This recipe was born from the leftovers I had when making my chocolate cherry cream cheesecake. I still had some of the cream cheese mixture and cherry pie filling left over and I really didn’t want to throw it away. I looked online to see if I could get some ideas and I found something similar and I thought, I’m going to make mini cheesecakes.
Apparently a lot of people use refrigerated dough to make these kinds of recipes. I was surprised to find “rounds” of croissant dough. I had never seen them before. I thought maybe I should take the traditional croissant dough and pinch the seams to get the rounds I needed. I was glad I didn’t have to do this work, that it was already done for me.
Ingredients
1 Pillsbury Crescent Rolls
flour, just for dusting
Filling
4 ounces of soft cream cheese
⅓ cup of sugar
vanilla splash
1 box of cherry pie filling
Icing
⅓ cup powdered sugar
2 teaspoons of milk
Instructions
Open the roll container and do not unroll the rolls. Use a sharp, serrated knife to cut them like cookie slices. Make 10 slices.
Place each slice on a cookie sheet lined with parchment paper.
Use a measuring cup to flatten each roll and build a small wall around it.
Use a drop of flour to keep it from sticking and press with your fingertips.
Filling
Electrically mix the cream cheese, sugar and vanilla until smooth.
Pour a small amount into each “Danish”.
Add a teaspoon of cherries.
Bake in the oven at 350 for 18-20 minutes.
Allow to cool and add a drizzle of icing.
Icing
Mix the milk and sugar and sprinkle over the Danishes. You can use a piping bag if you wish.