Description
Flaky croissant cups filled with rich no-bake cheesecake, finished with raspberry glaze and crushed graham crackers, inspired by the viral London bakery style.
Ingredients
Scale
- 70 g milk
- 5 g yeast
- 50 g water
- 125 g all-purpose flour
- 125 g bread flour
- 7 g salt
- 25 g granulated sugar
- 1 teaspoon honey
- 50 g butter, softened
- 130 g butter for lamination
- 1 egg
- 1 tablespoon milk
- 350 g cream cheese, room temperature
- 100 g sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2–3 tablespoons lemon juice
- 130 g sour cream
- 130 g heavy cream, whipped
- 4 tablespoons raspberry jam
- 2 tablespoons water
- 1 tablespoon sugar
- 2–3 graham crackers, crushed
Instructions
- Prepare and laminate the croissant dough with butter using single and double folds.
- Roll the dough into a 9 x 16-inch sheet.
- Shape dough strips around an inverted muffin pan and seal the bases.
- Proof until puffed, then bake at 350°F with added weight until golden.
- Whisk cream cheese and sugar until smooth.
- Add sour cream, lemon juice, vanilla, and salt, and mix well.
- Fold whipped cream into the cheesecake mixture.
- Heat raspberry jam with water and sugar to form a glaze.
- Pipe cheesecake filling into cooled croissant cups.
- Drizzle with raspberry glaze, top with graham crackers, and chill before serving.
Notes
- Keep butter cold during lamination for best layers.
- Cool croissant cups completely before filling.
- Store-bought puff pastry can be substituted for croissant dough.
- Prep Time: 2 hours
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 bun
- Calories: 420
- Sugar: 24 g
- Sodium: 310 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg