Ingredients You'll Need

For the Croissant Bake

  • 6 large croissants, preferably day-old, torn or cut into pieces
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups fresh raspberries
  • 1/4 cup powdered sugar, for dusting

Optional Glaze

  • 1 cup powdered sugar
  • 1–2 tbsp milk
  • 1/2 tsp vanilla extract

You can absolutely skip the glaze and simply dust the finished bake with powdered sugar. But if you're serving this for brunch, I say go for the glaze!

Tools You'll Need

You don't need anything fancy.

  • 9x13-inch baking dish
  • Mixing bowls
  • Electric mixer or hand mixer
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Knife or kitchen shears
  • Aluminum foil
  • Cooling rack, optional

Ingredient Substitutions and Additions

This recipe is wonderfully flexible.

Fresh or Frozen Raspberries

Fresh raspberries are my first choice because they're beautiful and easy to scatter throughout the layers.

Frozen raspberries can also work. Don't thaw them first, or they may release too much liquid into the bake.

Croissants

Day-old croissants are ideal because they're slightly drier and absorb the custard beautifully.

You can use fresh croissants, but they may produce a softer, more delicate texture.

Cream Cheese

Full-fat cream cheese gives you the richest cheesecake flavor, but reduced-fat cream cheese can also be used.

For the smoothest filling, let the cream cheese soften at room temperature before mixing.

Other Berries

Don't have raspberries?

Try:

  • Blueberries
  • Strawberries
  • Blackberries
  • Cherries
  • Mixed berries

A raspberry-blueberry combination would be especially delicious.

Add Lemon

For a bright citrus twist, add 1 tsp finely grated lemon zest to the cream cheese mixture.

Raspberry and lemon are such a classic combination for a reason!

Add White Chocolate

For an extra indulgent version, sprinkle 1/2 cup white chocolate chips between the layers.

Yes, it's rich.

Yes, it's wonderful.

How to Make Raspberry Cheesecake Croissant Bake

Step 1: Prepare the Baking Dish

Preheat your oven to 350°F (175°C).

Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray.

Step 2: Prepare the Cream Cheese Filling

Place the softened cream cheese and granulated sugar in a mixing bowl.

Beat until smooth and creamy.

Add the vanilla and one egg, then mix until incorporated.

Set the cream cheese mixture aside.

Step 3: Make the Custard

In another bowl, whisk together the remaining egg, milk, and heavy cream.

Whisk until smooth.

You want a simple, pourable custard that will soak into the croissants.

Step 4: Layer the Croissants

Scatter about half of the croissant pieces across the bottom of the prepared baking dish.

Drop spoonfuls of the cream cheese mixture over the croissants.

Don't worry about making it perfectly even. Some pockets of cheesecake filling are exactly what we're after!

Step 5: Add the Raspberries

Scatter about half of the raspberries over the cream cheese and croissant layer.

Then add the remaining croissant pieces.

Top with the remaining cream cheese mixture and raspberries.

Step 6: Pour Over the Custard

Slowly pour the egg-and-milk mixture over everything.

Try to distribute it evenly so the croissants can absorb the custard.

Gently press down on the croissant pieces with a spatula or the back of a spoon.

Let the dish sit for about 10–15 minutes before baking so the croissants have a chance to soak up some of the liquid.

Step 7: Bake

Cover the baking dish loosely with aluminum foil.

Bake for about 25 minutes.

Remove the foil and continue baking for another 20–25 minutes, or until the top is golden brown and the center is set.

The exact baking time can vary depending on how deeply the croissants are packed into the dish.

Step 8: Cool Slightly

Let the bake rest for 10–15 minutes before serving.

This gives the creamy center a chance to settle while keeping everything deliciously warm.

Step 9: Add the Finishing Touch

Dust generously with powdered sugar.

Or whisk together the powdered sugar, milk, and vanilla to make a quick glaze and drizzle it over the top.

Then add a few fresh raspberries for a pretty finishing touch.

That's it!

You've just made a brunch centerpiece that looks far more complicated than it actually is.

What to Serve With Raspberry Cheesecake Croissant Bake

Because this bake is rich and sweet, I like serving it alongside something fresh.

Try:

  • Fresh fruit salad
  • Strawberries and blueberries
  • Orange slices
  • Greek yogurt
  • Turkey or chicken breakfast sausage
  • Crispy bacon
  • Scrambled eggs
  • Hot coffee
  • Tea
  • Fresh orange juice

For a holiday brunch, arrange the croissant bake on a platter with fresh berries and a light dusting of powdered sugar.

It will look gorgeous!

Tips for the Best Croissant Bake

Use Day-Old Croissants

Slightly stale croissants absorb the custard better than very fresh ones.

If yours are fresh, cut them into pieces and let them sit uncovered for an hour or two before assembling.

Soften the Cream Cheese

Cold cream cheese can leave little lumps in the filling.

Let it soften before mixing for a much smoother cheesecake layer.

Don't Overbake

The center should be set but still soft and creamy.

Overbaking can make the custard dry and cause the croissants to lose some of their lovely tenderness.

Don't Skip the Resting Time

Even 10–15 minutes makes a difference. It gives the croissants time to absorb some of the custard before the dish goes into the oven.

Watch the Raspberries

Fresh raspberries are delicate. Scatter them gently rather than aggressively stirring them into the mixture.

That way, you'll get beautiful berry pockets throughout the bake.

Can You Make This Ahead of Time?

Absolutely!

This is one of the reasons I love serving it for brunch.

Assemble the bake according to the recipe, cover it tightly, and refrigerate it overnight.

The next morning, remove it from the refrigerator while the oven preheats.

Because the dish starts cold, it may need a little additional baking time. Bake until the center is fully set and the top is golden.

For the freshest texture, prepare the powdered sugar or glaze just before serving.

How to Store Leftovers

Cover leftover Raspberry Cheesecake Croissant Bake and refrigerate within about two hours of serving.

It should keep well in the refrigerator for approximately 3–4 days.

Reheat individual portions in the microwave, or warm larger portions in a low oven until heated through.

The croissants will naturally soften after refrigeration, but the flavor remains delicious.

Can You Freeze Raspberry Cheesecake Croissant Bake?

Yes, although the texture may change slightly after freezing because of the cream cheese and custard.

For best results, allow the bake to cool completely, wrap it tightly, and freeze individual portions or the entire dish in a freezer-safe container.

Thaw overnight in the refrigerator and reheat gently.

For the best texture, I prefer making this recipe fresh or preparing it the night before rather than freezing it.

General Recipe Information

Prep Time: 15–20 minutes
Resting Time: 10–15 minutes
Bake Time: 45–50 minutes
Total Time: About 1 hour 15 minutes
Servings: 8–10
Course: Breakfast, Brunch, Dessert
Cuisine: American-inspired
Difficulty: Easy

Frequently Asked Questions

Can I use frozen raspberries?

Yes. Add them while still frozen rather than thawing them first. Frozen berries may release more moisture, so the finished bake can be slightly softer.

Can I use raspberry preserves instead?

Absolutely. For a more concentrated raspberry flavor, add small spoonfuls of raspberry preserves between the croissant layers.

Can I use puff pastry instead of croissants?

You can, although the texture will be different. Croissants provide a richer, buttery, bread-like texture, while puff pastry creates a flakier result.

Why is my croissant bake soggy?

A soggy center can happen if too much liquid is used, the croissants are very fresh, the dish is overly packed, or the bake is undercooked.

Day-old croissants and allowing the assembled dish to rest before baking can help.

Can I make this without the heavy cream?

Yes. Replace the heavy cream with additional whole milk. The finished bake will be a little lighter and less rich.

Can I add lemon zest?

Definitely! Lemon zest is one of my favorite additions to raspberry desserts. Add about 1 teaspoon to the cream cheese mixture for a fresh citrus note.

Can I use a smaller baking dish?

Yes, but a deeper dish will likely require additional baking time. The center should be fully set before serving.

How do I know when it's done?

The top should be golden brown and the center should look set rather than liquid. A slight softness in the middle is fine, but it shouldn't jiggle like uncooked custard.

Approximate Nutrition Information

Nutrition will vary depending on the size of the croissants, cream cheese, milk, cream, and amount of glaze used.

Approximate per serving, without optional glaze:

  • Calories: 400–500
  • Protein: 8–11g
  • Carbohydrates: 40–50g
  • Fat: 23–30g
  • Sugar: 18–25g
  • Fiber: 3–5g

For the most accurate nutritional information, calculate the recipe using the specific brands and quantities you use.

Frequently Worth Making Again

If you're a fan of this raspberry cheesecake croissant bake, you may also want to try:

  • Blueberry Cream Cheese French Toast Casserole
  • Cinnamon Swirl Apple Fritter Bread
  • Chocolate Éclair Cake
  • Cinnamon Sugar Dessert Pizza
  • Peach Cream Cheese Breakfast Bake
  • Strawberry Cheesecake French Toast

Basically, if there's cream cheese, fruit, and something buttery involved, I'm probably going to want seconds!

Final Thoughts

There are recipes that are perfect for busy mornings, and then there are recipes like this one that make a morning feel special.

This Raspberry Cheesecake Croissant Bake takes a handful of familiar ingredients and transforms them into something wonderfully indulgent without requiring complicated pastry skills.

You've got buttery croissants, creamy cheesecake filling, juicy raspberries, and a golden baked top—all in one dish.

And the best part?

You can assemble it the night before, pop it into the oven in the morning, and let that incredible buttery-raspberry aroma fill the kitchen.

That's my kind of breakfast!

If you make this recipe, I'd love to hear what you think. Leave a review below and tell me whether you used raspberries, another berry, lemon zest, or one of your own delicious twists.

And don't forget to share your photos on Pinterest so other home cooks can discover this cozy, crowd-pleasing breakfast bake too!

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