Warm, tangy, and buttery, Cranberry Cream Cheese Crescent Bites are a tiny festive treat that beginner cooks can master in under 30 minutes. Soft cream cheese mingles with bright cranberries inside flaky crescent dough cups, offering a perfect balance of sweet and tart in every bite — ideal for holiday trays, brunches, or a special snack.
Golden, bite-sized crescent cups filled with sweetened cream cheese and bursts of cranberry.
Why You’ll Love ThisCranberry Cream Cheese Crescent Bites Recipe
Quick and easy to prepare with pantry-friendly ingredients and minimal hands-on time.
Combines creamy, tangy, and flaky textures for a crowd-pleasing flavor contrast.
Perfect for holiday parties, potlucks, or a cozy family brunch — they look fancy but are effortless.
A Little Background
Bite-sized filled pastries like these crescent cups are a modern spin on traditional filled tarts and pastry puffs. They lean on the convenience of store-bought crescent dough while delivering homemade flavor through a simple cream cheese filling and bright pops of cranberry. They’re especially popular during the fall and winter months when cranberry-forward dishes are in season.
Key Ingredients for perfect Cranberry Cream Cheese Crescent Bites
Crescent roll dough: Pre-made dough forms the flaky cups quickly and evenly.
Cream cheese (8 oz): Softened for a smooth, tangy filling base.
Dried cranberries: Provide concentrated tart-sweet bursts in every bite.
Granulated sugar (or brown sugar): Sweetens the cream cheese filling nicely.
Vanilla extract: Enhances the filling with warm, aromatic flavor.
Step-by-Step Instructions to make Cranberry Cream Cheese Crescent Bites
Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tin so the crescents release easily.
Unroll one can of crescent roll dough and separate into triangles. Gently press each triangle into a muffin cup, pressing the seams together at the bottom to form a small cup.
In a bowl, beat 8 ounces of softened cream cheese with about 1/4–1/3 cup granulated sugar and 1 teaspoon vanilla extract until smooth and creamy.
Drop about 1 teaspoon of the cream cheese mixture into each prepared crescent cup, smoothing the top slightly with the back of a spoon.
Top each filled cup with 2–3 dried cranberries (or a small spoonful of chopped fresh cranberries if preferred).
Optionally sprinkle a pinch of cinnamon sugar or coarse sugar over the tops for sparkle and gentle crunch.
Bake for 10–12 minutes, until the crescent edges are golden and the filling is set around the edges. Avoid over-baking to keep the filling creamy.
Allow the bites to cool in the pan for 5–10 minutes, then remove to a wire rack to cool slightly before serving. Serve warm or at room temperature.
Pro Tips & Variations
For extra flavor, stir a teaspoon of orange zest into the cream cheese mixture or add a few drops of orange extract.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a warm oven to refresh the pastry.
Variations: Swap dried cranberries for raspberry preserves, chopped fresh berries, or a spoonful of cranberry sauce for a softer, saucier bite.
Serving Suggestions
Pair these Cranberry Cream Cheese Crescent Bites with a hot coffee or spiced tea for brunch, or include them on a holiday dessert board alongside cookies and nuts. They also make a delightful appetizer at cocktail parties when served warm.
Cranberry Cream Cheese Crescent Bites
Flaky crescent dough cups filled with a silky vanilla-kissed cream cheese and a jewel-bright spoonful of cranberry sauce. These bite-sized holiday treats come together fast and bake up golden in minutes—perfect for parties, brunch boards, and cozy snacking.
1tuberefrigerated crescent dough sheet (8 oz)If using perforated crescent rolls, pinch seams to seal.
nonstick cooking spray
Filling & Topping
4ozcream cheese, softenedRoom temperature for the smoothest filling.
2tbspgranulated sugar
1/2tspvanilla extract
1/2cupwhole berry cranberry sauceCanned or homemade.
1tsporange zestOptional, for a citrus lift.
1/4cupchopped pecansOptional, for crunch.
Instructions
Preheat oven to 375°F (190°C). Lightly coat a 24-cup mini muffin pan with nonstick spray.
Unroll the crescent dough sheet on a cutting board. Using a knife or pizza cutter, cut into 24 even squares. If using perforated crescent rolls, pinch seams to seal before cutting.
Press one dough square into each muffin cup, gently shaping it to form a little well for the filling.
In a mixing bowl, beat the softened cream cheese with sugar and vanilla until smooth and fluffy. Stir in orange zest, if using.
Spoon about 1 teaspoon of cream cheese mixture into each dough cup. Top with a small dollop (about 1/2 to 1 teaspoon) of whole berry cranberry sauce. Sprinkle pecans over the tops, if desired.
Bake 10–12 minutes, or until the crescent edges are puffed and golden and the filling is just set around the edges.
Cool in the pan for 5–10 minutes, then carefully loosen and transfer to a rack. Serve warm or at room temperature.
Notes
No crescent dough sheet? Use regular crescent rolls and pinch the seams well before cutting into squares.Make-ahead: Mix the cream cheese filling up to 2 days in advance and refrigerate. Assemble and bake just before serving for the flakiest texture.Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a sheet pan at 325°F for 6–8 minutes to refresh the pastry.Variations: Swap cranberry sauce for raspberry preserves, add a tiny cube of brie under the cranberry, or finish with a drizzle of honey and a leaf of fresh rosemary for a savory-sweet twist.
