Easy Cherry Cheesecake Pastries
If you could use a new easy breakfast idea or sweet treat on the go, check out this easy recipe. You can make these easy cherry cheesecake pastries.
While we made these cheesecake pastries with cherry fruit, you could swap it out with your canned pie filling of choice. So think blueberry, apple, peach, lemon, raspberry, blackberry, strawberry, and so on. Or you could even do a mix of flavors to have something for everyone.
If you like this cheesecake pastries recipe here are a few other recipes you may enjoy.
- Strawberry Cheesecake Bread
- Easy Mini Cheesecake Danish Recipe
- Strawberry Cheesecake French Toast Bake Recipe
Easy Cherry Cheesecake Pastries
Ingredients:
- 2 Tbsp Sugar
- 4 oz (half block) Cream Cheese, softened
- 1 Roll Pillsbury Crescent Sheet (or brand of choice)
- 10 oz (about half of a 21 oz can) Cherry Pie Filling (or pie filling of choice)
Glaze Ingredients:
- ¼ Cup Powdered Sugar
- 1 Tbsp Milk
How To Make These Pastries:
First, you want to preheat the oven to 375 degrees.
Then line a cookie sheet with parchment paper for easy cleanup. If you have a good nonstick sheet, you can skip this step if you want.
Roll out the whole crescent sheet without pulling them apart. Cut into 8 squares. Then put the pieces about 1-2 inches apart on the sheet to keep them from touching when baked.
In a large mixing bowl, beat the cream cheese and sugar together until fully mixed.
Add a spoonful of the cheesecake mixture to the middle of each square.
On top of the cheesecake filling, add a heaping spoonful of pie filling. That works out to be about 3-4 cherries and a little of the jelly goo.
To close the pastries, fold the corners up and into the middle. They should fold almost all the way up but not quite to the center.
Place in the preheated oven and bake for about 15 minutes, until slightly golden.
When done, remove them from the oven, and allow them to slightly cool.
Mix the powdered sugar and milk together in a small dish to make the glaze.
After pastries are slightly cooled, using a spoon to drizzle them with glaze.
Easy Cherry Cheesecake Pastries
Ingredients
- 2 Tbsp Sugar
- 4 oz Cream Cheese softened
- 1 Roll Pillsbury Crescent Sheet
- 10 oz (about half of a 21 oz can) Cherry Pie Filling
Glaze Ingredients:
- 1/4 Cup Powdered Sugar
- 1 Tbsp Milk
Instructions
- First, you want to preheat the oven to 375 degrees.
- Then line a cookie sheet with parchment paper for easy cleanup. If you have a good nonstick sheet, you can skip this step if you want.
- Roll out the whole crescent sheet without pulling them apart. Cut into 8 squares. Then put the pieces about 1-2 inches apart on the sheet to keep them from touching when baked.
- In a large mixing bowl, beat the cream cheese and sugar together until fully mixed.
- Add a spoonful of the cheesecake mixture to the middle of each square.
- On top of the cheesecake filling, add a heaping spoonful of pie filling. That works out to be about 3-4 cherries and a little of the jelly goo.
- To close the pastries, fold the corners up and into the middle. They should fold almost all the way up but not quite to the center.
- Place in the preheated oven and bake for about 15 minutes, until slightly golden.
- When done, remove them from the oven, and allow them to slightly cool.
- Mix the powdered sugar and milk together in a small dish to make the glaze.
- After pastries are slightly cooled, using a spoon to drizzle them with glaze.
