Strawberry Cheesecake Twists

These strawberry cheesecake twists are a quick, bakery-style treat made with just a handful of ingredients. Flaky crescent roll dough is layered with a sweet vanilla cream cheese filling and bright strawberry jam, then cut into strips, twisted and baked until puffed and golden. A simple powdered sugar glaze drizzled over the top makes them look like they came from a pastry case. They are ready in about 30 minutes, perfect for weekend breakfasts, brunch, baby showers, after-school snacks or any time you want a little something sweet with your coffee.

Why You’ll Love These Strawberry Cheesecake Twists

They taste like strawberry cheesecake wrapped in buttery pastry.

• Quick and easy: about 15 minutes of prep and 15 minutes in the oven.
• Short ingredient list: crescent roll dough, cream cheese, sugar, vanilla and jam.
• Flaky and creamy: golden layers with a soft cheesecake center.
• Pretty for parties: the twisted shape shows off the red jam and creamy filling.
• Easy to change: swap in any jam you love.

Ingredients for Strawberry Cheesecake Twists

Twists

• 1 can (8 oz) refrigerated crescent roll dough
• 4 oz cream cheese, softened
• 3 tbsp white sugar
• 1/2 tsp vanilla extract
• 1/3 cup strawberry jam or preserves

Glaze

• 1/2 cup powdered sugar
• 1 to 2 tbsp milk

Ingredient Notes

Crescent roll dough: Keep it refrigerated until you are ready to use it. Cold dough is easier to cut and twist. A seamless dough sheet works too and saves pinching the seams.

Cream cheese: Soften it for about 30 minutes so it mixes smoothly with the sugar and vanilla. Block cream cheese holds its shape better than spreadable cream cheese.

Strawberry jam: Thick preserves with small fruit pieces work best. Stir the jam first to loosen it so it spreads thinly.

Milk: Add it a little at a time. A thick glaze drizzles neatly; a thin glaze soaks in and turns clear.

How to Make Strawberry Cheesecake Twists

Step by Step

1. Preheat. Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Mix the filling. Beat the cream cheese, white sugar and vanilla until smooth and creamy.
3. Unroll the dough. Unroll the crescent dough onto a lightly floured surface and press the perforations together to make one rectangle.
4. Cut into strips. Use a pizza cutter or sharp knife to cut the dough crosswise into 8 strips about 1 1/2 inches wide.
5. Spread the filling and jam. Spread a thin layer of the cream cheese mixture over each strip, leaving a small border, then add a thin layer of jam on top. Do not overfill.
6. Twist. Gently lift each strip, holding both ends, and twist it two or three times. Place on the baking sheet and press the ends down so they do not unwind.
7. Bake. Bake for 12 to 16 minutes, until puffed and golden brown.
8. Cool slightly. Let the twists cool on the pan for 10 minutes.
9. Glaze. Whisk the powdered sugar and milk until smooth and drizzle over the slightly cooled twists.

Tips for the Best Cheesecake Twists

Do Not Overfill

A thin layer of filling and jam is plenty. Too much leaks out in the oven and makes the twists soggy.

Keep the Dough Cold

If the dough becomes soft and sticky, chill the cut strips for 10 minutes before twisting.

Space Them Out

Leave about 2 inches between twists so they puff and brown evenly.

Watch the Color

Ovens vary. Pull them when they are deep golden, not pale, so the centers are cooked through.

Glaze When Warm, Not Hot

Glaze on hot pastry melts and runs off. Slightly cooled twists hold pretty drizzles.

Shaping Without the Mess

Twisting a filled strip can feel tricky the first time. Work with one strip at a time and twist slowly, letting the filling turn inward. If a little jam escapes, simply wipe it from the parchment with a paper towel so it does not burn. Cold dough is your best helper: if the strips start to stretch or tear, slide the cutting board into the refrigerator for 5 to 10 minutes and try again. Even imperfect twists bake up golden and delicious.

Serving Ideas

Serve warm with coffee or tea, alongside fresh strawberries and yogurt for brunch, or stacked on a platter for a party dessert table. A light dusting of powdered sugar instead of glaze is also lovely.

Variations

• Raspberry or blueberry: use any berry jam or preserves.
• Lemon: add 1 tsp lemon zest to the filling and lemon juice to the glaze.
• Cinnamon sugar: sprinkle cinnamon sugar over the twists before baking.
• Chocolate: drizzle with melted chocolate instead of glaze.
• Puff pastry: use a thawed sheet of puff pastry and bake 15 to 18 minutes.

Storage

Room temperature: Because of the cream cheese, do not leave them out more than 2 hours.

Refrigerator: Store in an airtight container for up to 3 days.

Reheat: Warm in a 350°F (175°C) oven or air fryer for 3 to 5 minutes to crisp them up.

Freezer: Freeze unglazed baked twists for up to 1 month. Thaw, warm briefly and glaze.

Frequently Asked Questions

Can I make them ahead?

Yes. Assemble the twists, cover and refrigerate for up to 2 hours before baking.

Why did my filling leak out?

Too much filling or jam, or the ends were not pressed down. Use thin layers and press firmly.

Can I use fresh strawberries?

Finely diced fresh berries release juice and can make the dough soggy. Jam gives the best result.

Can I use low-fat cream cheese?

Yes, though the filling will be a little softer and less rich.