Description
Indulge in these flaky, buttery croissant cups filled with a luscious, creamy cheesecake mixture and topped with a vibrant raspberry glaze and crunchy graham cracker crumble. Perfect for a special brunch or dessert treat! #CheesecakeCroissant #RaspberryGlaze #ButteryDessert #FlakyPastry #SweetTreat
Ingredients
Scale
Croissant Dough
- 70g milk
- 5g yeast (1.5 tsp)
- 50g water
- 125g all-purpose flour
- 125g bread flour
- 7g salt (1 tsp)
- 25g granulated sugar
- 1 tsp honey (7g)
- 50g butter, softened
- 130g butter for lamination (high quality, 82% butter fat)
Croissant Cups
- Prepared croissant dough sheet, rolled 9×16 inches
- 1 egg + 1 tbsp milk (for egg wash)
Cheesecake Filling
- 350g cream cheese (12 oz), room temperature
- 100g sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2–3 tablespoons lemon juice
- 130g sour cream
- 130g heavy cream, chilled and whipped to medium peaks
Raspberry Glaze
- 4 tbsp raspberry jam
- 2 tbsp water
- 1 tbsp sugar
Topping
- 2–3 graham crackers, crushed
Instructions
Prepare Croissant Dough and Cups
- Mix milk, yeast, water, all-purpose and bread flour, salt, sugar, honey, and softened butter to form dough.
- Laminate dough by folding and rolling with cold butter to create flaky layers.
- Roll dough into a 9×16-inch sheet, cut into squares or shapes for cups.
- Place dough pieces into muffin tins or croissant cup molds and brush with egg wash (egg + milk).
- Bake until golden and fully cooked. Cool slightly.
Make Cheesecake Filling
- Beat cream cheese, sugar, vanilla extract, salt, lemon juice, and sour cream until smooth.
- Gently fold in whipped heavy cream until fully combined.
Assemble
- Spoon cheesecake filling into cooled croissant cups.
- Prepare raspberry glaze by heating raspberry jam, water, and sugar until combined and slightly thickened. Let cool.
- Drizzle raspberry glaze over cheesecake-filled croissant cups.
- Sprinkle crushed graham crackers on top for crunch.
- Serve and enjoy your elegant, flaky dessert!
Notes
- For best lamination, keep butter and dough cold but pliable.
- Use chilled heavy cream whipped to medium peaks for a light, airy filling.
- Graham cracker topping adds a delightful crunch and texture contrast.
- Store leftovers in the fridge and consume within 2 days for best freshness.
Nutrition
- Serving Size: 1 croissant cup
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg