Summer is just around the corner, and who would want to spend their time baking during the heat? This is the perfect time to find easy and refreshing recipes that don’t require an oven. These Strawberry Cheesecake Croissants are exactly what you need. They require no oven and on top of that, they look and taste gourmet like they’re out of a 5-star bakery!
I know it’s hard to believe, but these croissants require no time to make. They are perfect for breakfast, brunch, a quick snack to satisfy your sweet tooth, or even for a party! These strawberry cheesecake croissants are a crowd-pleaser.
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Blueberry Cheesecake Croissants
Hear me out, when it comes to this cheesecake croissant recipe, any type of fruit filling or jam works. So let me introduce you to a fun variation and another favorite option of mine; Blueberry Cheesecake Croissants.
This also follows the same pattern as the strawberry version. You need the same store-bought croissants and the same cream cheese filling. The only difference is in the compote. All you have to do is switch the strawberries with blueberries and that’s it!
Both versions are delicious, so if you’re making some for a party, you might want to try both to create a more varied menu.
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Pro Tips
For a better presentation, dust your croissants with powdered sugar.
I would recommend serving your croissants with fresh fruits such as strawberries or blueberries, depending on the filling you chose.
A shortcut version of this would be using strawberry cream cheese instead of using the normal one with the strawberry compote.
If when making your strawberry compote you felt that it was too liquidy, add another 1½ teaspoons of cornstarch mixed with 1 tablespoon of water and return to the stovetop until thickened.
Croissants: The Ultimate Comfort Food
Croissants, Filled With Love 🥐💜
When it comes to this easy cheesecake croissant recipe, you are limitless, so let your creative side shine! Play around and explore different flavors to find your favorite.
The strawberry and blueberry fillings are literal perfection, but I still have a few more filling suggestions that I am sure you will love just as much.
Since this dessert is so versatile, you can add any fruit filling that you like. You can go for blackberries, apples, mango, raspberries, or even peaches. And if you want your croissants to have an extra crunch, you can add chopped pecans or walnuts.
If you’ve tried any other fillings, don’t hesitate to share them in the comments, I would love to hear from you! And make sure you check out my Strawberry Mascarpone Crème Croissants and Bakery Style Almond Croissants.
Croissants Are Always A Great Idea
Frequently Asked Questions (FAQs)
Place your cheesecake croissants in an airtight container and store them in the fridge for up to 3 days.
Croissants and crescent rolls look very similar, but there are a few differences in the dough used. But, the concept of cheesecake crescent rolls and cheesecake croissants is pretty similar.
Save yourself some time and effort and go for store-bought croissants. Now if you really want to make your own then go for it.
You can absolutely use strawberry jam instead if you want to save yourself some time. Both of them work perfectly fine in this recipe.
Strawberry Cheesecake Croissants Ingredients🍓
For the Strawberry Compote
Strawberries
Sugar
Lemon zest
Lemon juice
For the Cheesecake Filling
Cream cheese
Heavy cream
Vanilla extract
Powdered sugar
Perfection!
Blueberry Cheesecake Croissants Ingredients🫐
For the Blueberry Compote
Blueberries
Granulated sugar
Lemon juice
Lemon zest
For the Cheesecake Filling
Heavy cream
Vanilla extract
Powdered sugar
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How to Make Cheesecake Croissants
To Make the Strawberry Compote
First, cut the strawberries into small cubes, and add them to a pot on medium heat.
Then, add the sugar, lemon zest, and juice and mix well.
Next, mash the strawberries lightly; you don’t want to puree them but you don’t want huge strawberry chunks either.
Lower the heat to low, and keep mixing occasionally so they don’t stick and burn.
Now, make the cornstarch slurry by mixing the water and cornstarch together until smooth.
Add to the strawberry mixture and mix well. Let it thicken for a minute before removing it from the heat and letting it cool before using.
If your mixture is too liquidy, add another 1½ teaspoons of cornstarch mixed with 1 tablespoon of water and return to the stovetop until thickened.
To Make the Cream
Start by adding the cream cheese and powdered sugar to a bowl (or stand mixer bowl) and beat until smooth. Scrape down the sides and beat again.
Then, add the heavy cream and vanilla and beat until stiff peaks, about 5-10 minutes on high speed.
Now, cut your croissants in half, add your desired amount of compote, then pipe in the cheesecake filling using a piping bag so it’s easier.
Finally, add fresh cut-up fruit or more compote, and dust with powdered sugar.
Serve and enjoy!
Recipes You Don’t Want To Miss
Strawberry Mascarpone Crème Croissants
Bakery Style Almond Croissants
Orange Cardamom Olive Oil Cake
Nescafe Cake (Ice Box Coffee Cake)
Knafeh Na’ameh (Nabulsi Knafeh)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Strawberry Cheesecake Croissants
Ingredients
For the Strawberry Compote
- 1¼ cups strawberries
- ½ cup sugar
- 1½ teaspoons lemon zest
- 2 tablespoons lemon juice
For the Cheesecake Filling
- 1 block cream cheese room temperature
- 1 cup heavy cream cold
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
For Blueberry Cheesecake Croissants
For the Blueberry Compote
- 1⅓ cups blueberries
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
For the Cheesecake Filling
- 1 block cream cheese room temperature
- 1 cup heavy cream cold
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
To Make the Strawberry Compote
- Cut the strawberries into small cubes, and add them to a pot on medium heat.
- Add the sugar, lemon zest, and juice and mix well.
- Mash the strawberries lightly, you don’t want to puree them but you don’t want huge strawberry chunks either.
- Lower the heat to low, and keep mixing occasionally so they don’t stick and burn.
- Now make the cornstarch slurry by mixing the water and cornstarch together until smooth. Add to the strawberry mixture and mix well.
- Let it thicken for a minute before removing it from the heat and letting it cool before using.
- If your mixture is too liquidy, add another 1½ teaspoons of cornstarch mixed with 1 tablespoon of water and return to the stovetop until thickened.
To Make the Cream
- Add the cream cheese and powdered sugar to a bowl (or stand mixer bowl) and beat until smooth. Scrape down the sides and beat again.
- Then add the heavy cream and vanilla and beat until stiff peaks, about 5-10 minutes on high speed.
- Now cut your croissants in half, add your desired amount of compote, then pipe in the cheesecake filling using a piping bag so it’s easier.
- Add fresh cut-up fruit or more compote, and dust with powdered sugar.
- Serve and enjoy!
Notes
- For a better presentation, dust your croissants with powdered sugar.
- I would recommend serving your croissants with fresh fruits such as strawberries or blueberries, depending on the filling you chose.
- A shortcut version of this would be using strawberry cream cheese instead of using the normal one with the strawberry compote.
- If when making your strawberry compote you felt that it was too liquidy, add another 1½ teaspoons of cornstarch mixed with 1 tablespoon of water and return to the stovetop until thickened.
Delicious croissants !!! Better than a bakery and was shocked how they come together so quickly and easily. Perfect for guest & coffee gatherings & quick morning breakfast 😋😋😋 everyone loved these.
Made this tonight. It was so easy and the flavor was incredible.
Go ahead and make this for the rest of your life.