Mini Crumble Cheesecake Buns
These Mini Crumble Cheesecake Buns combine creamy vanilla cheesecake filling with a buttery crumble topping and a sweet sugar glaze—all wrapped in a soft, golden pastry. We’ve doubled the recipe, added lemon zest and almond extract for brightness, and finished with a glaze that’s simple but elevated.
- Prep Time: 25 min
- Cook Time: 22 min
- Total Time: 50 min
Ingredients
Cheesecake Filling (Double Batch + Twist)
400g cream cheese, softened
4 tbsp granulated sugar
2 packets vanilla sugar (or 2 tsp vanilla extract)
1 tsp lemon zest (adds a bright, tangy note)
Crumble Topping
40g cold butter (about 2 tbsp)
2 tbsp granulated sugar
1 cup all-purpose flour
Pinch of salt
Optional: ¼ tsp cinnamon or crushed nuts for texture
Egg Wash
2 egg yolks + 1 tsp milk
Vanilla Glaze
2 cups powdered sugar
4 tbsp milk (adjust for consistency)
¼ tsp almond extract (adds a bakery-style edge)
Instructions
Cheesecake Filling: Mix cream cheese, sugars, and lemon zest until smooth. Chill until needed.
Crumble: Combine butter, sugar, flour, and salt. Mix until crumbly. Chill.
Pastry Base (use store-bought brioche dough or sweet yeast dough): Divide into 12–14 rounds, flatten, and indent centers.
Fill each with cheesecake mixture and top with crumble. Brush edges with egg wash.
Bake at 350°F (175°C) for 20–22 minutes or until golden.
Cool slightly. Drizzle with glaze and serve warm or at room temp.
Nutrition
- Calories: 280 c
- Fat: 14g
- Carbohydrates: 32g
- Protein: 4g
Find it online: https://thecomfortspoon.com/mini-crumble-cheesecake-buns/