There’s something about these little treats that makes my kitchen feel warm and inviting. Flaky pastry cups hugging sweet cream cheese and tangy cranberry sauce—they’re the kind of thing I want to make when I’m after simplicity and a little bit of cozy indulgence.
Why You’ll Love This Recipe
I love how quickly these come together—just one bowl, no complicated steps, and about 20 minutes until I’m placing warm bites on a plate. The combination of buttery crescent dough, creamy filling, and tart cranberry hits a perfect balance of flavors and textures: light pastry, silky cream cheese, juicy cranberry. I also appreciate that they feel festive but not fussy—great for a casual snack, holiday appetizer, or impromptu drop-in visit.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 can crescent roll dough (8-count)
4 oz cream cheese (softened)
¼ cup powdered sugar
½ teaspoon vanilla extract
½ cup whole berry cranberry sauce
Optional: chopped pecans or orange zest for topping
Directions
Preheat the oven to 375 °F (190 °C). Grease or line a mini muffin tin.
In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Unroll the crescent dough and cut each triangle in half (so you’ll get 16 smaller triangles). Press each piece gently into the cups of the mini muffin tin, forming little pastry cups.
Spoon about 1 teaspoon of the cream cheese mixture into each pastry cup. Then top each with about 1 teaspoon of cranberry sauce. If using chopped pecans or orange zest, sprinkle on top.
Bake for 11–13 minutes, or until the pastry edges are golden brown and the filling is gently bubbling.
Let the bites cool slightly in the tin (about 5 minutes) before removing them to serve.
Servings and Timing
This recipe yields 16 bites.
Prep time: ~10 minutes
Cook time: ~11-13 minutes
Total time: ~21-23 minutes
Variations
Swap the cranberry sauce for raspberry jam or apple butter for a different flavor profile.
Replace pecans with chopped almonds or walnuts for a nut variation (or omit nuts for nut-free).
Add a hint of orange zest to the cream cheese mix for a citrusy note.
Use vegan cream cheese and vegan crescent dough to make this recipe plant-based.
For a savory twist: Use the crescent dough cups, fill with cream cheese plus cooked crumbled sausage, then top with a drizzle of maple syrup.
Storage/Reheating
To store: Keep baked bites in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 days.
To freeze: Assemble the bites into the muffin tin, then freeze unbaked (on a tray) until firm. Once frozen, transfer to a freezer-safe bag. When ready to bake, place them straight into a 375 °F oven and bake for about 13-15 minutes (add 2-3 extra minutes to compensate for going from frozen).
To reheat: Warm baked bites in a 350 °F oven for 5-7 minutes until warmed through and pastry is crisp again.
FAQs
What kind of crescent dough should I use?
I use a standard 8-count can of crescent roll dough. If you prefer, puff pastry sheets can also work—just cut into 16 squares and press into the muffin tin the same way.
Can I use jellied cranberry sauce instead of whole berry?
Yes—you can use jellied cranberry sauce, but I personally prefer whole berry because I like the burst of texture from the berries. If using jellied, you might stir in a bit of orange juice to loosen it up.
Why are my bites soggy on the bottom sometimes?
A couple of reasons: if the pastry doesn’t fully cover the muffin cup’s bottom and sides, the filling can leak and make the base soggy. Also, if you overfill with cranberry sauce it can add excess moisture. Be sure to fill the dough cup properly, adhere to the recommended amounts, and bake until the edges are golden.
Can I make these ahead of time?
Yes—I often assemble all the cups in the tin up to 24 hours ahead, then cover and refrigerate until I’m ready to bake. If freezing unbaked, follow the freezer instructions above. Baked bites are best when fresh, but reheating keeps them tasty.
Do I need a mini muffin tin?
A mini muffin tin gives the perfect bite-size treat (16 pieces). If you don’t have one, you can use a regular muffin tin and fill only about one-third full (you’ll get fewer, larger bites). Bake for around 14-16 minutes instead of 11-13.
Conclusion
I’m always on the lookout for easy recipes that feel special without extra effort—and these Cranberry Cream Cheese Crescent Bites hit that sweet spot. They’re quick, festive, comforting, and delicious. Whether I’m hosting, snacking, or just making something fun, these little bites bring joy. I hope you enjoy making (and eating) them as much as I do.
These Cranberry Cream Cheese Crescent Bites are flaky, creamy, sweet-tart mini treats made with crescent dough, whipped cream cheese, and cranberry sauce. Perfect for holiday gatherings, easy appetizers, or cozy snacks.
Ingredients
1 can crescent roll dough (8-count)
4 oz cream cheese (softened)
¼ cup powdered sugar
½ tsp vanilla extract
½ cup whole berry cranberry sauce
Optional: chopped pecans or orange zest for topping
Instructions
Preheat oven to 375°F (190°C) and grease or line a mini muffin tin.
In a bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
Unroll crescent dough and cut each triangle in half to make 16 pieces. Press each into a mini muffin cup.
Spoon about 1 tsp cream cheese mixture into each cup. Top with 1 tsp cranberry sauce. Sprinkle with pecans or zest if using.
Bake for 11–13 minutes until golden and bubbling.
Cool in the tin for 5 minutes before serving.
Notes
Use raspberry jam or apple butter instead of cranberry sauce for a twist.
Make vegan by using plant-based crescent dough and cream cheese.
Freeze unbaked bites and bake straight from frozen with a few extra minutes.
Store baked bites in fridge for 2 days or room temp for 1 day.
