Chocolate Cheesecake Crescent Twists
What if you could combine the flaky perfection of crescent dough with the rich creaminess of cheesecake and melty chocolate—all in one bite? These Chocolate Cheesecake Crescent Twists are the effortless yet impressive pastry delight you've been craving.
Ingredients
- 1 refrigerated crescent dough sheet If unavailable, use regular crescent roll dough, carefully pressing the seams together.
- 6 oz cream cheese, softened Full-fat ensures the richest texture, but light cream cheese works in a pinch.
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ⅓ cup mini chocolate chips Swap mini chips for chopped dark chocolate or Nutella for a different twist.
- 2 tbsp melted butter
- 2 tbsp coarse sugar Coarse sugar adds crunch, but granulated sugar or cinnamon sugar works too.
Instructions
- Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
- Unroll the crescent dough sheet and gently stretch it into an even rectangle on a clean surface.
- In a bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth.
- Spread the cream cheese mixture thinly over half of the dough. Sprinkle mini chocolate chips evenly over the filling.
- Fold the unfilled side of the dough over the filling to create a layered rectangle.
- Cut into 12 even strips using a sharp knife or pizza cutter.
- Twist each strip 2–3 times and place them on the prepared baking sheet, leaving space between each twist.
- Brush the tops lightly with melted butter and sprinkle with coarse sugar.
- Bake for 11–14 minutes, until puffed and golden. Let cool for 5 minutes before serving.
Notes
Faster than a coffee-shop run but tastier than store-bought pastries, these twists are a time-saving indulgence.