Cherry Cheesecake Crescent Muffins is quick and easy breakfast, snack, and very satisfying dessert. Made with refrigerated crescent rolls, cherry pie filling, and cream cheese in less than half an hour, these muffins are amazing. You can check my Pumpkin Pie Bombs and Caramel Apple Bombs. These are all delicious twists on classic refrigerated crescent rolls.
Cherry Cheesecake Crescent Muffins
When I started making these muffins, I had the idea to make the “bombs” as in my previous pumpkin and apple recipes made with refrigerated crescent dough. But I overloaded them with cream cheese and cherries. Therefore, I decided to bake them in a muffin pan to prevent spreading and leaking the filling. And that’s how these muffins were created.
I used refrigerated crescent rolls, but if you can find the crescent roll dough seamless sheets, use those to make this just a bit easier to put together. If you don’t have crescent rolls, you can use puff pastry.
While this recipe calls for Cherry Pie filling, any flavor of pie filling will work well, too. You can use apples, blueberries…
These Cherry Cheesecake Crescent Muffins were so easy to make but no one will ever know that because they are so delicious. Another reason I love this recipe is that it’s made with ingredients you can always have on hand in your pantry (and refrigerator) so you can make this anytime whenever you crave dessert for breakfast.
It’s the perfect recipe to keep on hand for last-minute guests or just to satisfy your sweet tooth. However, layers of smooth cream cheese, sweet and tart cherry pie filling, crescent rolls topped with crunchy sugary topping, baked into golden perfection. The result is amazing!
These are the best ‘muffins’ for all cheesecake and cherry pie lovers.
Cherry Cheesecake Crescent Muffins is quick and easy breakfast, snack, and very satisfying dessert. Made with refrigerated crescent rolls, cherry pie filling, and cream cheese in less than half an hour, these muffins are amazing.
- 8 oz. refrigerated crescent dough
- 5 oz. softened cream cheese
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- ¾ cup cherries from cherry pie filling
- 2 Tablespoons melted butter
- 2–3 Tablespoons light brown sugar
- powdered sugar for dusting-optional
- Preheat oven to 350 F and grease standard muffin pan with baking spray, set aside. This recipe makes 8 muffins.
- To make the cream cheese filling in a bowl stir together cream cheese, 2 Tablespoons of sugar, and vanilla.
- Then, unroll the crescent roll dough and separate it into 4 rectangles. Seal the perforation between the triangles and cut each rectangle in half to make 8 squares.
- Place a square of dough on your palm, gently stretch the dough, drop one heaping tablespoon of cream cheese filling in the center, then add 1 tablespoon of cherries. Pick up the corner of the dough and pinch them together. Seal all sides and roll it gently between your palms to make the ball. Brush with melted butter, and place in a pan (seal side down). Repeat the process with the remaining dough and filling. Sprinkle the tops with brown sugar.
- Bake for about 16-20 minutes or until the tops get nice golden-brown color. Cool for 5 minutes in the pan. You can serve warm with vanilla ice cream or let them cool and dust with powdered sugar if desire.