Want an easy dessert, but don’t have much time to make it? Look no further than Nadiya Hussain’s Raspberry Cheesecake Croissant recipe! I stumbled upon this recipe while searching for new shows to watch on Netflix and decided to bake it this weekend given it looked super easy & pretty to make. I altered the recipe slightly by using a package of cream cheese and decided to omit adding in the egg. This dessert was super easy and super delicious! A perfect treat for breakfast or the afternoon!
Next time I’d like to try cutting the croissants in half to get more servings out of the recipe, and also stir in the raspberries a bit more to get even more of a pink-ish tint to the cream cheese filling. This recipe is definitely going to be a regular baking staple for me. :)
RECIPE (4 – 6 Filled Croissants)
RASPBERRY CREAM CHEESE FILLING:
1 pkg (250g) of cream cheese, room temperature
3 tablespoons of granulated sugar
1 teaspoon of vanilla
1 teaspoon of lemon
150g of raspberries (fresh or frozen)
4 – 6 butter croissants
PREHEAT OVEN: 400 degrees and grab a muffin tray.
MIX: cream cheese, sugar, vanilla and lemon in a bowl until combined well.
ADD: raspberries and stir until you have a pink-ish marbled colour in the cream cheese mixture.
CUT: butter croissants horizontally, but NOT all the way through. Open the croissant up and fit into the muffin tray.
FILL: butter croissants with the raspberry cream cheese mixture, about 2 – 3 tablespoons per each croissant.
BAKE: at 400 degrees for 7 minutes, then lower temperature to 375 degrees and bake for another 8 minutes – equaling a total of 15 minutes for baking.