Raspberry cream cheese croissants are stuffed with a rich cream cheese filling and homemade raspberry sauce, and topped with a sweet brown-sugar-honey glaze and a crumb topping. They’re bakery-worthy without all the work!
These croissants taste like something you’d grab from a fancy bakery case, but they’re surprisingly easy to make right at home. Whether you’re serving them for brunch, breakfast, dessert, or an afternoon coffee break, they disappear fast.
If you’re a fan of sweet breakfast treats, be sure to try my blueberry crescent cream cheese muffins, mini cinnamon rolls, and more found in the breakfast recipes section.
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Why You’ll Love This Recipe
- Bakery-quality flavor at home
- Sweet, tangy raspberry filling
- Rich cream cheese center
- Perfect flaky texture
- Easy to make with pre-baked croissants
- Great for brunches, holidays, or dessert
Key Ingredients
See the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
- Croissants: The buttery, flaky base that holds everything together. Using pre-baked croissants makes this recipe feel fancy without a ton of work.
- Raspberries: These bring the bright, fruity flavor that cuts through all the richness. They add a little tartness that keeps the pastries from feeling too heavy.
- Cream Cheese: The creamy center of the whole recipe. It gives the filling that cheesecake-style texture and makes every bite extra rich and smooth.
- Brown Sugar: Adds warm caramel-like sweetness, especially in the glaze and crumb topping. It helps give the croissants that bakery-style flavor.
- Honey: Gives the glaze a sticky, glossy finish and adds a little extra depth of sweetness that pairs perfectly with the raspberries.
Variations
- Mixed Berry Croissants: Swap the raspberries for blueberries, strawberries, or blackberries.
- Lemon Raspberry Croissants: Add extra lemon zest to the cream cheese filling for a bright citrus flavor.
- Chocolate Raspberry Croissants: Add mini chocolate chips to the cream cheese mixture for a rich dessert-style pastry.
- Almond Croissants: Sprinkle sliced almonds over the crumb topping before baking.
How to Make Raspberry Cream Cheese Croissants
1: Cook the raspberry filling ingredients until the berries have burst, the mixture has cooked down, and it is thickened. Set aside to cool.
2: Beat the cream cheese until smooth. Then, beat in the remaining cream cheese filling ingredients until smooth.
3: Mix the crumble topping ingredients with a fork until you have coarse crumbs.
4: Create an X in the center of each croissant with a sharp knife and peel back the resulting triangles to make a pocket.
5: Add the cream cheese mixture. Then, top with the raspberry filling. Repeat for all croissants.
6: Mix the brown sugar and honey glaze, then brush it onto the bottom of each croissant (or in the pan). Place them on a baking sheet.
7: Baste the sides and tops with the glaze and top with the crumble mixture.
8: Bake until a toothpick inserted into the center comes out clean. Cool until warm and enjoy!
Expert Tips
- Bakery croissants from Costco or Sam’s Club work perfectly because they’re buttery, flaky, and sturdy enough to hold the filling.
- Fully soften your cream cheese for the richest, creamiest texture.
- Don’t skip the glaze. The brown sugar honey glaze adds incredible flavor and helps create that gorgeous golden finish.
- Cooling the raspberry filling keeps the croissants from becoming soggy.
- This is one time when you don’t want to line your baking sheet. The hot metal caramelizes the bottom of the croissants.
Raspberry Cream Cheese Croissants FAQs
Yes! Frozen raspberries work perfectly in the raspberry filling. There’s no need to thaw them. Just cook as you normally would.
You can refrigerate these croissants in an airtight container for up to 3 days.
Yes, you can. Wrap individual croissants in plastic wrap and freeze in an airtight container for up to a month.
For the best texture, reheat in the oven at 300°F for about 5–7 minutes. This helps crisp the croissants back up.
More Delicious Croissant Recipes to Try
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Raspberry Cream Cheese Croissants
Ingredients
Raspberry Filling
- 2 cups raspberries
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Cream Cheese Mixture
- 8 ounce cream cheese, room temperature
- ¼ cup sugar
- 1 large egg
- 1 tablespoon vanilla extract
Brown Sugar Honey Glaze
- ¼ cup butter
- ¼ cup brown sugar
- 2 tablespoon honey
Crumb Topping
- ¼ cup all purpose flour
- 3 tablespoons butter, cold
- 3 tablespoons sugar
- 6 store-bought croissants, (we got ours from Sam's Club)
Instructions
- Preheat the oven to 350°.
Raspberry Filling
- In a medium saucepan over medium heat, add raspberries, 1⁄2 cup sugar, lemon juice, and cornstarch.
- Cook raspberries for 7 minutes stirring occasionally and breaking down any large chunks.
- Once all of the raspberries have bursted, and cooked down, continue cooking for 3 additional minutes.
- Remove from heat and let cool.
Cream Cheese Filling
- In a large bowl, beat cream cheese on medium speed for 2-3 minutes.
- Add egg, sugar, and vanilla, and beat for an additional minute until combined and the cream cheese filling is smooth.
Crumb Topping
- Mix flour, sugar, and butter in a small bowl.
- Cut the butter into the mixture until you have coarse crumbs.
Assemble the Croissant.
- Cut an X into the center of each of the croissants (be careful to not slice all the way through).
- Peel back the triangled top of the croissant, creating a pocket.
- Add 2 tablespoons of cream cheese batter into the center of the croissant.
- Top with a spoonful of raspberry filling.
- Repeat with remaining ingredients.
- Prepare a cookie sheet lined with foil or a pancake sheet pan sprayed with non-stick cooking spray.
Brown Sugar Honey Glaze
- In a small bowl, melt the butter.
- Add the brown sugar and honey to the butter. Mix until butter is incorporated into the sugar.
- Baste the bottom of each croissant with the brown sugar mixture, and set onto cookie sheet or press into the pancake tray.
- Next baste the sides and the top of the croissants with the remaining brown sugar mixture.
- Sprinkle about a teaspoon of crumble over the tops and bake at 350° for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Remove immediately from the cookie sheet and set on a cooling rack for 10 minutes before serving.
Notes
- Bakery croissants from Costco or Sam’s Club work perfectly because they’re buttery, flaky, and sturdy enough to hold the filling.
- Fully soften your cream cheese for the richest, creamiest texture.
- Don’t skip the glaze. The brown sugar honey glaze adds incredible flavor and helps create that gorgeous golden finish.
- Cooling the raspberry filling keeps the croissants from becoming soggy.
- This is one time when you don’t want to line your baking sheet. The hot metal caramelizes the bottom of the croissants.
Nutrition
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