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.
Equipment
- Mini muffin pan
- Mixing Bowl
- Hand mixer or whisk
- Knife or pizza cutter
- Measuring spoons
Ingredients
Crescent Cups
- 1 tube refrigerated crescent dough sheet (8 oz) If using perforated crescent rolls, pinch seams to seal.
- nonstick cooking spray
Filling & Topping
- 4 oz cream cheese, softened Room temperature for the smoothest filling.
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup whole berry cranberry sauce Canned or homemade.
- 1 tsp orange zest Optional, for a citrus lift.
- 1/4 cup chopped pecans Optional, 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.
Nutrition
Calories: 85kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 8mgSodium: 125mgPotassium: 25mgSugar: 4gVitamin A: 60IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg
Tried this recipe?Let us know how it was!