
roll into a croissant shape. whisk together egg and water for egg wash and brush over each croissant. bake for 8-10 minutes until croissants are golden brown and inside is no longer doughy. dust with powdered sugar, if desired.