Cherry Cheesecake Croissants
These super indulgent breakfast croissants take on a whole new meaning with the addition of a creamy cheesecake filling. Inspiration drawn from the fabulous cook Nadiya Hussain who delivered this recipe with frozen raspberries. Next time you have some croissants lying around, why not give this cherry cheesecake croissant recipe a go?
Servings: 6 People
Equipment
- 12 Hole Muffin Pan
Ingredients
- 250 g Cream Cheese
- 2 tbsp Castor Sugar
- 1 tsp Vanilla Essence
- 100 g Cherries Fresh/Canned
- 1 tbsp Flour
- 1 Egg Whisked (I only used half)
Instructions
- 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.
- Bake for 15 Minutes.