These buttery, flaky blackberry cheesecake croissants are filled with sweet blackberry filling, creamy cheesecake filling, and topped with a buttery crumble and caramel glaze. They’re bakery-style pastries that taste amazing for breakfast, brunch, dessert, or even an afternoon coffee break.
If you like sweet treats like these that double as breakfast or a snack, try our blueberry sweet rolls, apple toaster strudels, or sweet-and-savory maple bacon twists with maple icing.
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Why You’ll Love This Recipe
- Flaky and buttery croissants
- Creamy cheesecake filling
- Homemade blackberry filling
- Easy to make
- Perfect for brunch or dessert
- Bakery-style results at home
Key Ingredients
See the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
- Croissant Rolls: The flaky, buttery base that makes these pastries feel extra fancy without much work.
- Blackberries: Bring a sweet-tart flavor that keeps the pastries fresh and fruity instead of overly sweet.
- Lemon Juice: Brightens the blackberry filling and helps balance all the rich flavors.
- Cream Cheese: Adds that creamy cheesecake-style center that makes every bite smooth and indulgent.
- Butter, Brown Sugar & Honey: Combined into the caramel glaze, these ingredients create a sticky, golden finish that makes the croissants extra rich and bakery-style.
- Flour, Cold Butter & Brown Sugar: Create a sweet, crumbly topping that adds a buttery crunch and a deep, caramel-like sweetness.
Variations
- Use Different Berries: Your favorite berries will work wonderfully.
- Add Nuts: Top with chopped pecans, walnuts, or almonds for extra crunch.
- White Chocolate Drizzle: A white chocolate drizzle adds more flavor and makes the croissants extra special.
- Minis: Use mini croissants for a fun, bite-sized variation.
- Add Citrus: Add a little lemon zest to the cream cheese filling for extgra brightness.
How to Make Blackberry Cheesecake Croissants
1: Bring the blackberry filling ingredients to a boil. Then, reduce the heat and simmer until thickened. Set aside to cool.
2: Beat the cream cheese until smooth. Then, beat in the remaining ingredients. Set aside.
3: Cut cold butter into a mix of brown sugar and flour until crumbly. Set aside.
4: Cut a few cuts in the top of the croissants and pull back the center tips to create a pocket.
5: Fill the pocket with blackberry filling, followed by cream cheese filling.
6: Mix the glaze ingredients. Then, brush it all over the croissants and top with the crumble.
7: Bake until golden brown and crisp.
8: Cool slightly and enjoy!
Expert Tips
- Stir the blackberry filling occasionally to avoid sticking.
- Bring the cream cheese to room temperature for the best filling texture.
- Be sure not to cut all the way through the croissant rolls.
- Don’t overfill the croissants.
- Serve warm for the best flavor and texture.
Blackberry Cream Cheese Croissants FAQ
Yes, you can. They work just as well. Thaw and drain them first to avoid excess liquid.
Croissant rolls or large croissants work best for these stuffed croissants.
Allow any hot fillings to fully cool and avoid overstuffing the croissants.
These croissants will stay fresh for up to 3 days in the refrigerator when stored in an airtight container.
Yes, you can. Wrap the croissants in plastic wrap and freeze for up to a month in an airtight, freezer-safe container.
Tasty Pairings for These Stuffed Croissants
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Blackberry Cream Cheese Croissants with Caramelized Glaze
Ingredients
Blackberry Filling
- 1½ cups blackberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
Cream Cheese Filling
- 8 ounce cream cheese, room temperature
- ½ cup powdered sugar
- 1 tablespoon vanilla extract
Carmel Glaze
- ¼ cup butter
- ¼ cup brown sugar
- 2 tablespoons honey
Crumble Topping
- ¼ cup flour
- 2 tablespoons brown sugar
- 2 tablespoons butter, cold and fine cubed
- 6 store-bought croissants
Instructions
- Preheat the oven to 375°.
Blackberry Filling
- In a medium saucepan, add the blackberries, sugar and lemon juice.
- Stir until sugar is dissolved.
- Bring blackberries to a boil, and reduce heat to medium low, stirring occasionally.
- Simmer for 10-15 minutes or until thickened and most of the liquid has reduced down.
- Remove from heat and set aside to cool.
Cream Cheese Filling
- In a large bowl, beat the cream cheese on low for 2-3 minutes or until smooth.
- Add the powdered sugar and vanilla. Beat on low until the sugar is incorporated.
Crumble Topping
- In a small bowl mix flour and brown sugar together. Cut in cold butter with the backs of forks or
- your fingers until the mixture resembles coarse grained sand. Set aside.
Prepare the Croissants
- Cut a slit down the center of the croissant until you get to the folded end, making sure not to go through the bottom side.
- Cut a slit horizontally, again making sure not to go through the bottom.
- Gently peel back the top, leaving the sides intact so you have a star shaped pocket in the center.
- Put a teaspoon of berry filling into the center of the croissant.
- Next, add 2 tablespoons of cream cheese over the blackberry filling.
- Add a little more blackberry filling over the cream cheese.
- Carefully pull the star edges back towards the center of the croissant.
- Repeat the process with the remaining croissants and fillings.
Caramel Glaze
- In a small bowl melt the butter
- Add the brown sugar, and honey, and mix until the butter is fully incorporated.
- Brush the buttons of each croissant and place onto a foil lined cookie sheet, or into a pancake sheet pan.
- Brush the tops and the sides of the croissants with remaining caramel glaze.
- Sprinkle the tops with crumble.
- Bake at 375 for 18-20 minutes or until browned and hardened.
Notes
- Stir the blackberry filling occasionally to avoid sticking.
- Bring the cream cheese to room temperature for the best filling texture.
- Be sure not to cut all the way through the croissant rolls.
- Don’t overfill the croissants.
- Serve warm for the best flavor and texture.
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