Preheat the oven to 375°F. Spray a 20-cup mini muffin tin with nonstick cooking spray.
Unroll the crescent dough onto a cutting board and pinch the perforated seams together.
Cut the dough into 20 small squares. Press one square of dough into each cup of the mini muffin tin.
In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and crumbled bacon.
Spoon about 1 teaspoon of the cheese mixture into the center of each dough-lined cup.
Bake for 10 to 12 minutes, or until the edges of the pastry are golden brown and the cheese is melted and bubbly.
Let the cheese cups cool in the pan for about 5 minutes before removing them and serving.
