Buttery croissants are filled with whipped cream cheese, thick cream, and lemon-lime curd, then topped with fruit, citrus zest, and powdered sugar.

Lemon lime cheesecake stuffed croissants turn a bakery shortcut into a two-person brunch in 15 minutes. All-butter croissants are cut from the top and packed with a whipped mixture of cream cheese, heavy cream, and citrus curd. More curd, fresh fruit, zest, and powdered sugar make the finished plate look far more involved than it is. There is no oven and no crust to press into a pan. It is especially useful when you want a small celebratory breakfast without committing to a full cheesecake or a dozen pastries.

The filling stays light enough for flaky pastry

Cream cheese alone would be too dense inside a croissant. Beating it with heavy cream gives the mixture lift, while a modest spoonful of lemon-lime curd supplies flavor without making it runny. The croissant’s hollow layers create natural pockets, so a top cut holds filling better than slicing the pastry completely in half. Adding the remaining curd after filling keeps its bright citrus taste distinct. Fruit and zest provide acidity against the rich pastry, which is why even a few berries make the whole thing feel more balanced.

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Use cold cream and slightly softened cream cheese

The two dairy ingredients need different temperatures. Heavy cream should be refrigerator-cold so it whips. Cream cheese should lose its hard chill for 10 to 15 minutes so it blends without tiny lumps. Do not leave it until warm. An all-butter croissant has enough structure and flavor to support the filling; very soft packaged pastries may compress under the knife. If lemon-lime curd is difficult to find, use lemon curd and finish with lime zest. Choose fruit that is dry on the surface so juice does not soak into the pastry.

Whip, cut, and fill just before the table is ready

Put cream cheese, cold cream, and one tablespoon curd in a medium bowl. Begin the mixer on low to prevent splashes, then increase to medium. After three to four minutes, the mixture should hold a thick spoon trail. Stop once smooth; overbeating heavy cream can turn grainy. Set each croissant flat and use a serrated knife to cut a pocket along the top ridge. Keep the bottom and ends intact. Spoon in the filling or pipe it for a cleaner edge. I usually spoon it because this is breakfast, not a pastry exam. Add one tablespoon curd to each, then tuck in berries or thin fruit slices. Grate lemon and lime zest directly over the tops so the fragrant oils stay fresh. Powdered sugar goes on last because it begins dissolving as soon as it touches the curd.

The filling can be refrigerated in a covered container for up to 24 hours. Filled croissants are best eaten immediately. If you have leftovers, refrigerate and eat within one day, knowing the pastry will soften.

Serving lemon lime cheesecake stuffed croissants

Serve one croissant per person with extra berries and hot coffee. The pastry is rich enough that bacon, eggs, and another sweet dish would crowd the plate. For dessert, split each croissant in half and serve four smaller portions. Use a fork and knife; the crisp layers and soft filling are not tidy hand food. If the croissants came from the bakery the day before, refresh them for three minutes in a low oven, then cool completely before filling. Warm pastry melts the cream. I made that mistake with an impatient first batch and ended up with excellent flavor but something closer to citrus bread pudding. Add zest immediately before serving for the brightest aroma.

Print Recipe

No-Cook

Lemon Lime Cheesecake Stuffed Croissants

Author: Yas Sine Cooking Method: No-Bake Cuisine: Breakfast, Brunch, Dessert Courses: Breakfast, Brunch, Dessert Recipe Keys: 1 15 Minute Recipe B Bakery Shortcut S Small Batch

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Servings: 2

Best Season: Spring, Summer

Dietary:

V Vegetarian

Description

These lemon lime cheesecake stuffed croissants turn bakery croissants and jarred citrus curd into a quick dessert or brunch plate.

Ingredients

Servings

• 2 all-butter croissants
• ²⁄₃ cup cold thickened or heavy cream (150 ml)
• 5 ¹⁄₃ ounces cream cheese softened slightly (150 g)
• 1 tablespoon lemon-lime curd for the filling
• 2 tablespoons lemon-lime curd for serving
• fresh berries or sliced fruit for serving
• finely grated lemon and lime zest for serving
• powdered sugar for serving.

Instructions

1. Beat the heavy cream cream cheese and 1 tablespoon lemon-lime curd with a hand mixer for 3 to 4 minutes until thick and smooth.
2. Set each croissant on a cutting board. Slice a deep pocket across the top without cutting through the bottom.
3. Spoon or pipe half of the cheesecake mixture into each pocket.
4. Top each croissant with 1 tablespoon lemon-lime curd.
5. Add fresh fruit and finely grated lemon and lime zest.
6. Dust lightly with powdered sugar and serve immediately..

Note

For food safety, keep the dairy filling refrigerated and do not leave the filled croissants at room temperature for more than 2 hours. Nutrition information was not supplied by the source. Thickened cream is commonly sold in Australia; heavy whipping cream is the closest U.S. substitute.

Keywords: cheesecake stuffed croissants, lemon lime croissants, citrus curd dessert, easy brunch croissants