Berry Croissant Cheesecake Muffins

These Berry Croissant Cheesecake Muffins are a delightful breakfast treat that combines the flavors of a cheesecake with a burst of mixed berries, all wrapped up in a flaky crescent roll. Perfect for a weekend brunch or any morning when you want something special.

Ingredients:

• 2 cans 8 oz each refrigerated crescent roll dough
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup mixed berries strawberries, blueberries, raspberries
• 1/4 cup powdered sugar for dusting
• Cooking spray

Instructions:

Start by heating the oven to 350F 175C

Spread the crescent roll dough out and cut it into triangles

Softened cream cheese, sugar, and vanilla extract should all be mixed together in a bowl

Mix until its nice and smooth

Put a small amount of the cream cheese mixture on each triangle of crescent rolls

Cover each triangle with cream cheese and then add a few mixed berries on top

From the wide end of each triangle, roll it up

Then, put it in a muffin tin that has been lightly sprayed with cooking spray

The muffins should be baked in a hot oven for 15 to 18 minutes, or until they are golden brown and the filling is set

Take them out of the oven and let them cool for a while

Before you serve the muffins, sprinkle them with powdered sugar

Have fun with your tasty Berry Croissant Cheesecake Muffins