STRAWBERRY CREAM CHEESE CRESCENT DESSERT

by

STRAWBERRY CREAM CHEESE CRESCENT DESSERT

INGREDIENTS:

• 2 tubes (8 oz each) crescent roll dough sheets (or regular crescent rolls pinched together) • 2 packages (8 oz each) cream cheese, softened • 1 cup granulated sugar • 1 tsp vanilla extract • 1 large egg (optional, for binding the cheesecake layer) • 2 cups fresh strawberries, diced • 1/2 cup strawberry glaze or strawberry jam • 1/2 cup white chocolate chips or vanilla melting wafers (for drizzling)

HOW TO MAKE:

  1. Preheat the oven to 375°F (190°C).
  2. Lightly grease a 9×13-inch baking dish.
  3. Unroll one package of the crescent roll dough and press it flat into the bottom and slightly up the sides of the prepared baking dish, sealing any perforations.
  4. In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. (An egg can be beaten in here if a firmer cheesecake layer is desired).
  5. Spread the cream cheese mixture evenly over the bottom crescent dough layer.
  6. In a medium bowl, toss the diced fresh strawberries with the strawberry glaze or jam until well coated.
  7. Spoon the strawberry mixture evenly over the cream cheese layer.
  8. Unroll the second package of crescent roll dough carefully over the top of the strawberries, pressing the edges together gently to seal.
  9. Bake for 25–30 minutes, or until the top crescent crust is puffed and golden brown.
  10. Remove from the oven and let it cool completely at room temperature, then chill in the refrigerator for at least 1 hour to set.
  11. Melt the white chocolate chips or vanilla melting wafers in the microwave in 30-second intervals, stirring until smooth.
  12. Drizzle the melted white chocolate in a crosshatch pattern over the chilled dessert.
  13. Slice into squares and serve cold or at room temperature.

TIPS:

• Make sure the cream cheese is fully softened to avoid lumps when mixing.

• Pat the fresh strawberries dry with a paper towel if they are overly wet so the filling doesn’t get soggy.

• Chill the dessert before slicing for cleaner, neat squares.

• If using regular crescent rolls instead of seamless sheets, firmly pinch all the seams together with your fingers.

STORAGE:

Store leftovers covered in the refrigerator for up to 4 days.

Best served chilled. Freezing is not recommended due to the cream cheese and fresh fruit texture.

NUTRITIONAL INFORMATION:

Yield: About 12 servings

Approximate per serving:

• Calories: 310 kcal • Protein: 5 g • Carbohydrates: 34 g • Total Fat: 17 g • Saturated Fat: 8 g • Fiber: 1 g • Sodium: 260 mg

Nutrition values are estimates and may vary depending on the specific brands of dough, cream cheese, and toppings used.

Leave a Comment