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Strawberry Cheesecake Mini Croissant Cookies

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Ingredients:

For croissant cookies: – 1 cup Real California cream cheese, room temperature – 1/4 cup powdered sugar – 1 cup (2 sticks) Real California unsalted butter, room temperature – 3/4 cup sugar – 1/4 cup packed brown sugar – 1 large egg – 2 1/2 teaspoons pure vanilla extract – 2 3/4 cup all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon kosher salt – 3/4 cup freeze dried strawberries, crushed – 12 mini croissants, split For topping: – 1 cup Real California heavy cream – 1 tablespoon sugar – 1 pint fresh strawberries, quartered :Cookies, Croissant, Strawberry, Cheesecake, Croissant Cookies
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Directions:

Prep time: 20 minutes

Cook time: 13 minutes

For croissant cookies: Preheat oven to 350°F and line 3 rimmed baking sheets with parchment paper. In a medium bowl, beat cream cheese and powdered sugar together using an electric hand mixer until combined. Using a teaspoon, drop cream cheese mixture into mounds on a prepared baking sheet. Freeze until firm, about 30 minutes.

Meanwhile, in a large bowl, beat butter and sugars together using an electric hand mixer until light and fluffy, about 3 to 5 minutes. Beat in egg and vanilla until combined. Add flour, baking soda and salt, and beat until just combined. Fold in strawberries until combined. Portion dough into 1-tablespoon-sized balls. Press one frozen cream cheese mound into the center of each dough ball and cover with dough to seal.

Place 1 stuffed dough ball inside each croissant. Top each croissant with a stuffed dough ball, gently pressing it into place so it adheres. Place croissants 1-inch apart onto remaining prepared baking sheets. Bake until cookies are set and lightly browned, about 10 to 13 minutes. Allow to cool at room temperature for at least 10 minutes.

For topping: In a medium bowl, whisk heavy cream and sugar together until stiff peaks form, about 1 minute. Top each croissant cookie with a dollop of whipped cream and strawberries.

Yield: 12 mini croissant cookies

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