Cheesecake croissant buns are delightful croissants with flaky, buttery richness and cheesecake-rich, creamy decadence. Whether you’re a beginner in the kitchen or a seasoned baker, this detailed instruction will help you through each step of making these delectable buns.

Ingredients to make cheesecake croissant buns

For dough

• All-purpose flour: 4 cups
• 1 cup unsalted butter (cold and chopped into small pieces)
• Active yeast: 2 ¼ tablespoons
• Granulated sugar, ¼ cup
• 1 teaspoon of salt
• 1 cup of warm whole milk
• Two big eggs

For cheesecake filling

• Cream cheese: 8 ounces, softened
• Granulated sugar, ½ cup
• 1 teaspoon of vanilla extract
• 1 egg yolk

For raspberry glaze

1 cup of fresh or frozen raspberries

Granulated sugar, ¼ cup

1 teaspoon of cornstarch

Lemon juice (1 teaspoon)

Nutritional facts

• Calories 320
• Fats 20g
• Carbohydrates 30g
• Protein 6g

How to make cheesecake croissant buns?

Preparing dough

For the desired flaky texture, carefully prepare the dough. Dissolve the active dry yeast in warm milk. Add a teaspoon of sugar to activate the yeast. Let it sit for 5–10 minutes until it becomes foamy. Now combine the flour, remaining sugar, and salt in a large mixing bowl, and mix thoroughly to ensure even distribution. Add the cold iced butter to the flour, and mix with a pastry cutter or your hands until the butter and flour form coarse crumbs. This step is important to create flaky layers of croissant dough.

Laminating the dough

Creating numerous layers of butter and dough is critical for the right croissant texture. To release the air, punch down the dough after it has risen. On a floured surface, roll the dough out into a large rectangle measuring 12 by 18 inches.

Spread cold butter slices evenly over one-half of the dough, leaving a little border around the borders. Fold the remaining dough over the butter, sealing the edges.

Roll the dough out again to form a large rectangle. Fold it into thirds, like a letter, and wrap it in plastic. Allow the dough to chill for 30 minutes.

Roll and fold the dough again, chilling it for 30 minutes between each fold. This generates the layers that give the buns their flaky and delicate feel.

Making the cheesecake filling

While the dough is chilling, make the cheesecake filling. In a mixing basin, whip the softened cream cheese until smooth. Add the granulated sugar and vanilla essence, and stir until thoroughly blended. Finally, whisk the egg yolk until the mixture is smooth and creamy.

Preparing Rasberry Glaze

In a small saucepan, blend raspberries and granulated sugar. There is no need to thaw frozen raspberries before using them. Heat the mixture over medium heat, stirring frequently, until the raspberries have broken down and released their juices, which should take approximately 5–7 minutes.

In a separate bowl, prepare the slurry by combining corn flour and water. This will help thicken the glaze.

Add the lemon juice and cornflour slurry once the raspberries have mostly broken down, Continue cooking for another 1-2 minutes, stirring frequently, until the glaze thickens.

To make a smooth glaze, strain the mixture through a fine-mesh sieve into a basin, pressing down on the particles to extract as much liquid as possible. Discard the seeds and pulp.

Allow the glaze to cool to room temperature, after which it will thicken. Once cooled, sprinkle it over cheesecake croissant buns, cakes, or pastries.

Enjoy the delicious raspberry glaze!

Assembling buns

Now it is time to put everything together. Roll out the chilled dough again into a broad rectangle. Divide the dough into 12 equal squares.

In the center of each square, place one tablespoon of cheesecake filling. Fold the dough’s corners over the filling, and pinch to seal.

Place the filled buns on a baking sheet lined with parchment paper. Cover them with a moist cloth and let them rise for another 30–45 minutes.

Bake the buns

Preheat the oven to 375°F (190°C). Brush the buns with egg wash to get a golden, glossy sheen. Bake the buns for 15–20 minutes, until they turn golden brown and the dough reaches its full cooking stage.

Filling the raspberry glaze

Create an aperture for the filling by cutting a small hole in the bottom or side of each croissant bun with a small paring knife or piping tip; this will be the raspberry glaze’s entry point. Place the raspberry glaze in a piping bag with a small, round tip. A zipper bag with a small corner cut-off may suffice If you don’t have a piping bag,  Place the piping tip in the hole you made in each croissant bun. Gently squeeze the piping bag to fill the buns with a raspberry glaze, stopping when you feel a tiny resistance that indicates the bun is filled. Lightly squeeze each bun to ensure it is well packed; a properly filled bun will have some give, and you may feel the glaze within. Drizzle additional raspberry glaze over the croissant buns or dust with powdered sugar as an optional finishing touch.
Serve and enjoy

Your raspberry-filled croissant buns are now ready to eat. To get the greatest taste and texture, serve them fresh.

Tips for Success

Making the ideal cheesecake croissant buns takes time and attention to detail. Here are some pointers for success:

Maintain appropriate temperature control

Keep the butter cold throughout the process to ensure a flaky dough. If the butter melts, chill the dough until it has firmed up.

Be patient with rising times

Allow the dough to rise fully at each stage. A delicate and airy texture will reward your patience.

Practice makes perfect.

The more you practice producing laminated dough, the better you will get at creating those precise layers. Your first attempts should not discourage you; each will improve your technique.

Cheesecake Croissant Buns: Variations

Chocolate: Add 1/4 cup melted chocolate or 2 tablespoons cocoa powder to the cheesecake filling. Before laminating, mix in micro-chocolate chips.

Berry Medley: Combine 1/2 cup of mixed berries (blueberries, strawberries, and raspberries) with the cheesecake filling. Drizzle with a berry glaze made of the same mixed berries.

Lemon: Combine two tablespoons of lemon juice and one tablespoon of lemon zest in a cheesecake mixture. Garnish with a lemon glaze composed of powdered sugar and lemon juice.

Pumpkin Spice: Combine 1/2 cup pumpkin puree and 1 teaspoon pumpkin spice in a cheesecake filling. Combine a pinch of cinnamon and nutmeg with the dough.

Nutella: Mix 1/2 cup Nutella into the cream cheese filling. Drizzle with Nutella or sprinkle with chopped hazelnuts.

Peanut Butter: To the cheesecake filling, add 1/2 cup of smooth peanut butter. Crush peanuts, or drizzle with chocolate.

Topping Suggestions

Fruits: Top the buns with fresh berries like raspberries, strawberries, blueberries, or blackberries for a burst of flavor and color

Powdered sugar: A little sprinkling of powdered sugar provides an air of elegance and sweetness.

Chocolate sprinkle:  Melt some chocolate and drizzle it over the buns for a rich, decadent finish.

Vanilla Glaze: Combine powdered sugar, milk, and vanilla extract to make a simple but flavorful glaze.

Nuts: To add crunch and taste, sprinkle chopped nuts, such as almonds, pecans, or walnuts, on top of the buns before baking.

Caramel Sauce: Drizzle homemade or store-bought caramel sauce over the buns for a sweet and delicious finish.

Whipped Cream: Top them with a dollop of freshly whipped cream to make the buns even more creamy and delicious,

Lemon juice: After cooking down your favorite fruits with sugar and lemon juice, put a spoonful of warm fruit compote on top of each bun.

Cinnamon Sugar: Before baking, sprinkle the buns with a cinnamon and sugar mixture to create a spiced and sweet crust.

Cheesecake Croissant Buns: Vegan and Dairy-Free Options

Butter substitute: Use plant-based butter or margarine in the croissant dough to achieve the same flaky texture.

Milk substitution: When making the dough, substitute almond milk, soy milk, or oat milk for whole milk.

Cream Cheese Alternative: For the cheesecake filling, use dairy-free cream cheese produced from cashews, almonds, or soy.

Egg Replacement: For binding and moisture, replace eggs with flaxseed meal combined with water (1 tablespoon flaxseed meal + 3 tablespoons water equals 1 egg).

Sugar: To avoid bone char processing, ensure that all sugars used, including granulated and powdered, are vegan-certified.

Glaze: Make a fruit-based glaze with agar-agar for a vegan alternative to gelatin, 

Healthy alternatives to cheesecake buns

These are healthy ingredient substitutions for cheesecake croissant buns.

Replace flour: Replace some or all of the all-purpose flour with whole wheat flour to increase fiber.

Reduced-Fat Cream Cheese: To lower the fat level, choose reduced-fat or light cream cheese.

Natural Sweeteners: Instead of granulated sugar, use honey, maple syrup, or coconut sugar.

Olive Oil: For a healthier fat option, substitute olive oil for butter in the dough.

Greek Yoghurt: Add yogurt to the filling for extra protein and creaminess.

Fresh Fruit Filling: For natural sweetness and nutrition, instead of sugary fillings, use fresh fruit compote or mashed berries.

Gluten-free Cheesecake Croissant Buns

Gluten-Free Flour Mix: Use a gluten-free flour mix made specifically for baking, such as rice flour, tapioca flour, or potato starch.

Xanthan gum: To replicate gluten’s flexibility and structure, use xanthan gum.

Dairy-Free Cream Cheese: To keep the filling creamy, use dairy-free cream cheese from cashews or soybeans.

Flax seed: Use a commercial egg replacer or a flaxseed meal-water mixture Instead of eggs, 

Substitute milk: You can use almond or another non-dairy milk replacement Instead of dairy milk

Ensure Gluten-Free Certification: To avoid cross-contamination, confirm that all components, including extracts and toppings, are gluten-free.

Adding a restaurant twist

We’re introducing a restaurant twist to cheesecake croissant buns.

Incorporate a gourmet flair into your cheesecake croissant buns to elevate them to restaurant-quality standards. Add a dab of vanilla bean paste to give the cheesecake filling a rich, aromatic flavor. Each bun is topped with a delicate brûléed sugar crust, resulting in a beautiful, caramelized finish. Serve warm buns with raspberry coulis and a dollop of Mascarpone cream for an extra touch of refinement. Garnish with fresh mint leaves and edible flowers for a visually appealing presentation that appeals to both the eyes and the palate, providing a premium experience reminiscent of fine dining locations.

Storing cheesecake croissant buns

To keep your cheesecake croissant buns fresh, refrigerate them in an airtight container at room temperature for up to two days. For long storage, keep them in the refrigerator for up to a week. Make sure there is no condensation on the buns by letting them cool completely before sealing them. Wrap each bun separately in plastic wrap, put them in a freezer-safe bag, and freeze for up to three months if you want to keep them longer. For optimal freshness and flaky texture, thaw overnight in the refrigerator and reheat in an oven preheated to 350°F (175°C) for 5 to 10 minutes before serving.

Related Recipes:

• Best Strawberry Cheesecake
• Easy Basque Cheesecake

FAQS

Can I make croissants with store-bought dough?

While store-bought dough can save time, homemade dough allows users more control over the ingredients and texture and is essential for generating flaky croissant layers.

Why is it vital to refrigerate the dough between folds?

Chilling the dough causes the butter to solidify, preventing it from melting into the dough. This method results in unique layers in your croissant buns.

What if I don’t have cream cheese for the filling?

You can use ricotta cheese, mascarpone, or a dairy-free cream cheese replacement to create a similar creamy texture and flavour.

When are the croissant buns perfectly baked?

Look for golden-brown tops and bottoms. When lightly touched, they should sound hollow, indicating proper internal baking.

Can cheesecake croissant buns be frozen?

Yes, you can freeze them after baking. Allow to cool before wrapping in plastic wrap and storing in an airtight container. To obtain the best results, thaw and reheat before serving.

Final thoughts

Cheesecake croissant buns are a delicious combination of flaky pastry and luscious cheesecake filling, perfect for any occasion. These buns, with their ideal combination of textures and flavors, will impress both rookie and seasoned bakers. You can customize these delectable pastries to suit any palate by experimenting with different fillings, toppings, and healthier or vegan options. Enjoy making and eating these wonderful buns, then share them with family and friends for a truly rich experience.