Raspberry Cheesecake Croissants and overnight oats

Updated at: Thu, 17 Aug 2023 14:18:41 GMT

Step 1

Preheat the oven to 200°C/fan 180°C and have a 12-hole muffin tray at the ready.

Step 2

I know we are only making 6, but they just need a bit of room - plus I don't know many people who own a 6-hole muffin tray, I have never had one.

Step 3

I can't see the sense in making 6 muffins when you can make 12, but in this instance, it is perfect.

Step 4

Mix the ricotta in a bowl and whisk to loosen, then add the sugar and vanilla and mix really well.

Step 5

Add the raspberries and give them a stir, so that they don't break up too much, but bleed enough to give that lovely marbled effect.

Step 6

place half in a tub to use later. Now add the flour and egg to the remaining mixture and mix really well.

Step 7

Cut each croissant horizontally, the way you would cut them if you were going to butter and jam them but not all the way through.

Step 8

Open them up and fit them inside the cavities of your muffin tray - you are aiming for what looks like a croissant shell cup.

Step 9

You might need to press lightly, to open the cavity.

Step 10

Do this to all 6 croissants, then fill with the ricotta mixture.

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Delicious

Easy

Kid-friendly

Makes leftovers

Special occasion