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Strawberry Cheesecake Puffs
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4.80 from 10 votes

Strawberry Cheesecake Puffs

These Strawberry Cheesecake Puffs are a simple spring dessert to make using refrigerated crescent dough.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 160kcal

Equipment

  • Piping Bag
  • Mini Muffin Pans

Ingredients

  • 1 can refrigerated crescent dough
  • 8 oz block cream cheese softened
  • 4-5 large strawberries
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. lemon zest
  • ¼ cup white sugar plus 1 tsp
  • 1 tsp. vanilla extract
  • Non-stick Cooking Spray

Instructions

  • Preheat oven to 350°F.
  • Chop strawberries into small pieces and add to a small bowl.
  • Add 1 teaspoon sugar and stir until combined. Set aside.
  • Using a stand mixer or hand mixer, combine cream cheese, 1 cup sugar, vanilla extract and lemon juice.
  • Mix on medium for 1 minute.
  • Add lemon zest and strawberries and mix until combined.
  • Add mixture to piping bag and set aside.
  • Unroll croissant dough. Cut each triangle in half, making 16 smaller triangles.
  • Spray muffin tins with cooking spray.
  • Add a piece of dough into each muffin slot, allowing edges to hang over (you may have to stretch some out a bit to make it fit).
  • Cut the tip of the piping bag (make sure you cut enough to allow the pieces of strawberries to easily come out) and add mixture.
  • Fill each slot with mixture.
  • Bring the edges of dough together and pinch to secure.
  • Bake for 8 minutes, or until it starts to turn golden brown.
  • Allow to cool so mixture inside will set.

Notes

Leftover filling can be used to decorate a platter or you can add a dollop to the top of each puff.
This makes 16 puffs.

Nutrition

Calories: 160kcal | Carbohydrates: 21g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 421mg | Potassium: 99mg | Fiber: 1g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 11mg | Calcium: 104mg | Iron: 1mg