Strawberry Cheesecake Crescents are a delightful blend of buttery, golden pastry and creamy cheesecake filling with a burst of fruity strawberry flavor. These handheld pastries are perfect for breakfast, brunch, dessert, or a quick afternoon snack. Best of all, they come together in less than 25 minutes using just a handful of simple ingredients.
Whether you’re baking for your family, hosting a gathering, or simply treating yourself, these crescents are a go-to recipe when you want something quick and impressive.
Ingredients
- 1 (8 oz) can refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup strawberry jam or strawberry pie filling
Optional for finishing:
- Egg wash (1 egg beaten with 1 tablespoon water)
- Powdered sugar for dusting
- Simple glaze: 1/2 cup powdered sugar mixed with 1–2 teaspoons milk and a splash of vanilla extract
Instructions
1. Preheat the Oven
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
2. Prepare the Cheesecake Filling
In a small mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Stir until the mixture is smooth and creamy. This will be your rich and slightly tangy cheesecake base.
3. Assemble the Crescents
Unroll the crescent dough and separate it into 8 individual triangles along the perforated lines.
On the wide end of each triangle, place about 1 teaspoon of the cream cheese filling. Then, add about 1/2 teaspoon of strawberry jam or pie filling on top of the cream cheese.
Be careful not to overfill, as the filling may leak during baking.
Roll each crescent carefully, starting from the wide end and rolling toward the pointed tip. Place each rolled crescent seam-side down on the prepared baking sheet.
4. Add an Optional Egg Wash
For a glossy, golden-brown finish, lightly brush the tops of each crescent with the prepared egg wash. This step is optional, but it adds a bakery-style touch.
5. Bake
Place the crescents in the preheated oven and bake for 10 to 12 minutes, or until they are puffed and golden brown. Oven times may vary, so keep an eye on them during the last few minutes of baking.
6. Cool and Finish
Allow the crescents to cool slightly before serving. You can leave them as-is or add a finishing touch:
- Lightly dust with powdered sugar for a classic look
- Drizzle with the simple glaze for a sweet finish that enhances the cheesecake flavor
Ingredient Tips
- Use full-fat cream cheese
For the richest flavor and creamiest texture, use full-fat (not reduced-fat or fat-free) cream cheese. - Let cream cheese soften completely
Allow it to come to room temperature for easier mixing and a smoother filling. - Use high-quality jam or pie filling
A good strawberry jam or pie filling makes a noticeable difference in flavor. Look for ones with real fruit and minimal added sugar. - Try homemade jam for extra flavor
If you have the time, a quick homemade strawberry compote can elevate the taste even more. - Don’t skip the vanilla extract
Even a small amount enhances the cheesecake flavor and adds warmth to the filling.
Dough & Assembly Tips
- Use parchment paper
It prevents sticking, encourages even baking, and makes cleanup faster. - Keep crescent dough cold
Work quickly or chill the dough again if it becomes too warm and sticky while assembling. - Seal edges well
Pinch the sides closed or tuck them slightly underneath to help keep filling inside while baking. - Don’t overfill
A small amount of filling goes a long way. Overfilling can lead to messy leakage. - Try spreading instead of dolloping
Gently spread the filling near the base of the triangle to keep it from oozing out as you roll.
Baking Tips
- Use an egg wash for shine
It gives the crescents a golden, bakery-style finish. - Check your oven early
Start checking at the 10-minute mark. Crescent dough can brown quickly depending on your oven. - Use an oven thermometer
Many ovens run hot or cold. A thermometer ensures your crescents bake at the right temperature. - Rotate the pan halfway through baking
If your oven has hot spots, turning the pan ensures even browning. - Cool on a wire rack
This prevents the bottoms from getting soggy while they cool.
Finishing Touches
- Dust with powdered sugar while warm
It melts slightly for a beautiful, delicate finish. - Glaze only after cooling slightly
If they’re too hot, the glaze will melt off instead of drizzling nicely. - Add a strawberry slice or mint leaf on top
For serving at a party or brunch, garnish to give a polished, pretty presentation.
Storage & Variations
- Store in an airtight container
Keep leftovers at room temperature for 1–2 days, or refrigerate for up to 4 days. Reheat in a toaster oven for best texture. - Get creative with flavors
Try swapping strawberry jam for raspberry, blueberry, peach, or even Nutella for a different twist.
Total Time:
Prep: 10 minutes
Bake: 10–12 minutes
Total: 22 minutes
Questions and Answers about Strawberry Cheesecake Crescents
1. Have you ever combined cheesecake and crescent rolls before? Yes! It’s a fast and delicious way to enjoy creamy filling in a buttery pastry.
2. Can I use a different jam instead of strawberry? Absolutely—raspberry, blueberry, cherry, or peach all work well.
3. What’s better: powdered sugar or glaze? Both are great! Powdered sugar is light and pretty, glaze adds sweetness and shine.
4. Are these best warm or cold? Best slightly warm, but still tasty at room temp.
5. Can I make them ahead of time? Yes, store in an airtight container and reheat slightly before serving.
6. Do I have to use egg wash? No, but it helps create a golden, glossy finish.
7. Can I add fresh strawberries? Small slices work, but too much moisture can cause leaks—use sparingly.
8. Can I freeze them? Yes, after baking. Let cool, wrap well, and freeze up to 2 months.
9. Can I make these with puff pastry instead? Yes, but baking time and texture will change—watch closely.
10. How do I keep filling from leaking out? Don’t overfill, and seal the edges gently when rolling.
11. Do I need to grease the baking sheet? Use parchment paper or a silicone mat for easy cleanup.
12. How long do these take to make? About 10 minutes to prep and 10–12 minutes to bake—very quick!
13. What’s the texture like? Buttery, flaky outside with a creamy, sweet center.
14. Can I use whipped cream cheese? Yes, though regular block-style gives a richer result.
15. Are these good for kids? Definitely! They’re fun to make and easy to eat.
16. Can I double the recipe? Yes—just use 2 cans of crescent dough and double the filling.
17. Do I need a mixer for the filling? No, just a spoon or fork—as long as your cream cheese is softened.
18. What’s a simple glaze recipe? Mix ½ cup powdered sugar with 1–2 tsp milk and a splash of vanilla.
19. What’s the best way to store leftovers? Airtight container at room temp for 1–2 days, or refrigerate for longer.
20. Can I make these savory instead? Sure! Skip the sugar and jam—fill with cheese, herbs, or meats instead.