A creamy bite of cheesecake inside a buttery, flaky croissant mean these cheesecake croissants will complete your breakfast or brunch in the sweetest way!
You know your family has finally succumbed to life with a blogger when they start asking you “can I eat this?” when they see some new and delicious treat on the counter or in the fridge. It tickles me just a little each time when I think about how we started with eye rolling each time I’d stop to stage a picture before they could eat to asking permission. Let me just take a minute to enjoy that.
This attitude amongst family members is the same thing that means they won’t generally mess with any “extra” ingredients in the fridge or pantry. If we don’t normally keep it on hand they assume its because I picked it up for some hair brained blog idea and will leave it be. Which is awesome and also how we had a roll of croissants leftover from when I made my semi-homemade cream cheese danish. And cream cheese. And doesn’t everyone always have chocolate chips in their pantry?
When I see cream cheese and chocolate chips I dunno about you but I think chocolate cheesecake. But this is a super easy, semi-homemade, low effort no bake cheesecake. Whew. And then you stuff it inside of a buttery flaky crescent roll. And then you drizzle it with melted chocolate. And then you die and go to cheesecake croissant heaven.
The filling was creamy and cheesecake-y and perfect and this might be my favorite way to eat cheesecake filling and croissants from now on. I’m already thinking about caramel cheesecake filling for this. Or key lime filling. Or lemon! Excuse me while I pop out to the store for some more crescent rolls…
- 1 8 oz can croissants
- 4 oz cream cheese, softened
- 1 tsp lemon juice
- ½ cup chocolate chips, divided
- Preheat oven to 350 degrees
- Melt chocolate chips in the microwave in 30 second increments until smooth
- Fold half the melted chocolate chip mixture and lemon juice into the softened cream cheese and mix until completely incorporated and smooth.
- Separate croissant triangles and place 1 Tbs of cheesecake mixture in the center and roll up croissant, bending into a crescent shape.
- Bake at 350 degrees for 12-15 minutes or until croissants are golden brown.
- Drizzle with remaining melted chocolate and serve warm.