Go Back
+ servings

Mini Raspberry Cheesecake Crescent Rolls

Mini Raspberry Cheesecake Crescent Rolls is a quick and easy recipe, perfect for Spring or Summer breakfast! You’ll love the amazing bright raspberry flavor.
Course Breakfast, Easy Dessert, Raspberry
Cuisine American, French
Keyword Crescent rolls, Easy Breakfast, Raspberry Dessert
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 32
Author Sarah Kozowski

Ingredients

  • 2 tubes refrigerated crescent roll dough or Crescent Dough Sheet
  • 1 cup Raspberry Jelly/Sauce/Preserves homemade recipe bellow
  • 1 8 Oz Cream Cheese Softened at Room Temperature
  • 1/2 Cup Sugar
  • 1 Egg Yolk
  • 1/2 Teaspoon Vanilla Extract
  • 1 Teaspoon Lemon Juice

Instructions

  • Preheat the oven to 375F. Line a baking sheet with parchment paper. HOMEMADE RASPBERRY SAUCE - Whisk together the warm water/lemon juice and cornstarch in a small bowl.
  • Combine the raspberries and sugar in a small saucepan over low-medium heat, for about 4 minutes. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken.
  • Set aside and let it cool to room temperature before using.
  • In a standing mixer, beat softened cream cheese until fluffy. About 2 minutes. Add sugar and beat another 2 minutes scraping down the sides of the bowl. Add vanilla, lemon juice, egg, and mix until combined. Set aside.
  • Unroll the crescent dough on the baking sheet, separating the triangles. Cut each crescent roll triangle in half lengthwise into two pieces.
  • (Or cut into triangles using a pizza cutter, or a sharp knife if using crescent roll sheet, triangles should be about 2 - 2 1/2 inches wide and about 9-10 inches high).
  • Spread a thin layer of cream cheese mixture over each triangle and then spread about 1 Tablespoon of the raspberry sauce on top.
  • Starting with the largest end of the dough, gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.
  • Bake 10-12 minutes or until golden brown. Serve warm. Drizzle with milk and sugar glaze or dust with powdered sugar over the crescent rolls if desired.

Notes

Homemade SAUCE( This makes about 1 cup of filling)
1/2 cup granulated sugar
2 cups fresh or frozen raspberries 8oz
5 Tablespoons warm water
1 Tablespoon lemon juice optional, but recommended for best flavor
3 Tablespoons cornstarch
Milk and Sugar Glaze
1/2 cup confectioner’s sugar
2-3 tbsp heavy cream or milk