Raspberry Cream Cheese Crescent Ring

[Alyssa Rivers]

This Raspberry Cream Cheese Crescent Ring is a simple pastry with a flaky, golden crust, a sweet and tangy cream cheese filling, and a burst of raspberry flavor. Perfect for breakfast, brunch, or dessert, it’s easy to make yet impressively delicious!

Reasons You’ll Love This Recipe​

• Stunning Presentation: The gorgeous colors of this raspberry cream cheese pastry and ring shape make it an eye-catching centerpiece for your table.
• So Easy to Make: This pastry comes together quickly, using simple ingredients, including ready-to-go dough.
• Great for Special Brunches: This is a fun way to serve a sweet treat for breakfast or brunch. Pair it with my sausage balls and mini quiches for a balanced spread!

Pastry Perfection​

I am obsessed with pastries! Especially if they have creamy cheese and raspberry in them! I remember going to a Gas station up in the Utah mountains that randomly had a bakery in it. They had these square pastries with cream cheese, fruit filling, and a drizzle of glaze. They looked so good, I had to get one. My family made fun of me, but I had the last laugh because it was seriously the best thing ever! This raspberry cream cheese crescent ring is just like those pastries from my childhood but made fresh in my own home!

Ingredients Needed​

How to Make a Raspberry Cream Cheese Crescent Ring​

This Raspberry Cream Cheese Crescent Ring may look like a bakery-worthy pastry, but it’s surprisingly simple to make! With step-by-step instructions and visuals, you’ll have no trouble creating this beautiful golden ring.

1. Make the Filling: Preheat the oven to 350ºF and line a sheet pan with parchment paper. Add the cream cheese, egg, granulated sugar, vanilla, and lemon zest to a large bowl. Beat with a hand mixer on medium-high speed until smooth and creamy.
2. Prep the Dough: Arrange the crescent rolls on the cookie sheet so the thick ends of the triangles of dough overlap, pressing them together. Continue with all of the triangles of dough, curving them so there is a large circle or oval in the center of all the joined triangles, and the points fan out like a sunburst.
3. Add Cream Cheese Mixture: Spread the cream cheese mixture over the thickest part of the crescent rolls.
4. Add the Raspberry Filling: Spoon the raspberry filling over the top of the cream cheese mixture.
5. Bake: Fold the points of the triangles over the top of the fillings and tuck them under the edge of the dough on the other side. Bake for 23-26 minutes, until the dough is golden brown.
6. Cool and Add Glaze: Let the pastry cool for 5-10 minutes. While it cools, prepare the glaze by whisking together the powdered sugar and milk until it is a slightly runny consistency. Once slightly cooled, drizzle the glaze over the top of the pastry. Slice and serve warm.

Raspberry Cream Cheese Crescent Ring Tips​

Here are some helpful tips and variation ideas to take your crescent ring to the next level!

• What if I didn’t soften my cream cheese? If you need to soften the cream cheese in the microwave, only do it for about 15-20 seconds. Overly softened cream cheese can end up with runny cheesecake filling. I like to set it on the counter to soften about an hour before I start baking.
• Lots of filling! This recipe has a lot of filling, which can ooze out as the crescent ring bakes. If you prefer a neater look or just like less filling, cut the ingredients for the cheesecake filling in half and use half of the can of pie filling.
• Make it like a Danish! You can add ½ teaspoon of almond extract to the cheesecake filling and sprinkle some toasted slivered almonds on top to make it more of a raspberry cream cheese Danish!
• Do I have to use Raspberry? The raspberry pie filling can be replaced with any kind of pie filling! Try strawberry, blueberry, cherry, or even lemon pie filling to change it up.
• ***Baking Tip: When the top of the pastry is browned, double-check the bottom of it to make sure it has baked through. If the bottom still looks a little doughy, tent some foil over the top to prevent it from burning as the dough finishes baking through.

Leftovers Raspberry Cream Cheese Crescent Ring​

• Fridge: Store leftover raspberry cheesecake crescent ring in an airtight container in the refrigerator for up to 3 days. Reheat slices for 15-20 seconds in the microwave.
• Don’t Make Ahead: I don’t suggest preparing this in advance because the crescent roll dough won’t bake properly if it is chilled or left out for too long after the cans have been opened.

More Brunch Recipes​

Brunch is a big hit with my family! And I’ve got lots of simple yet delicious brunch and breakfast recipes that everyone will love! Whether you’re craving something sweet or savory, these dishes are sure to be favorites!



Desserts

Cinnamon Pull-Apart Bread​

1 hr 40 mins



Breakfast

Breakfast Stromboli​

45 mins



Breakfast

Monkey Bread Muffins​

25 mins



Breakfast

Cowboy Quiche​

1 hr 5 mins

Print

Raspberry Cheesecake Crescent Ring​

This Raspberry Cream Cheese Crescent Ring is a simple pastry with a flaky, golden crust, a sweet and tangy cream cheese filling, and a burst of raspberry flavor.
Course Breakfast, brunch
Cuisine American
Keyword breakfast pastry, Raspberry Cheesecake Crescent Ring, Raspberry cheesecake crescent ring recipe, raspberry cream cheese breakfast pastry recipe, raspberry cream cheese crescent ring
Prep Time 15 minutes minutes
Cook Time 26 minutes minutes
cool time 10 minutes minutes
Total Time 51 minutes minutes
Servings 8 servings
Calories 493kcal
Author Alyssa Rivers

Equipment​

• Hand Mixer

Ingredients​

• 8 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon lemon zest
• 2 (8-ounce) tubes refrigerated crescent rolls
• 1 (21-ounce) can raspberry pie filling
• ⅔ cup powdered sugar
• 1-2 tablespoons milk

Instructions​

• Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper.
• Add 8 ounces cream cheese, 1 large egg, ½ cup granulated sugar, 2 teaspoons vanilla extract, and 1 tablespoon lemon zest to a large bowl. Beat with a hand mixer on medium-high speed until smooth and creamy.
• Arrange 2 (8-ounce) tubes refrigerated crescent rolls on the sheet pan so the thick ends of the triangles of dough overlap, curving them so there is a large oval in the center of all the joined triangles and the points fan out like a sunburst.
• Spread the cream cheese mixture over the thickest part of the crescent rolls, then spoon 1 (21-ounce) can raspberry pie filling evenly over the top.
• Fold the points of the triangles over the top of the fillings and tuck them under the edge of the dough on the other side.
• Bake for 23-26 minutes, until the dough is golden brown.
• Let the pastry cool for 5-10 minutes while you prepare the glaze by whisking together ⅔ cup powdered sugar and 1-2 tablespoons milk until it is a slightly runny consistency.
• Once slightly cooled, drizzle the glaze over the top of the pastry. Slice and serve warm.

Nutrition​

Calories: 493kcal | Carbohydrates: 69g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 49mg | Sodium: 561mg | Potassium: 51mg | Fiber: 1g | Sugar: 45g | Vitamin A: 414IU | Vitamin C: 17mg | Calcium: 52mg | Iron: 1mg​

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