Raspberry and Cream Cheese Croissants are just one of those things that sound fancy but are actually super easy to make. Living near a great bakery, I used to always grab one on weekend mornings. Then I realized I could make a whole batch at home for a fraction of the cost!

These are perfect for a special brunch, a sweet treat with your afternoon coffee, or even a delightful dessert. What makes them really special is that lovely combination of flaky pastry, tangy cream cheese, and sweet-tart raspberries.

Recipe Overview: Raspberry and Cream Cheese Delight

These croissants are all about the perfect balance. You’ve got the buttery, flaky layers of the croissant dough. Then, there’s a smooth, slightly tangy cream cheese filling.

Finally, the pop of fresh, vibrant raspberries ties it all together.

They look impressive, but trust me, they’re surprisingly simple to put together.

We’re talking about a semi-homemade situation here, using pre-made croissant dough. This makes the whole process much faster and easier. You can serve these warm, fresh out of the oven, or at room temperature. They’re great either way! Perfect with a cup of coffee or tea.

Detailed Ingredients for Raspberry and Cream Cheese Croissant

Here’s what you’ll need to gather:

Refrigerated Crescent Roll Dough: 1 can (8 oz) of refrigerated crescent roll dough. The kind that comes in a tube and pops open. You can use any brand you like.
Cream Cheese: 4 ounces of cream cheese, softened. Make sure it’s nice and soft so it’s easy to spread. You can leave it out at room temperature for about 30 minutes before you start. Full-fat or reduced-fat cream cheese both work fine.
Powdered Sugar: 1/4 cup of powdered sugar. This adds just the right amount of sweetness to the cream cheese filling.
Vanilla Extract: 1/2 teaspoon of vanilla extract. This adds a lovely warmth and depth of flavor to the filling.
Fresh Raspberries: About 1 cup of fresh raspberries. Make sure they are washed and patted dry.
Egg: 1 large egg, lightly beaten. This is for brushing on top of the croissants before baking, to give them a beautiful golden-brown color.
Optional for sprinkling Coarse Sugar: Add a little crunch, a touch of sparkle, and that bakery-style.

If you don’t have fresh raspberries, frozen raspberries can work too. Just make sure to thaw them completely and pat them dry before using.

Step-by-Step Instructions: Baking Your Croissants

Prepare the Oven and Baking Sheet: First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will prevent the croissants from sticking and make cleanup a breeze.
Make the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or a whisk to beat everything together until it’s smooth and creamy. There should be no lumps of cream cheese remaining.
Unroll and Separate the Dough: Carefully unroll the crescent roll dough. Separate it along the perforations into individual triangles.
Assemble the Croissants: Spread a thin layer of the cream cheese mixture onto each triangle of dough. You don’t need to go all the way to the edges.
Add the Raspberries: Place a few raspberries on top of the cream cheese layer on each triangle. Don’t overfill, or they’ll be hard to roll up.
Roll Up the Croissants: Starting at the wide end of each triangle, roll up the dough towards the point. Gently curve the ends inward to create a crescent shape.
Egg Wash: Place the rolled croissants onto the prepared baking sheet, leaving a little space between each one. Brush the tops of the croissants with the beaten egg. This will give them a nice glossy finish. Add a little bit of coarse sugar.
Bake: Bake for 12-15 minutes, or until the croissants are golden brown and puffed up. Keep an eye on them – baking times can vary slightly depending on your oven.
Cool and Serve: Once they’re done, remove the croissants from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Or, enjoy them warm!

Variations & Tips for Your Perfect Raspberry and Cream Cheese Croissant

Different Berries: Feel free to swap out the raspberries for other berries, like blueberries, blackberries, or sliced strawberries.
Add a Lemon Zest: For a brighter flavor, add a teaspoon of lemon zest to the cream cheese filling.
Make-Ahead: You can assemble the croissants ahead of time and keep them in the refrigerator, covered, until you’re ready to bake. Just add a minute or two to the baking time.
Storage: Leftover croissants can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Reheating: To reheat, simply pop them in a preheated oven at 350°F (175°C) for a few minutes, or until warmed through. You can also microwave them for a few seconds, but they might lose some of their crispiness.
Serving Suggestions: These are fantastic on their own, but you could also serve them with a dollop of whipped cream or a scoop of vanilla ice cream.

Key Details

Prep time: 15 minutes
Cook time: 12-15 minutes
Total time: 27-30 minutes
Servings: 8 croissants
Equipment you’ll need: Baking sheet, parchment paper, medium bowl, hand mixer or whisk, pastry brush (optional).

Raspberry and Cream Cheese Croissant

Flaky pastry filled with tangy cream cheese and sweet-tart raspberries. Perfect for brunch, coffee, or dessert. Semi-homemade and easy to make with pre-made croissant dough.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Brunch, Dessert, Treat

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

1 can 8 oz refrigerated crescent roll dough
4 ounces cream cheese softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup fresh raspberries
1 large egg lightly beaten
Coarse sugar optional

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth.
Unroll crescent roll dough and separate into triangles.
Spread a thin layer of cream cheese mixture onto each dough triangle.
Place a few raspberries on top of the cream cheese on each triangle.
Starting at the wide end, roll up dough towards the point, curving ends inward.
Place croissants on baking sheet, brush with beaten egg, and sprinkle with coarse sugar if desired.
Bake for 12-15 minutes, or until golden brown and puffed up.
Let cool on baking sheet before transferring to a wire rack. Serve warm or at room temperature.