Mini Raspberry Cheesecake Crescent Rolls

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Mini Raspberry Cheesecake Crescent Rolls are a simple and quick breakfast meal that’s excellent for Spring or Summer! The stunning vivid raspberry taste will blow you away.


2 tubes crescent roll dough (refrigerated) or Crescent Dough Sheet
1 cup raspberry sauce/jelly
1 8 oz. softened cream cheese (at room temperature)
a half cup of sugar
1 Yolk of an Egg
1 teaspoon lemon juice
1/2 teaspoon vanilla extract


Preheat the oven to 375 degrees Fahrenheit. Using parchment paper, line a baking sheet. HOMEMADE RASPBERRY SAUCE – In a small dish, whisk together the warm water/lemon juice and cornstarch.

In a small saucepan, combine the raspberries and sugar and cook for 4 minutes over low-medium heat. Combine the cornstarch and water in a mixing bowl. Simmer for 3 minutes, or until the sauce thickens slightly.

Before using, set it aside and let it to cool to room temperature.

Softened cream cheese should be beaten until frothy in a standing mixer. It takes about 2 minutes. Scrape down the sides of the bowl and beat for another 2 minutes. Mix in the vanilla, lemon juice, and egg until everything is well blended. Remove from the equation.


Homemade SAUCE (This should yield around 1 cup of filling.)
1/2 cup sugar (granulated)
2 cups raspberries (fresh or frozen) 8oz

5 tblsp. lukewarm water

Optional, but advised for optimum taste, 1 tablespoon lemon juice

a third of a teaspoon of cornstarch

Glaze with Milk and Sugar

confectioner’s sugar (1/2 cup)

2 to 3 tablespoons heavy cream (or milk)


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