Strawberry Cheesecake Croissants Recipe
Prep Time:
20 minutes
Cook Time:
5 minutes
Servings:
4 Servings
Ingredients
  • 4 large croissants
  • 1 cup fresh strawberries, hulled and sliced, divided
  • 1 tablespoon + 1 teaspoon granulated sugar, divided
  • 8 ounces cream cheese, room temperature
  • 3 tablespoons + ¼ cup powdered sugar, divided
  • 1 teaspoon vanilla extract
  • Zest of ½ lemon
  • 4 ½ tablespoons good-quality strawberry jam, divided
  • 3 graham crackers, crushed to coarse crumbs
  • 1 tablespoon melted butter
  • 1 teaspoon sugar
  • 1 tablespoon whole milk
Directions
  1. Preheat the oven to 325 F.
  2. Place the croissants on a baking sheet and warm them for 4 minutes, until just heated through and slightly crisped on the outside.
  3. Remove and cool for 2 minutes.
  4. Toss three-quarters of the sliced strawberries with 1 tablespoon of granulated sugar, set aside to macerate while you prepare the rest.
  5. Beat the cream cheese, 3 tablespoons powdered sugar, vanilla, and lemon zest with a hand mixer until light and fluffy, about 2 minutes.
  6. Fold in 3 tablespoons of strawberry jam with a spatula. Swirl rather than fully incorporate, so streaks remain.
  7. Toss the graham cracker crumbs with melted butter and 1 teaspoon of sugar until evenly coated.
  8. Toast the crumbs in a dry pan over medium heat for 2–3 minutes until golden. Set aside.
  9. Whisk the remaining ¼ cup powdered sugar with 1½ tablespoons jam until combined, adding milk 1 teaspoon at a time until it falls off a spoon in a slow ribbon.
  10. Slice each croissant horizontally.
  11. Pipe or spoon the cream cheese mixture generously onto the bottom half, and top it with the macerated strawberries.
  12. Close with the top half. Spoon or drizzle the glaze over the top. Add the remaining 2–3 fresh strawberry slices on top of each croissant. Finish with a sprinkle of the graham cracker crumble and a dusting of powdered sugar, if desired.
  13. Serve immediately.