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Chocolate Cream Cheese Croissant Bake

Indulge in this heavenly Chocolate Cream Cheese Croissant Bake that's perfect for a decadent breakfast or dessert. With its flaky croissant base and rich chocolate cream cheese filling, you'll be reaching for seconds in no time!

89% would make again
Chocolate Cream Cheese Croissant Bake


for 10 servings

  • 10 oz mini croissant (285 g), 2 tubes, chopped
  • 2 cups semi-sweet chocolate chips (350 g)
  • 8 oz cream cheese (225 g), 2 packages, softened
  • 1 cup sugar (220 g)
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup milk (120 mL)

Nutrition Info

  • Calories 435
  • Fat 27g
  • Carbs 45g
  • Fiber 2g
  • Sugar 31g
  • Protein 7g

Estimated values based on one serving size.


  1. Preheat the oven to 350ºF (175ºC).
  2. Open 2 prepackaged mini croissant rolls and chop them into 2 cm (1 inch) balls.
  3. Spray a medium-large baking pan with cooking spray and place the balls in the pan.
  4. Sprinkle the chocolate chips evenly over the dough.
  5. In a large bowl, whisk cream cheese until smooth and creamy, then add the sugar, eggs, and vanilla and whisk together until smooth.
  6. Slowly the add milk to loosen the mixture without curdling the cream cheese.
  7. Pour the cream cheese mixture evenly over the dough, then let sit for 20 minutes (optional).
  8. Bake for 45-50 minutes, or until the middle is cooked through.
  9. Let cool for 10 minutes before serving
  10. Garnish with a nice scoop of vanilla ice cream.
  11. Enjoy!
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Chocolate Cream Cheese Croissant Bake