Berry Cheesecake Croissant Bake

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 30

Rest/soak Time: 15

Total Time: 1

Servings: servings

Calories: 349kcal

Author: Lauren

This macro-friendly Berry Cheesecake Croissant Bake is made with buttery croissants, a creamy cheesecake filling, and juicy berries. It’s an easy, crowd-pleasing breakfast or brunch recipe that feels bakery-worthy with minimal effort.🥐🍓🫐

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Ingredients

4 large croissants (280g) cut into small pieces
1/2 cup cottage cheese (120g)
3/4 cup whole milk (180g)
4 large eggs
2 egg whites
1/3 cup maple syrup or sugar (80g)
1 tsp. vanilla extract
Pinch of salt
4 oz. cream cheese cubed (I used neufchatel)
1.5 cups fresh berries (210g)
Powdered sugar for topping/serving (optional)

Instructions

First, check your croissants. If they’re still soft, spread the pieces on a baking sheet and bake at 300°F for 8–10 minutes (until lightly dried but not browned).
Preheat the oven to 350°F.
Blend cottage cheese and milk together (with an immersion blender or in a blender) until completely smooth and pourable.
In a large bowl, whisk together the eggs, egg whites, maple syrup, vanilla and salt. Whisk in the blended milk mixture until smooth.
Add the croissant pieces to a greased baking dish.
Scatter the berries and cream cheese evenly throughout.
Slowly pour the custard over the croissants, pausing 2-3 times to gently press down on some pieces to soak (make sure to leave some pieces dry too– they’ll brown beautifully!) Let rest 5-10 minutes to absorb.
Bake for 30–35 minutes, or until the bake is golden and just set in the center.
Cool for 5-10 minutes before slicing. Lightly dust with powdered sugar before serving and enjoy!

Notes

Refrigerator: Cover dish with plastic wrap or store in an airtight container for up to 4 days
Reheat: Microwave individual slices for 30–60 seconds or warm in the oven at 300°F
Freezer: Freeze slices for up to 2 months. Thaw overnight in the fridge before reheating

Nutrition