Nadiya's Raspberry Cheesecake Croissants

Published March 18, 2021

As I mentioned in my 4 Netflix shows for Foodies, Nadiya Hussain’s show Nadiya’s Time to Eat inspired me to test some of the recipes she made on the show.

As a self-proclaimed #CarbQueen, I knew I had to make her raspberry cheesecake croissants!

If you’re an ambitious baker, you can bake homemade croissants. If you’re like me — as Nadiya recommends — you can use store-bought croissants for this recipe.

Ingredients for Nadiya’s Raspberry Cheesecake Croissants

I happened to have a bag of frozen raspberries on hand from my last Trader Joe’s haul so I decided to use that.

I defrosted the raspberries while the cream cheese softened to room temperature. In the end, I popped them in the microwave to take the chill off, which is why I have a bit more juice in the bowl and pink color to my cheesecake filling.

How to Make Nadiya’s Raspberry Cheesecake Croissants

Tools for this Dish

• One large mixing bowl

  • Measuring spoons

  • Whisk or rubber spatula

• Knife for cutting croissants

• 6-piece muffin tin

  • Spoon for the filling

Cooking Notes

Mixing the Filling

The hardest part for me was mixing the filling because I didn’t let my cream cheese soften enough. I highly recommend that you allow it to be buttery soft, so that you can easily remove it from the wrapper and fold the ingredients together to form the filling.

I was worried based on Nadiya’s order of adding the ingredients, that I wouldn’t have enough filling for the 6 croissants. Once you add the egg, the mixture thins into the expected texture. The addition of the flour expands the amount of filling and was more than enough for me to generously fill the croissants.

Storing Your Raspberry Cheesecake Croissants

My family ate half of the croissants when they came out of the oven. I saved two and placed them in the fridge for my sister to try.

The croissant stiffened with the chill from the fridge, so I don’t think my sister enjoyed it as much as when it was crisp and buttery from the oven. If I was going to serve them from the fridge, i would let them warm at room temperature or pop them in the oven to heat them through.

The Final Product

I’m relieved that Nadiya’s raspberry cheesecake croissants turned out just as bright and lovely as when she cooked them during her show!

I was nervous as I was making the filling that maybe I had messed up a conversion, but in the end, they turned out to be an exciting breakfast treat that my family loved.

Recipe Score

I give Nadiya’s raspberry cheesecake croissants a 10/10. Croissants are my favorite to begin with, but when you fill them with cheesecake and bake them again, they’re even more amazing.

• Recipe Level

  • Easy: Since this recipe uses premade croissants, all you have to do is create the filling. The recipe is even easier when you can use shortcuts like frozen raspberries instead of fresh. Plus, Nadiya mentions in her show that you can make the filling in advance and then combine the croissants and add the filling right before you bake them.

• Ingredients

  • This recipe has a short ingredient list. You can find all of these ingredients at your local store — and depending on your taste — may already be a staple ingredient in your kitchen.

• Prep

  • Remember to let your cream cheese warm to room temperature so it is easier to stir your cheesecake filling. A few hours will do.
    
    If you’re using frozen raspberries instead of fresh, take them out of the freezer at the same time as the cream cheese so that they thaw before you bake.

• Flavor

  • 10/10: I worried that the croissants would burn by baking again, but they don’t. They crisp up and turn a rich golden color.
    
    The cheesecake filling bakes to be somewhat-solid on top and creamy in the middle. I use a fork and a knife so I could have a scoop of the warm filling overtop the buttery croissant. There was a generous amount of filling, and I didn’t find it to be overly sweet. I was reminded more of a Danish-flavor with the bright raspberry notes. I would absolutely make this recipe again!

K. Martinelli Makes Nadiya’s Raspberry Cheesecake Croissants

Have you watched Nadiya’s Time to Eat on Netflix?

Leave a comment if you’ve tried this recipe or have watched Nadiya’s cooking shows. I’d love to hear your thoughts and favorites.

Looking for a new dessert recipe? Browse all my dessert recipes here.