Dish Snapshot
Imagine pulling a tray of golden, pillowy crescent bites from the oven: the warm, yeasty aroma of baked pastry mingles with the tangy perfume of cranberries and the comforting, silky-sweet scent of cream cheese. Each bite offers a tender, flaky shell that gives way to a cool, luxuriously creamy center and a bright pop of whole-berry cranberry — a contrast of textures and flavors that feels both indulgent and homey. These Cranberry Cream Cheese Crescent Bites are small enough to pop in your mouth yet big enough to make a moment.
Perfect for holiday brunches, cozy weekend breakfasts, or bringing to gatherings as a sweet-but-not-too-sweet finger food, these bites land in that wonderful sweet-savory middle ground. They’re fast to assemble, delightfully shareable, and evoke holiday nostalgia while staying simple enough for everyday treats. If you like to prep ahead for a party or need a quick crowd-pleaser, this recipe is your new go-to; for a connected idea on building a protein-forward brunch spread, check this recipe for a complementary savory dish: protein-packed baked cottage cheese eggs.
Nutrition Highlights
Per-serving nutrition (estimate — 1 bite). These are approximate values calculated from USDA FoodData Central entries and typical product nutrition labels; actual numbers will vary by brand and exact portions.
- Calories: ~100 kcal
- Protein: ~3 g
- Carbohydrates: ~13–15 g
- Sugars: ~7–9 g
- Fiber: ~0.5 g
- Fat: ~5–6 g
- Saturated Fat: ~3–3.5 g
- Sodium: ~120–160 mg
Notes on accuracy: Values were estimated using USDA FoodData Central for cream cheese and canned cranberry sauce, and common manufacturer nutrition facts for refrigerated crescent dough. If you need precise nutrition for dietary reasons, weigh your final yields and use your preferred nutrition calculator or the product labels for your specific brands. Trusted sources for diet guidance include the USDA and Mayo Clinic.
Why You’ll Love It
- Comforting flavor contrast: creamy, slightly tangy filling against a buttery, flaky crescent shell — every mouthful feels balanced and bright.
- Crowd-pleasing simplicity: assemble in minutes and bake while you greet guests or brew coffee.
- Festive and nostalgic: cranberries and cream cheese feel inherently seasonal and celebratory, making these ideal for holiday brunches, potlucks, or cookie swap-adjacent trays.
- Versatile: serve warm for melty cream cheese or at room temperature for easier transport — they travel well.
- Kid-friendly and elegant at once: people of all ages are drawn to these little pillows of flavor.
Preparation Guide
Ingredients
- 1 can crescent roll dough (8-count)
- 4 oz (113 g) cream cheese, softened to room temperature
- 1/4 cup (30 g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup whole berry cranberry sauce (canned or homemade)
- Optional toppings: 2 tablespoons chopped pecans, or 1 teaspoon orange zest
Substitutions & optional swaps
- For a lighter option: use Neufchâtel (lower-fat) cream cheese.
- Gluten-free: use a gluten-free crescent dough if available (texture may differ).
- Vegan: use vegan cream cheese and a plant-based crescent dough (results vary).
- Swap cranberries: use raspberry preserves or apricot jam for a different fruity note.
Equipment
- Mini muffin tin (24-cup recommended)
- Nonstick spray or mini muffin liners
Step-by-step Instructions
- Preheat oven to 375°F (190°C). Grease or line a mini muffin tin.
- In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and fully combined. Avoid overbeating — you want it creamy, not foamy.
- Unroll the crescent dough onto a lightly floured surface. If using the standard 8-triangle can, cut each triangle in half crosswise to make 16 smaller triangles. For a 24-bite yield, you can cut triangles into thirds — adjust filling amounts accordingly.
- Press each triangle gently into a prepared mini muffin cup so the dough forms little cups with the point tucked underneath.
- Spoon about 1 teaspoon of the cream cheese mixture into each dough cup. Then spoon about 1 teaspoon of whole-berry cranberry sauce on top of the cream cheese.
- If using, sprinkle a few chopped pecans or a pinch of orange zest on top of each.
- Bake for 11–13 minutes, or until the dough is golden brown and puffed. Rotate the pan halfway through if your oven has hot spots.
- Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving (they’re best warm but not piping hot).
Practical tips
- Make sure cream cheese is well softened to avoid lumps in the filling.
- Don’t overfill the cups — too much filling can leak out and prevent proper browning.
- If your cranberries are very liquid, drain slightly on a paper towel so bites don’t get soggy.
- Check doneness visually — golden edges and a puffed dough indicate they’re ready.
Serving Suggestions
Presentation Tips
- Arrange on a serving platter in a spiral or concentric circles to show the cranberry glisten. Add sprigs of rosemary or thyme for a festive garnish that doubles as aroma.
- Dust lightly with powdered sugar for a pretty, snowy finish at holidays.
- For a brunch board, serve alongside sliced cheeses, nuts, and fruit to balance sweetness.
- Pair with hot beverages: coffee, chai, or a lightly spiced mulled cider complement the sweet-tart cranberries beautifully.
Ways to Enjoy
- Serve warm straight from the oven for melty cream cheese.
- Room temperature works well for parties where you need to set and forget.
- For a richer experience, offer a small dish of warmed apricot preserves or honey butter on the side for guests to add.
- Pack a few in a lunchbox as a sweet treat — they’re portable and compact.
Keeping it Fresh
Room temperature
- Store in an airtight container at room temperature for up to 1 day (best eaten the same day).
Refrigeration
- Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or warm briefly before serving to soften the cream cheese filling.
Freezer
- You can freeze unbaked assembled bites in a single layer on a tray for 1–2 hours, then transfer to a freezer bag for up to 2 months. To bake from frozen, add 3–4 minutes to the bake time and keep an eye on browning. Baked bites freeze well for up to 1 month; thaw in the refrigerator overnight and reheat gently.
Recipe Q&A
Q: Can I make these ahead of time?
A: Yes — assemble and refrigerate up to 24 hours before baking, or freeze unbaked as noted above. Bake from chilled, adding a couple of extra minutes as needed.
Q: What if my cream cheese filling is runny?
A: Make sure the cream cheese is well chilled if you want a firmer filling, or add a tablespoon of cream cheese to thicken. Avoid too much powdered sugar — it can make the filling grainy.
Q: Can I use homemade cranberry sauce?
A: Absolutely. If it’s very loose, simmer it a bit longer to thicken, or drain slightly before spooning into cups to avoid sogginess.
Q: How do I make these less sweet?
A: Reduce the powdered sugar to 2 tablespoons and choose a less-sugary cranberry sauce (or use fresh cranberry compote with less added sugar).
Insider Secrets
- Use cold-tucked points: when pressing dough into the tin, tuck the triangle points under the base for neat, uniform cups that won’t open during baking.
- Toast nuts briefly before topping to intensify flavor and crunch.
- If you like a little citrus lift, add a 1/4 teaspoon orange extract to the cream cheese or a sprinkle of orange zest to each bite before baking.
- For evenly browned cups, brush the outer edges lightly with a beaten egg (egg wash) if you don’t mind extra sheen and richness.
- For better portability, bake slightly longer to crisp the bottom and let cool completely before packing.
Creative Twists
- Orange-Cranberry Poppy: Add 1 teaspoon poppy seeds to the cream cheese filling and swap orange zest for the topping.
- Nutty Honey Crunch: Use almond paste or a thin smear of almond butter beneath the cream cheese and top with chopped toasted almonds and a drizzle of honey after baking.
- Vegan Version: Use vegan crescent dough (where available), a vegan cream cheese, and swap powdered sugar for a powdered erythritol blend if reducing sugar.
- Savory-Sweet: Omit powdered sugar and vanilla, use a tangy chèvre or ricotta-sweetened filling, and add thyme instead of orange zest for an appetizer twist.
- Mini Galette Style: Instead of cups, roll small dough rounds, fold edges over the filling slightly and bake for rustic tartlets.
Recipe Q&A (additional troubleshooting & tips)
-
Q: My bottoms get soggy — how to fix?
A: Bake on a preheated metal pan (not glass), avoid overfilling with cranberry, and drain excess cranberry syrup. Par-baking the dough shells for 2 minutes can help. -
Q: Can I double the recipe?
A: Yes — doubles easily. If using multiple pans, rotate them in the oven for even browning. -
Q: Best cream cheese type?
A: Full-fat brick-style cream cheese gives the richest texture; Neufchâtel lowers fat with minimal texture change.
Conclusion
Give these Cranberry Cream Cheese Crescent Bites a try the next time you want something that feels festive but is easy to pull together — they’re equal parts cozy and elegant. If you enjoy a fast, crowd-pleasing crescent-and-cream-cheese combo, you might also like this variation and tutorial for an alternate take: a similar cranberry crescent recipe.
For more inspiration and a couple of tested takes on this concept, check these helpful references: Easy cream cheese cranberry crescent rolls – Rhubarbarians and Cranberry-Cream Cheese Crescent Bites Recipe – Pillsbury.com.
If you make them, snap a photo and share — I’d love to hear how you topped or tweaked them for your table. Happy baking!
Print
Cranberry Cream Cheese Crescent Bites
- Total Time: 28 minutes
- Yield: 24 bites 1x
- Diet: Vegetarian
Description
Delightful bite-sized pastries filled with creamy cheese and tangy cranberry sauce, perfect for holiday gatherings.
Ingredients
- 1 can crescent roll dough (8-count)
- 4 oz (113 g) cream cheese, softened to room temperature
- 1/4 cup (30 g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup whole berry cranberry sauce (canned or homemade)
- Optional toppings: 2 tablespoons chopped pecans, or 1 teaspoon orange zest
Instructions
- Preheat oven to 375°F (190°C). Grease or line a mini muffin tin.
- In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and fully combined.
- Unroll the crescent dough and cut each triangle in half to make smaller triangles.
- Press each triangle gently into the prepared mini muffin cup.
- Spoon about 1 teaspoon of the cream cheese mixture into each dough cup and top with cranberry sauce.
- If using, sprinkle a few chopped pecans or orange zest on top.
- Bake for 11–13 minutes, or until golden brown and puffed.
- Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
These bites can be made ahead of time and refrigerated or frozen for later baking. Perfect for parties or cozy breakfasts.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 100
- Sugar: 8g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 10mg
