Buttery, flaky, and filled with creamy tangy sweetness, these little bites taste like the holidays in one perfect nibble. They come together fast with store-bought dough, so you can bake a festive treat without breaking a sweat. Perfect for parties, brunch, or an easy dessert plate.
Why You’ll Love This Cranberry Cream Cheese Crescent Bites
- Fuss-free and fast using refrigerated crescent dough.
- Balanced flavors: creamy, bright, sweet, and a little tart.
- Make-ahead friendly for stress-free entertaining.
- Beautiful on a platter with minimal effort.
- Kid and grown-up approved bite-sized treat.
Cranberry Cream Cheese Crescent Bites Ingredients & Substitutions
- 2 cans refrigerated crescent dough sheets, 8 oz each. Substitute regular crescent rolls and pinch seams, or use puff pastry for extra flake.
- 8 oz cream cheese, softened. Light cream cheese works; mascarpone is a luxe swap.
- 1 tsp vanilla extract. Almond extract also works for a bakery-style twist.
- 1 tsp orange zest. Lemon zest is lovely too or omit if preferred.
- 1/3 cup powdered sugar. Granulated sugar works but powdered blends smoother.
- Pinch of fine salt to balance sweetness.
- 1 cup whole berry cranberry sauce. Use leftover homemade or store-bought; jellied cranberry also works cut into small cubes.
- 1/2 cup chopped pecans, optional. Walnuts or pistachios are great; skip for nut-free.
- 1 egg beaten with 1 tsp water for optional egg wash. Or brush with milk for shine.
- Optional orange glaze: 1/2 cup powdered sugar plus 1 to 2 tbsp orange juice.
Step-by-Step Instructions to Make Cranberry Cream Cheese Crescent Bites
Preheat and Prepare the Pan
Heat oven to 375 F. Lightly grease a 24-cup mini muffin tin or line with mini paper liners. If using regular muffin tins, bake a bit longer and do not overfill.
Mix the Creamy Filling
In a bowl, beat cream cheese, powdered sugar, vanilla, orange zest, and a pinch of salt until smooth and fluffy, about 1 minute. Set aside.
Prep the Dough
Unroll crescent dough sheets on a lightly floured surface. If using regular crescents, pinch seams to form a rectangle. Cut each sheet into 12 equal squares for a total of 24.
Form the Cups
Gently press one dough square into each mini muffin cup, letting corners stand up like little petals. Keep dough chilled as you work to maintain flakiness.
Fill and Top
Spoon about 1 teaspoon cream cheese filling into each cup, then add 1 teaspoon cranberry sauce. Sprinkle with a few chopped nuts if using. Lightly brush exposed dough with egg wash for extra golden color.
Bake and Finish
Bake 12 to 14 minutes until puffed and golden. Let cool in the pan 5 minutes, then transfer to a rack. For glaze, whisk powdered sugar with orange juice to a drizzle and lightly glaze the warm bites.
Tips for Success
- Start with softened cream cheese so the filling is silky, not lumpy.
- Keep the dough cold. If it gets warm, chill the cut squares 10 minutes before baking.
- Do not overfill. A teaspoon each of cream cheese and cranberry prevents overflow.
- Rotate the pan halfway through baking for even browning.
- Let them set 5 minutes before lifting so the bottoms stay crisp.
Variations of Cranberry Cream Cheese Crescent Bites
- Brie bites: Swap cream cheese for small cubes of brie and skip the glaze.
- Spiced cranberry: Stir a pinch of cinnamon and cardamom into the cranberry sauce.
- Lemon cheesecake: Use lemon zest and a squeeze of lemon juice in the filling, finish with a light dusting of powdered sugar.
- Pistachio orange: Top with crushed pistachios and orange zest threads for color.
- Jalapeño cranberry: Add a few minced jalapeño slices for a sweet heat appetizer.
- Puff pastry swap: Use a sheet of puff pastry cut into 24 squares for extra flake. Bake at 400 F for 12 to 15 minutes.
Serving Suggestions: What to Pair with Cranberry Cream Cheese Crescent Bites
- Holiday appetizer board with sharp cheddar, salami, olives, and rosemary sprigs.
- Bubbly drinks like prosecco or a crisp cider balance the creamy filling.
- Brunch spread with scrambled eggs, fruit salad, and hot coffee.
- Sweet plate with chocolate truffles and candied nuts for dessert.
Storage & Reheating Instructions
- Refrigerate: Store in an airtight container up to 3 days.
- Reheat: Warm on a sheet pan at 300 F for 5 to 7 minutes until flaky and warmed through. Avoid microwaving to keep them crisp.
- Freeze unbaked: Assemble without glaze, freeze on a tray until firm, then store up to 2 months. Bake from frozen at 350 F for 15 to 18 minutes.
- Freeze baked: Cool, freeze up to 2 months. Reheat at 300 F for 8 to 10 minutes, then glaze.
Memories Made Around the Table
These were the first bites to disappear at our neighborhood ornament swap. I set them out warm with a little extra orange zest on top, and the platter came back empty long before the cocoa was gone.
FAQs
Can I make these ahead? Yes. Assemble and refrigerate up to 24 hours, then bake just before serving. Or bake, cool, and reheat at 300 F for 5 to 7 minutes.
Can I use jellied cranberry sauce? Absolutely. Cut it into small cubes or stir to loosen, then spoon over the cream cheese filling.
What if I only have a regular muffin tin? Cut larger dough squares, press gently, and add slightly more filling. Bake 14 to 16 minutes, watching for golden edges.
Nut-free option? Skip the nuts and add a pinch of coarse sugar on top for crunch.
Gluten-free tips? Use a gluten-free crescent or puff pastry alternative and check labels for cross-contact.
Final Thoughts
With a handful of pantry staples and a few fresh touches, these Cranberry Cream Cheese Crescent Bites deliver bakery-worthy flavor in minutes. Make a batch, warm a mug, and enjoy a little holiday sparkle at home.
Cranberry Cream Cheese Crescent Bites
Equipment
- 1 Mini muffin tin 24-cup
- 1 Mixing Bowl
- 1 Hand mixer or whisk (optional)
- 1 Pastry Brush for egg wash (optional)
- 1 Cooling rack
Instructions
Preheat and Prepare the Pan
- Heat oven to 375 F. Lightly grease a 24-cup mini muffin tin or line with mini paper liners. If using regular muffin tins, bake a bit longer and do not overfill.
Mix the Creamy Filling
- In a bowl, beat cream cheese, powdered sugar, vanilla, orange zest, and a pinch of salt until smooth and fluffy, about 1 minute. Set aside.
Prep the Dough
- Unroll crescent dough sheets on a lightly floured surface. If using regular crescents, pinch seams to form a rectangle. Cut each sheet into 12 equal squares for a total of 24.
Form the Cups
- Gently press one dough square into each mini muffin cup, letting corners stand up like little petals. Keep dough chilled as you work to maintain flakiness.
Fill and Top
- Spoon about 1 teaspoon cream cheese filling into each cup, then add 1 teaspoon cranberry sauce. Sprinkle with a few chopped nuts if using. Lightly brush exposed dough with egg wash for extra golden color.
Bake and Finish
- Bake 12 to 14 minutes until puffed and golden. Let cool in the pan 5 minutes, then transfer to a rack. For glaze, whisk powdered sugar with orange juice to a drizzle and lightly glaze the warm bites.