Cheesecake Croissant Cups Recipe (with Video)

Prepare the muffin pan and croissant sheet
1. Brush butter on an upside down muffin pan.
2. Remove 3x16” of the croissant sheet and place in the fridge. Divide the remaining 6x16” into 9 strips along the length (should be roughly 2/3” each).
3. Gently stretch each strip and roll it around each muffin cup, trying your best not to leave any gaps. Press down so the strip holds its shape.
4. Cut the remaining 3x16” sheet into 2 3x8” sheets. Roll each into a log along the length like a cinnamon roll. Then cut into 9 circular pieces.
5. Place each circle on a flat surface and roll it out until it’s slightly larger than the base of your cup. Place onto the cup and stretch to seal together with the strips placed earlier. Work one piece at a time, keeping the remaining in the fridge.
Proof and bake the cups
1. Proof cups at room temperature for 2 hours until they look nicely puffed up. Preheat oven to 350F.
2. Brush with egg wash and then place the tray in the oven. Bake for 20 min, then place some weight on top of the cups to flatten them (eg a light baking sheet). Bake for another 10-15 min with the weight.
Prepare the cheesecake batter and syrup
1. Whisk cream cheese and sugar until combined. Add sour cream, lemon juice, vanilla and salt and whisk. Then fold in whipped heavy cream.
2. Heat jam with water and sugar until they form a thick syrup.
Assemble and serve
1. Separate each cup and fill with cheesecake batter, top with some syrup and crushed Graham crackers.
2. Refrigerate for 2-3 hours, then serve and enjoy.