1. Preheat & Prepare

• Preheat oven to 350°F (175°C).
• Grease a regular 12-cup muffin tin.
• In a small bowl, mix sugar and cinnamon together.

2. Make the Crust

• Roll out the crescent dough and cut into 16 equal squares.
• Brush one side of each square with melted butter, then sprinkle with cinnamon-sugar mixture.
• Flip over, brush the other side with butter, and sprinkle with more cinnamon sugar.
• Press each dough square into the muffin tin, forming a cup shape.

3. Make the Cheesecake Filling

• In a bowl, beat cream cheese, sugar, vanilla, and egg until smooth.
• Fold in diced fresh strawberries or chosen fruit.
• Spoon about 1 tablespoon of filling into each dough cup.

4. Bake & Finish

• Bake for 15–18 minutes, until edges are golden brown and filling is set.
• Let cool in the muffin tin for 5 minutes, then carefully remove.
• Brush tops with more melted butter and sprinkle with extra cinnamon-sugar blend.

5. Serve & Enjoy

• Serve warm or chilled.
• Optional: Garnish with fresh sliced strawberries.

Recipe Notes & Tips

• For a crispier crust: Pre-bake crescent dough for 3 minutes before adding the filling.
• Make ahead: Store in an airtight container in the fridge for up to 3 days. Reheat for 5-10 seconds in the microwave before serving.
• Enhance the flavor: Drizzle with caramel sauce or serve with chocolate dipping sauce.
• Flakier texture: Use puff pastry instead of crescent dough.
• Hawaiian Crescent Rolls: Slightly sweeter and richer flavor—perfect for a tropical twist.