Blueberry Cheesecake Crescents

Craving a treat that blends creamy cheesecake with juicy blueberries? These Blueberry Cheesecake Crescents are your answer. They’re a breeze to make, wrapping flaky crescent dough around a lush cheesecake filling and fresh blueberries cooked just right. Perfect for breakfast, a quick snack, or dessert—these rolls shine for any moment.

Ingredients

1 package refrigerated crescent roll dough: The flaky, buttery foundation.
1 cup fresh blueberries: For a bright, sweet pop of flavor.
1/4 cup granulated sugar: Balances the blueberries’ tartness.
1 tbsp cornstarch: Thickens the blueberry mix into a jam-like filling.
1 tsp lemon juice: Adds a zesty lift to the berries.
8 oz cream cheese (softened): The creamy heart of the cheesecake layer.
1/4 cup powdered sugar: Sweetens the filling lightly and smoothly.
1 tsp vanilla extract: Brings warmth to the cheesecake mix.
1 tbsp butter (melted): Brushes on for golden, crisp rolls.
1/4 cup graham cracker crumbs: A crunchy nod to classic cheesecake crust.

Instructions

Preheat the Oven:
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper so the rolls bake evenly and lift off easily.

Cook the Blueberry Mix:
In a small saucepan, stir together blueberries, granulated sugar, cornstarch, and lemon juice. Heat over medium, stirring until the berries burst and the mix thickens into a jammy texture. Let it cool a bit off the heat.

Whip Up the Cheesecake Filling:
In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until creamy and lump-free. (Tip: Soften the cream cheese at room temp for 30 minutes or zap it briefly in the microwave.)

Assemble the Rolls:
Unroll the crescent dough and separate into triangles. Spread a thin layer of cheesecake filling on each, leaving a little edge to keep it contained. Spoon some cooled blueberry mix on top.

Roll and Bake:
From the wide end, roll up each triangle, tucking the sides slightly to hold the filling. (Tip: Don’t overstuff—a spoonful of each keeps it neat.) Place on the baking sheet, brush with melted butter, and sprinkle with graham cracker crumbs for crunch. Bake 12-15 minutes until golden brown.

Cool and Serve:
Let them cool slightly on the sheet. They’re best warm but still tasty at room temp.

Why They’re a Hit

Quick and Easy: Simple ingredients, ready in under 35 minutes.
Versatile: Great for breakfast, dessert, or a midday pick-me-up.
Balanced Bliss: Tart berries, creamy filling, and buttery dough in perfect harmony.
Crowd-Pleaser: A win for brunches, gatherings, or solo indulgence.

Tips for Success

Make Ahead: Prep the blueberry and cheesecake mixes up to 2 days ahead, store in the fridge separately, then assemble and bake fresh.
Reheating: Warm leftovers at 350°F for 5-10 minutes to crisp up the dough.
Storage: Keep in an airtight container in the fridge for up to 3 days—enjoy cold or reheated.

Customize Your Rolls

Fruit Swap: Try raspberries, strawberries, or diced peaches. (Thaw and drain frozen fruit to avoid excess liquid.)
Spice Twist: Add a pinch of cinnamon or nutmeg to the filling, or extra lemon zest to the berries.
Chocolate Kick: Drizzle melted white or dark chocolate over cooled rolls for a decadent finish.

Why They Shine

The flaky crescent base cradles a smooth, tangy cheesecake filling, topped with sweet-tart blueberries thickened just right. The graham crumbs add that classic cheesecake crunch. Together, it’s a little pastry heaven.

These Blueberry Cheesecake Crescents are a fast, delightful way to curb your sweet tooth—grab some dough and bake up a batch!

Recipe Card

Blueberry Cheesecake Rolls
Total Time: 35 minutes
Yield: 8 servings

Ingredients

1 package refrigerated crescent roll dough
1 cup fresh blueberries
1/4 cup granulated sugar
1 tbsp cornstarch
1 tsp lemon juice
8 oz cream cheese (softened)
1/4 cup powdered sugar
1 tsp vanilla extract
1 tbsp butter (melted)
1/4 cup graham cracker crumbs

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small saucepan, combine blueberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat until berries burst and mixture thickens. Cool slightly.
Beat cream cheese, powdered sugar, and vanilla in a bowl until smooth.
Unroll crescent dough into triangles. Spread cheesecake filling on each, leaving edges bare, then top with blueberry mix.
Roll from the wide end, tucking sides slightly. Place on sheet, brush with butter, and sprinkle with graham crumbs. Bake 12-15 minutes until golden.
Cool slightly and serve warm or at room temp.

Notes

Store in fridge in an airtight container for up to 3 days.

Prep fillings ahead and store in fridge up to 2 days.

Reheat at 350°F for 5-10 minutes.