Raspberry Cream Cheese Bites (Print-Friendly Version)
Buttery pastry cups loaded with creamy cheese and tangy raspberries for a mouthwatering snack.
# Ingredients You’ll Need:
→ Dough
01 -
1 package (8 oz) refrigerated crescent roll dough
→ Filling
02 -
4 oz cream cheese, brought to room temperature
03 -
2 tbsp granulated sugar
04 -
½ tsp vanilla extract
05 -
⅓ cup raspberry jam
06 -
Powdered sugar (if you want, for sprinkling)
# How to Make It:
01 -
Get your oven hot at 375°F (190°C). Give your mini muffin pan a light coating of cooking spray or put paper liners in each cup.
02 -
Open up the crescent dough and pull apart the triangles. Cut each one in half to make smaller pieces that will fit nicely in your mini muffin cups.
03 -
Push each piece of dough carefully into the mini muffin cups to create little dough bowls.
04 -
Grab a small bowl and stir together your cream cheese, sugar, and vanilla until it's nice and creamy.
05 -
Drop about 1 teaspoon of the cream cheese mix into each dough cup. Then add a tiny bit (around ½ teaspoon) of raspberry jam on the cream cheese.
06 -
Pop them in your hot oven for 10–12 minutes, or until you see golden brown edges and the filling doesn't jiggle. Let them cool a bit in the pan before moving to a wire rack.
07 -
If you're feeling fancy, sprinkle some powdered sugar on top before you serve them.