Blueberry Cheesecake Croissants With Creamy Filling
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The Easy Pastry Hack I Keep Coming Back To
I love this one because it’s endlessly flexible. Blueberry is my go-to, but you can swap in any pie filling you love — cherry, apple, raspberry — or go totally opposite and fill them with chocolate hazelnut. It’s the kind of recipe that works for brunch, dessert, or whenever you want something sweet without a ton of effort. And honestly, the moment you see those croissants puffing up with cheesecake filling inside? Instant joy.
Here’s the quick play-by-play:
- I whisked the cream cheese and powdered sugar into a silky filling
- Cooked blueberries with cornstarch until thick and spoonable
- Layered everything inside the croissants
- Added a swirl of cream cheese and extra blueberry topping
- Finished with sliced almonds for crunch before baking
They come out looking like they belong behind a pastry-case glass window. The almond topping toasts as the croissants bake, the blueberry sauce gets glossy, and the cream cheese melts just enough to feel rich without being heavy. A little powdered sugar on top, and suddenly you have a pastry that looks far more complicated than it actually was.
Blueberry Cheesecake Croissant
Equipment
- Baking tray
- piping bag
- Measuring cups and spoons
Ingredients
CROISSANTS
- 4 croissants, sliced in half
- Topping: ¼ cup sliced almonds + 1 tbsp powdered sugar
CREAM CHEESE FILLING
- 8 oz cream cheese, room temperature
- ½ cup powdered sugar
BLUEBERRY FILLING
- 1 cup blueberries (fresh or frozen)
- ½ cup water, divided
- 1 tbsp cornstarch
Instructions
- Preheat the oven to 350 degrees. Line a baking tray with parchment paper.
- Mix the cream cheese and powdered sugar until smooth. Transfer to a piping bag.
- In a saucepan, add blueberries and ¼ cup water. Warm over medium-low heat for a few minutes.
- Stir the remaining ¼ cup water with cornstarch in a small bowl. Pour into the pan and cook about 10 minutes, until thick. Remove from heat.
- Pipe about 2 tbsp cream cheese onto the bottom half of each croissant
- Spoon about 2 tbsp blueberry filling over the cream cheese.
- Place the croissant tops on. Pipe a small swirl of cream cheese on top of each
- Add the remaining blueberry filling over the tops (about 1 tbsp per croissant).
- Sprinkle each croissant with sliced almonds
- Bake 10–12 minutes.
- Cool for 10 minutes, dust with powdered sugar, and enjoy.
How long do you bake them for?
10 to 12 minutes 🙂