I stumbled upon this delightful twist on the traditional crescent roll one lazy Sunday afternoon. I wanted something sweet but not too complicated, and behold, the Blueberry Cheesecake Crescent Roll was born! This recipe combines the creamy texture of cheesecake with the burst of tangy blueberries, all wrapped in a crispy crescent roll. It’s perfect for those moments when you want a quick and easy treat without sacrificing flavor. Whether you’re hosting a brunch or just looking for a simple dessert to brighten up your weekdays, these crescent rolls are sure to be a hit.
These Blueberry Cheesecake Crescent Rolls are scrumptious on their own, but you can take them to the next level by serving them with a scoop of vanilla ice cream. For a brunch setting, pair them with a pot of fresh coffee or a glass of cold milk. If you’re feeling extra fancy, a dollop of whipped cream or a drizzle of honey makes them even more irresistible.
4 oz cream cheese, softened
2 tbsp granulated sugar
1/2 tsp vanilla extract
1/2 cup fresh blueberries
1/4 cup powdered sugar (for dusting)
1 tbsp milk (optional, for glaze)
1. Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
2. In a small bowl, blend together the cream cheese, granulated sugar, and vanilla extract until smooth.
3. Unroll the crescent dough and separate the triangles.
4. Spoon a generous amount of the cream cheese mixture onto the wider end of each triangle, then sprinkle a few blueberries on top.
5. Carefully roll the dough into a crescent shape, starting from the wide end and tucking in the blueberries as you roll.
6. Place the rolls on the prepared baking sheet and bake for about 12-15 minutes, or until golden brown.
7. If desired, whisk together powdered sugar and milk to create a glaze and drizzle it over the warm crescent rolls.
8. Allow to cool slightly before serving. Dust with powdered sugar for an extra touch of sweetness.
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