Cranberry Cream Cheese Bites

These cranberry cream cheese bites are easy, delicious, and poppable cheesecake bites perfect for the holiday season. Flaky dough wrapped around cheesecake and cranberry sauce fillings? Yes, please!

📝 Ingredients

• 2 containers Pillsbury refrigerated crescent rolls
• 1 3/4 cups fresh cranberries
• 1/2 cup granulated sugar
• 6 tablespoons water
• 3 tablespoons cornstarch
• 8 ounce cream cheese, (room temperature)
• 1/2 cup sugar
• 1 egg yolk
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 3/4 cup powdered sugar
• 2 tablespoons leftover cranberry sauce
• 1 tablespoon milk, (more if needed)
• 1 teaspoon vanilla extract

👨‍🍳 Instructions

1. 1Preheat the oven to 375° and spray 2 baking sheets with a non-stick cooking spray or line with parchment paper.
2. 2--- Cranberry Sauce ---
3. 3In a small saucepan, add cranberries and sugar. Stir.
4. 4In a small mixing bowl, mix water and cornstarch until combined then add to the cranberry mixture.
5. 5Cook on low for 5-7 minutes until the cranberry mixture has thickened. Set aside to cool.
6. 6--- Cream Cheese Filling ---
7. 7In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
8. 8Add sugar, egg yolk, vanilla and lemon juice. Beat for an additional 2 minutes.
9. 9--- Cranberry Drizzle ---
10. 10In a small bowl, add powdered sugar, cranberry sauce, and milk. Stir to combine and add more milk to reach desired consistency. Set aside.
11. 11--- Making The Bites ---
12. 12Unroll the crescent dough on a clean surface or lightly floured cutting board.
13. 13Cut each triangle in half lengthwise so there are two crescent triangles made out of one.
14. 14Spread cream cheese mixture over each one and then add the cranberry sauce on top.
15. 15Roll from the outside edge towards the center of the crescent dough.
16. 16Continue rolling each cranberry bite and place on the prepared baking sheet. Repeat the process with the second crescent dough.
17. 17Place both baking sheets in the oven for 14-16 minutes, or until golden brown.
18. 18Remove from the oven, let cool for a few minutes, drizzle with glaze, and dust with powdered sugar.