Crispy Cheesecake Cookie Croffles are a delicious and fun twist on traditional waffles and classic cheesecake. Combining the flaky goodness of croissant dough with a creamy cheesecake filling, these treats are perfect for breakfast or dessert. Easy to make and oh-so-satisfying, they are sure to become a favorite in your home!
Why Make This Recipe
If you love desserts that are simple yet impressive, this recipe is for you. The combination of crispy croissant-style dough and creamy cheesecake filling makes every bite a delightful experience. Plus, you only need a few ingredients, and it takes just minutes to whip up. Whether you’re hosting a brunch or simply treating yourself, these croffles are a delightful way to elevate any meal.
How to Make Crispy Cheesecake Cookie Croffles
Ingredients
- 1 roll crescent dough or croissant dough
- 4 ounces cream cheese, softened (Use full-fat for best results.)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1/4 cup crushed chocolate cookies (such as Oreos)
- Non-stick spray or butter (For greasing the waffle iron.)
- Extra powdered sugar (For dusting before serving.)
Directions
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Fold in the mini chocolate chips.
- Roll out the crescent or croissant dough on a floured surface and cut it into 3 to 4-inch squares.
- Add a spoonful of the cheesecake filling to the center of each square, fold the edges over, and seal tightly.
- Preheat the waffle iron and grease it with non-stick spray or butter.
- Place the filled dough squares in the waffle iron and cook for 4 to 5 minutes until golden brown and crispy.
- Remove the croffles, sprinkle with crushed cookies and powdered sugar, and serve warm.
How to Serve Crispy Cheesecake Cookie Croffles
Serve these delightful croffles warm, dusted with extra powdered sugar and topped with crushed chocolate cookies. They pair well with a cup of coffee or a cold glass of milk. You can also add fresh berries or whipped cream for an extra special treat!
How to Store Crispy Cheesecake Cookie Croffles
If you have any leftovers, store them in an airtight container in the refrigerator. They are best enjoyed within two days but can be reheated in a toaster or waffle iron for a quick snack.
Tips to Make Crispy Cheesecake Cookie Croffles
- Be sure to seal the edges of the dough well to keep the filling from oozing out while cooking.
- For a crunchier texture, consider adding chopped nuts to the cheesecake filling.
- Experiment with different flavors by adding fruit puree or flavored extracts to the cream cheese mixture.
Variation (If Any)
Feel free to customize the filling by using different flavors of cream cheese or by adding ingredients like peanut butter or Nutella for a fun twist.
FAQs
1. Can I use store-bought cream cheese?
Yes, store-bought cream cheese works perfectly for this recipe. Just make sure it’s softened for easy mixing.
2. How do I know when the croffles are done?
They should be golden brown and crispy. Check after about 4 minutes, but it may take up to 5 minutes depending on your waffle iron.
3. Can I freeze the croffles?
Yes, you can freeze the cooked croffles. Store them in an airtight container, and reheat them in the toaster when you’re ready to enjoy!
Crispy Cheesecake Cookie Croffles
Ingredients
For the Cheesecake Filling
- 4 ounces cream cheese, softened Use full-fat for best results.
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup mini chocolate chips
For the Croffles
- 1 roll crescent dough or croissant dough
- ¼ cup crushed chocolate cookies (such as Oreos)
- Non-stick spray or butter (for greasing the waffle iron)
- Extra powdered sugar (for dusting before serving)
Instructions
Preparation
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Fold in the mini chocolate chips.
- Roll out the crescent or croissant dough on a floured surface and cut it into 3 to 4-inch squares.
- Add a spoonful of the cheesecake filling to the center of each square, fold the edges over, and seal tightly.
Cooking
- Preheat the waffle iron and grease it with non-stick spray or butter.
- Place the filled dough squares in the waffle iron and cook for 4 to 5 minutes until golden brown and crispy.
- Remove the croffles, sprinkle with crushed cookies and powdered sugar, and serve warm.
