This is one of those recipes that would work for a quick breakfast, an easy snack or a great dessert. With a few shortcuts, this can be made in less than half an hour.
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We will use already made refrigerated crescent rolls, cream cheese and canned cherries. As a twist on crescent rolls, these make quite the interesting spin on a regular crescent roll, as a muffin, they are simply stated, Amazingly Perfect!
Now, I will admit, these took me a few tries, but I ultimately realized that if I made them in a muffin tin, they would not spread or leak out the way my other treats did. I was truly satisfied with the outcome and I think that you will be too!
These would make the perfect treat to serve with coffee or tea in the afternoon, or to serve at any sort of party or celebration.
Frequently Asked Questions:
Do I have to use name brand crescent rolls?
Absolutely not. Any brand should work out nicely for this recipe. They actually have crescent dough sheets that can be used, if you do not mind cutting the dough yourself.
How do I store these treats?
Once baked, they should be stored in an airtight container in the refrigerator. They can also be kept in ziploc bags, as long as they are kept refrigerated.
Can I freeze these muffins?
That is not recommended. The muffin and the cheesecake will possibly have a completely different texture.
Can I use a different flavor of pie filling?
Absolutely! Apple, blueberry, even pumpkin will work.
What do you need to make Cherry Cheesecake Crescent Muffins
8 ounces, or 1 roll refrigerated crescent roll dough
5 ounces cream cheese, softened to room temperature
2 tbsp granulated sugar
1 tsp pure vanilla extract
½ can cherry pie filling
2 tbsp butter, unsalted and melted
2 ½ tbsp brown sugar, I prefer light brown for this recipe
Confectioners Sugar for dusting after cooled
How to make Cherry Cheesecake Crescent Muffins
FIRST STEP:
Preheat the oven to 350*
Lightly spray a muffin tin with non-stick cooking spray
SECOND STEP:
In a medium bowl, beat together the sugar, cream cheese and the vanilla until smooth
a)
b)
c)
THIRD STEP:
Open the tube of crescent roll dough and unroll
Cut into 4 rectangles and seal perforations
Cut each rectangle in half to make squares
FOURTH STEP:
Place one square into a hand and gently stretch without tearing
Place one heaping tbsp of cheesecake mix in the center
FIFTH STEP:
Top with a heaping spoon of cherry pie filling
Pull the corners up and toward the center of each and seal them, Gently form a ball out of each one by rolling carefully in your hands.
a)
b)
c)
Place each ball gently into a muffin tin cup
a)
b)
c)
SIXTH STEP:
Brush each with melted butter and sprinkle with a light dusting of brown sugar
a)
b)
SEVENTH STEP:
Bake for 15 to 18 minutes, let stand in the muffin tin for 5 minutes to set
Carefully remove and set on a cooling rack
a)
b)
c)
These can be dusted with a light sprinkle of Confectioners Sugar and served with a scoop of Vanilla ice cream while still warm.
Enjoy!
YUM!
Cherry Cheesecake Crescent Muffins
Ingredients
- Â Â Â Â Â Â Â Â Â Â Â 8 ounces, or 1 roll refrigerated crescent roll dough
- Â Â Â Â Â Â Â Â Â Â Â 5 ounces cream cheese, softened to room temperature
- Â Â Â Â Â Â Â Â Â Â Â 2 tbsp granulated sugar
- Â Â Â Â Â Â Â Â Â Â Â 1 tsp pure vanilla extract
-            ½ can cherry pie filling
- Â Â Â Â Â Â Â Â Â Â Â 2 tbsp butter, unsalted and melted
-            2 ½ tbsp brown sugar, I prefer light brown for this recipe
- Â Â Â Â Â Â Â Â Â Â Â Confectioners Sugar for dusting after cooled
Instructions
FIRST STEP:
Preheat the oven to 350*
Lightly spray a muffin tin with non-stick cooking spray
SECOND STEP:
In a medium bowl, beat together the sugar, cream cheese and the vanilla until smooth
THIRD STEP:
Open the tube of crescent roll dough and unroll
Cut into 4 rectangles and seal perforations
Cut each rectangle in half to make squares
FOURTH STEP:
Place one square into a hand and gently stretch without tearing
Place one heaping tbsp of cheesecake mix in the center
FIFTH STEP:
Top with a heaping spoon of cherry pie filling
Pull the corners up and toward the center of each and seal them, Gently form a ball out of each one by rolling carefully in your hands.
Place each ball gently into a muffin tin cup
SIXTH STEP:
Brush each with melted butter and sprinkle with a light dusting of brown sugar
SEVENTH STEP:
Bake for 15 to 18 minutes, let stand in the muffin tin for 5 minutes to set
Carefully remove and set on a cooling rack
These can be dusted with a light sprinkle of Confectioners Sugar and served with a scoop of Vanilla ice cream while still warm.
Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 366Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 214mgCarbohydrates: 51gFiber: 1gSugar: 22gProtein: 3g
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