Cheesecake Croissants
Creamy as anything maple syrup cheesecake frosting lightly spiced with cinnamon, nutmeg and vanilla, whipped to perfection, and piped over a lightly toasted croissant, scattered over fresh berries, thyme and chopped pistachios. Yum!
Cheesecake Croissants
Cheesecake Croissants
Cheesecake Croissants
If there’s one thing we can all agree on, it’s that we need more excuses to eat cheesecake for breakfast. So here’s mine: put it on a croissant, and Voilà—cheesecake for breakfast. You're welcome.
This cheesecake croissant recipe is both crazy delicious and easy to make. It uses cream cheese and mascarpone as the base, sweetened with maple syrup and elevated with a dash of cinnamon, nutmeg, and vanilla. It’s the perfect ‘set’ cheesecake frosting to add to your toasted (bakery-bought) croissant.
I used blueberries and blackberries because they go so well with the spices, but you could use peaches, soft pears or even a sweet citrus like orange or mandarin if berries aren’t in season.
This is the sweet croissant recipe you never knew you needed. If you love a simple, tasty croissant recipe, then this whipped ricotta croissant with burnt honey is just as delicious and easy to make.
What you need to make Cheesecake Croissants
How to make Cheesecake Croissants
Combine cream cheese, mascarpone, cinnamon, nutmeg and vanilla paste into a food processor and or nutri bullet and pulse for 30 seconds to a minute until light and fluffy.
Place whipped ricotta in a piping bag, then place the piping bag in the fridge for 30 mins to chill (if you can’t wait that long it’s fine it’ll just be a bit runnier, still yum).
Gently toast the cut side of the croissant under a grill or broiler, let it cool slightly.
Pipe the cheesecake frosting onto the croissant halves, top with berries and thyme leaves, edible flowers and chopped pistachios.
Combine cream cheese, mascarpone, cinnamon, nutmeg and vanilla paste into a food processor and or nutri bullet and pulse for 30 seconds to a minute until light and fluffy.
Place whipped ricotta in a piping bag, then place the piping bag in the fridge for 30 mins to chill (if you can’t wait that long it’s fine it’ll just be a bit runnier, still yum).
Gently toast the cut side of the croissant under a grill or broiler, let it cool slightly.
Pipe the cheesecake frosting onto the croissant halves, top with berries and thyme leaves, edible flowers and chopped pistachios.
Watch how to make Cheesecake Croissants
Watch how to make Cheesecake Croissants
Frequently asked questions & tips for Cheesecake Croissants
Cheesecake Croissants
- 2 (bakery bought) croissants
- 220g cream cheese softened
- 1/2 cup mascarpone cheese
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla bean paste or extract
- ⅓ cup maple syrup
- 2 cups of berries (I used blueberries and blackberries)
- A few sprigs of thyme
- ⅓ cup pistachios, chopped
- Edible flowers (optional)
- Combine cream cheese, mascarpone, cinnamon, nutmeg and vanilla paste into a food processor and or nutri bullet and pulse for 30 seconds to a minute until light and fluffy.
- Place whipped ricotta in a piping bag, then place the piping bag in the fridge for 30 mins to chill (if you can’t wait that long it’s fine it’ll just be a bit runnier, still yum).
- Gently toast the cut side of the croissant under a grill or broiler, let it cool slightly
- Pipe the cheesecake frosting onto the croissant halves, top with berries and thyme leaves, edible flowers and chopped pistachios.