Cherry Crescent Cheesecake Cups

These little cups are what happens when crescent rolls and cheesecake have a really good idea together.

Crescent roll dough gets pressed into muffin cups with the corners sticking up like tiny gift-wrapped packages.

Inside goes a smooth almond cream cheese filling with chopped almonds for crunch.

Pinch the dough corners together, bake until golden, then spoon a warm cherry-amaretto sauce over each one right before serving.

They’re individual, they’re adorable, and they take under 45 minutes start to finish.

Pro Tips

• Press the crescent roll perforations firmly to seal them before cutting into squares. Open seams mean filling leaks.
• Remove the cups from the muffin tin immediately after baking. They’ll stick if they cool in the pan.
• The amaretto cherry topping is best spooned on just before serving. If it sits on the pastry too long, things get soggy.

Variations

• Swap amaretto for cherry brandy (kirsch) for a more traditional cherry flavor.
• Use blueberry or strawberry pie filling for a different fruit topping.
• Skip the liqueur entirely and add a squeeze of lemon juice to the cherry sauce for a family-friendly version.