Nadiya Hussain's Raspberry Cheesecake Croissants

This irresistible recipe for Raspberry Cheesecake Croissants is the ultimate breakfast-time crowd-pleaser. They're quick and easy to prepare, and will go perfectly with your morning coffee.

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Introduction

Who says you can’t have cheesecake for breakfast? Wrap it in a croissant and I reckon it’s totally acceptable. These are so simple to make, and with lots of that filling left over, there’s enough to make breakfast for another day as well, so I’ve suggested you make some Creamy Raspberry Overnight Oats. If you prefer not to make those at the moment, simply halve the quantities of the ingredients (except flour, egg and croissants) to make your croissants.

Serves 6
Easy
Cook time: 25 min

Ingredients

500g ricotta (or soft full-fat cream cheese)
4 tbsp caster sugar (or vanilla sugar, if you have any)
2 tsp vanilla extract (optional)
300g fresh or frozen raspberries
2 tbsp plain flour
1 medium egg
6 all-butter croissants

Essential kit

You will need: a 12-hole muffin tray.

Instructions

Preheat the oven to 200°C/fan 180°C and have a 12-hole muffin tray at the ready. I know we are only making 6, but they just need a bit of room – plus I don’t know many people who own a 6-hole muffin tray, I have never had one. I can’t see the sense in making 6 muffins when you can make 12, but in this instance, it is perfect.

Mix the ricotta in a bowl and whisk to loosen, then add the sugar and vanilla and mix really well. Add the raspberries and give them a stir, so that they don’t break up too much, but bleed enough to give that lovely marbled effect.

If you are making the overnight oats as well, place half the mixture in a Tupperware container with a lid and set aside – see below for how to use this. Now add the flour and egg to the remaining mixture and mix really well.

Cut each croissant horizontally, the way you would cut them if you were going to butter and jam them but not all the way through. Open them up and fit them inside the cavities of your muffin tray – you are aiming for what looks like a croissant shell cup. You might need to press lightly, to open the cavity. Do this to all 6 croissants, then fill with the ricotta mixture.

Bake in the oven for 15 minutes. There should be a gentle wobble in the centre. These are delicious eaten straight away, but equally delicious chilled from the fridge if you have any left over. They will keep for 3 days in the fridge.

If you plan on freezing them, pop them into a freezer bag (if you have several, freeze them uncovered on a tray for 1 hour first. Then pop into a freezer bag).

To make Creamy Raspberry Overnight Oats:

Having breakfast all ready for you in the morning is one of the greatest ways to save time. While the croissants are baking, add 150ml of whole milk to the mixture in the Tupperware. Add 150g of uncooked porridge oats and mix through. Pop the lid on and put it into the fridge. The oats will be ready to eat the next morning, or the morning after that. You will have breakfast ready as soon as you wake up.

I like to eat mine with an extra drizzle of honey to make them a little bit sweeter.

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