Crispy Cheesecake Cookie Croffles—say that three times fast!—might sound like something out of a dessert dream, but trust me, these are the real deal. Why the wacky name? It’s because this treat is equal parts croissant, waffle, cheesecake, and cookie. Seriously, who needs to pick just one? You get a crispy, golden exterior, a soft, creamy cheesecake center, and a topping that’s sheer chocolate cookie bliss. They say the way to a man’s heart is through his stomach—well, these croffles win hearts across the board! If you’ve been searching for an unforgettable breakfast or dessert, this recipe is your ticket. Give it a try and see why everyone’s raving!
Why You’ll Love This
The main highlight of Crispy Cheesecake Cookie Croffles is their brilliant combination of crispiness, rich cheesecake filling, and a playful cookie crunch on top. Forget spending a fortune at trendy brunch spots—making these at home is not only fun but also super budget-friendly. Plus, you can control every ingredient and customize each batch to your family’s tastes. What makes them even more irresistible? The mix of silky cream cheese, melty mini chocolate chips, and crushed Oreos sprinkled over the warm croffles. It’s a flavor bomb that’ll leave you grinning. If you’ve already tried my Cookie Dough Waffle Bites, this is their more sophisticated, dessert-loving cousin—and you’ll love them just as much! Treat yourself today, and don’t forget to share (or maybe not—we won’t judge)!
How to Make Crispy Cheesecake Cookie Croffles
Quick Overview
What makes these croffles a superstar breakfast or snack is just how simple and speedy they are to make. With only a handful of ingredients and a waffle iron, you’ll have a batch of decadent, crispy treats ready to enjoy in 20 minutes flat. The standout here is the luscious cheesecake filling paired with golden, buttery croissant dough, all finished off with an extra touch of chocolate and cookie crunch on top.
Ingredients
1 roll crescent dough or croissant dough
4 ounces cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
1/4 cup crushed chocolate cookies (such as Oreos)
Non-stick spray or butter for waffle iron
Extra powdered sugar for dusting
Instructions
Prepare the cheesecake filling
In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat the mixture until smooth, creamy, and fluffy. Gently fold in the mini chocolate chips for a decadent touch.
Roll and cut the dough
Roll out your crescent or croissant dough onto a lightly floured surface. Slice the dough into squares (about 3 to 4 inches each) to create little pockets for your filling.
Fill and seal
Add a spoonful of the cheesecake filling to the center of each dough square. Carefully fold the edges over the filling and pinch or press to seal, so the cheesecake doesn’t escape during cooking.
Heat and grease the waffle iron
Preheat your waffle iron according to the manufacturer’s instructions. Once hot, lightly coat with non-stick spray or brush with melted butter to ensure easy release and golden crispiness.
Cook the croffles
Place the filled dough squares in the waffle iron. Gently close the lid and cook for about 4 to 5 minutes per batch, or until the croffles are golden brown and crisp.
Add toppings and serve
Remove the croffles and place them on a plate. Sprinkle with crushed chocolate cookies and an extra dusting of powdered sugar for a sweet finish. Serve warm while the centers are still gooey!
What to Serve With
These croffles are delicious all on their own, but why not make your breakfast or brunch even more special? Pair them with a fresh fruit salad, a glass of cold milk, or a mug of rich hot chocolate. For extra indulgence, try a drizzle of chocolate or caramel sauce, or serve with a scoop of vanilla ice cream for an unforgettable dessert. You can also pair with savory options like scrambled eggs and crispy bacon for a balanced brunch spread.
Top Tips for Perfecting Crispy Cheesecake Cookie Croffles
For the best results, use full-fat cream cheese for a rich, creamy filling. If you want even more flavor, try adding a dash of cinnamon or a little lemon zest to the cheesecake mixture. Don’t overfill the croffles—too much filling can cause them to leak while cooking. Pinch the dough edges tight and make sure they’re sealed well. No croissant dough? Crescent roll dough works beautifully too. Can’t find mini chocolate chips? Regular chips chopped up work just as well. If your waffle iron tends to run hot, check the croffles a minute early—they should be crisp and golden, but not scorched. You can also experiment with different cookies on top, like graham crackers or Biscoff for a fun twist.
Storing and Reheating Tips
If you have any leftovers (which is rare!), allow them to cool completely before storing. Place croffles in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a toaster oven or air fryer for 2 to 3 minutes until crispy and warm. Avoid microwaving, as it can make the dough soggy. If you’d like to freeze them for longer storage, wrap each cooled croffle tightly in plastic wrap and then in a freezer bag. They’ll keep for up to 2 months. Reheat from frozen in the toaster or oven for best texture.
FAQs
Can I make the cheesecake filling ahead of time?
Yes! You can prepare the filling up to two days in advance. Store it in the refrigerator until you’re ready to assemble your croffles.
What kind of cookies work best for the topping?
Chocolate sandwich cookies like Oreos are classic, but you can try any favorite—chocolate chip, graham cracker, or even peanut butter cookies.
Can I use store-bought croissants instead of dough?
Store-bought croissants won’t work quite the same, as you need raw dough for crisping in the waffle iron. Stick to crescent or croissant dough for best results.
Is it possible to make these croffles gluten-free?
Absolutely! Use gluten-free dough and cookies to suit your dietary preferences. Most major brands offer gluten-free options.
How do I make these less sweet?
Cut back on the powdered sugar in the filling and dusting, and choose plain or less-sweet cookies for topping. You can even add a dollop of Greek yogurt as a tangy counterpoint.
Conclusion
Crispy Cheesecake Cookie Croffles are the perfect treat whenever you’re in the mood for something fun and fuss-free yet totally indulgent. With their golden crust, creamy filling, and playful toppings, they’re sure to become a family favorite. Give this recipe a try the next time you’re craving an easy, crowd-pleasing dessert or breakfast—you won’t regret it! Don’t forget to check out more brunch and dessert mashups on the blog and share your creations with us. Happy cooking!
Crispy Cheesecake Cookie Croffles
Equipment
- Waffle Iron
- Mixing Bowl
Ingredients
Dough
- 1 roll crescent dough or croissant dough
Cheesecake Filling
- 4 ounces cream cheese, softened Use full-fat for best results.
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1/4 cup crushed chocolate cookies (such as Oreos)
For Cooking
- Non-stick spray or butter For greasing the waffle iron.
- Extra powdered sugar For dusting before serving.
Instructions
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Fold in mini chocolate chips.
- Roll out the crescent or croissant dough on a floured surface and cut into 3 to 4-inch squares.
- Add a spoonful of cheesecake filling to the center of each square, fold the edges over, and seal tightly.
- Preheat the waffle iron and grease it with non-stick spray or butter.
- Place the filled dough squares in the waffle iron and cook for 4 to 5 minutes until golden brown and crispy.
- Remove the croffles, sprinkle with crushed cookies and powdered sugar, and serve warm.