Blueberry Cheesecake Crescent Rolls

Blueberry Cheesecake Crescent Rolls are an irresistible combination of creamy cheesecake and fresh blueberries wrapped in flaky crescent dough. Whether you want a sweet breakfast treat or a delightful dessert, these rolls come together quickly, making them perfect for busy mornings or last-minute gatherings.

I first made these rolls for a weekend brunch, and everyone was asking for seconds. The fresh lemon zest brightens up the flavor and makes them feel special without extra fuss.

Ingredients

• Cream cheese: Four ounces softened to room temperature to ensure smooth mixing
• Vanilla extract: Half a teaspoon for a subtle sweet aroma that complements the cream cheese
• Powdered sugar: Three tablespoons to sweeten the filling without grit
• Fresh lemon zest: One tablespoon adds a fresh, citrusy lift that balances the richness
• Crescent roll dough: Eight-ounce tube makes rolling and baking effortless, look for buttery, flaky varieties
• Fresh blueberries: One cup for juicy bursts of flavor and a beautiful pop of color
• Baked blueberries (optional): A handful for natural sweetness
• Powdered sugar: One cup for a classic glaze
• Heavy cream or milk: One tablespoon to help achieve a smooth drizzle
• Fresh-squeezed lemon juice: One teaspoon to add brightness and a hint of tartness

Step-by-Step Instructions

Sauté the Aromatics:

Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Make the Cheesecake Filling:

In a medium bowl, combine cream cheese, vanilla extract, powdered sugar, and lemon zest. Use an electric hand mixer or stand mixer with the paddle attachment to blend until smooth and creamy.

Prepare the Crescent Dough:

Open the tube of crescent roll dough and carefully separate the eight triangles along the seams. Lay one triangle flat with the wide end nearest you.

Spread the Filling:

Spoon about one tablespoon of the cheesecake mixture onto the wide end of the dough, spreading it about two-thirds of the way toward the tip. This ensures every bite has a creamy surprise.

Add Blueberries:

Place ten to twelve fresh blueberries along the wide end of the triangle on top of the filling, leaving a half-inch edge for sealing.

Roll Up the Crescents:

Starting from the wide end, carefully roll the dough toward the tip, pressing the tip firmly into the crescent to secure and keep the filling inside during baking.

Bake the Rolls:

Place crescents one inch apart on the prepared baking sheet. Add extra blueberries on the sheet if you want to incorporate them into optional icing later. Bake for twelve to fifteen minutes or until golden brown. Ovens vary, so start checking around twelve minutes to avoid overcooking.

Prepare Optional Icing:

Mix powdered sugar, heavy cream or milk, and lemon juice in a bowl until smooth. Stir in the burst blueberries from the baking sheet if you reserved any to add natural sweetness and texture.

Drizzle and Serve:

Once the rolls are cool enough to handle, drizzle the icing over the top and enjoy warm or at room temperature.

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The fresh lemon zest is my favorite part. It brings brightness that balances the creaminess of the cheesecake. This recipe always reminds me of lazy Sunday mornings spent with family, passing these rolls around the table, with everyone savoring the sweet blueberry bursts.

Storage Tips

Store leftover rolls in an airtight container at room temperature for one to two days or refrigerate for up to a week. To enjoy again, warm them in a low oven or microwave to revive the flaky texture.

Ingredient Substitutions

You can swap fresh blueberries for frozen if fresh is out of season but thaw and drain them first to avoid excess moisture. Cream cheese can be replaced with mascarpone for an even richer filling. If you prefer, use almond extract instead of vanilla for a different aroma.

Serving Suggestions

Serve these rolls with a cup of coffee or tea for a lovely breakfast. They also pair beautifully with a dollop of whipped cream or vanilla ice cream if you are enjoying them as dessert.

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Cultural Note

Crescent rolls have a long history of being a versatile and beloved pastry in American kitchens. Adding cheesecake filling and fruit is a fun twist that combines French-inspired pastry with classic American flavors.

Frequently Asked Questions

→ Can I substitute fresh blueberries with frozen ones?

Yes, but be sure to thaw and drain frozen blueberries first to prevent excess moisture from softening the dough.

→ What type of cream cheese works best for the filling?

Use softened full-fat cream cheese for a smooth, creamy texture that blends well with the lemon zest and sugar.

→ How do I prevent the crescent rolls from leaking filling while baking?

Press the dough tips firmly to seal and avoid overfilling. Leaving a small margin at the edges helps keep the filling inside.

→ Is the optional lemon blueberry icing necessary?

It’s optional but adds a bright, sweet finish that complements the rich filling and flaky dough beautifully.

→ Can I prepare these rolls ahead and bake later?

Yes, you can assemble them, refrigerate for up to a day, and bake fresh just before serving for best texture.