Cherry Cheesecake Croissants

These super indulgent breakfast croissants take on a whole new meaning with the addition of a creamy cheesecake filling. Next time you have some croissants lying around, why not give this cherry cheesecake croissants a go?

This is not the first recipe of Nadiya Hussain that I have fallen in love with. I recently made this Peanut Butter and Syrup Pancake Bake which was also inspired by her. I adore her simple cooking style and how she goes about making the most delicious meals and bakes by using everyday ingredients. Admittedly I hardly ever follow an exact recipe, and as for this recipe, I did change it up by substituting the raspberries for cherries.

In less than 30 minutes you will be serving warm croissants with a baked cheesecake filling, oozing with deliciousness.

Try other fruits

You don’t have to use cherries, you could also swap it out for mango, blueberries, strawberries or simply zest some lemon into the cream cheese mix. Most fruits would work, as long as it’s not too watery, so use some discretion here.

HOT TIP

If you have a Jumbo Muffin Pan then it may be easier to use, as you do need quite a bit of spacing between the muffins. Something like this is perfect.

Cherry Cheesecake Croissants

Only a few ingredients are required to whip up this scrumptious breakfast.

Preheat the oven to 200°C/fan 180°C and prepare your 12-hole muffin tray. Mix the cream cheese, sugar and vanilla. Add the flour and egg to the mixture and mix really well. Add the cherries, give them a stir so that they don’t break up too much, but bleed enough to give a lovely colour to the cream cheese.

Cut each croissant as if you are going to butter them. Be careful not to cut all the way through. Open them up and gently place them into the muffin tray holes. Press down the centre of each croissant to ensure you make a cup shape inside the hole. Now fill them with the cheesecake mixture.

Place into the oven and bake for 15 minutes.

Serve and enjoy.

Until next time!