Blueberry Cheesecake Crescent Rolls (Printer-Friendly)
Flaky crescent rolls stuffed with creamy cheesecake and fresh blueberries, ideal for a quick, tasty treat.
# The Ingredients You'll Need:
→ Filling
01 -
4 ounces cream cheese, softened to room temperature
02 -
½ teaspoon vanilla extract
03 -
3 tablespoons powdered sugar
04 -
1 tablespoon fresh lemon zest
→ Dough and Fruit
05 -
8 ounces crescent roll dough (tube containing 8 triangles)
06 -
1 cup fresh blueberries
→ Optional Icing
07 -
5-8 fresh blueberries (optional, for icing)
08 -
1 cup powdered sugar
09 -
1 tablespoon heavy cream or milk
10 -
1 teaspoon fresh lemon juice
# Step-by-Step Instructions:
01 -
Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 -
Combine softened cream cheese, vanilla extract, powdered sugar, and lemon zest in a medium bowl. Mix with an electric hand mixer or stand mixer until smooth. Set aside.
03 -
Unroll crescent roll dough and separate into 8 triangles. Place one triangle flat with the wide end closest to you.
04 -
Spread about 1 tablespoon of cheesecake filling onto the wide end of the dough triangle, covering roughly two-thirds of its length.
05 -
Place approximately 10-12 fresh blueberries across the wide end over the filling, leaving about a half-inch border.
06 -
Carefully roll the dough starting from the wide end toward the tip, pressing the tip firmly to seal the roll.
07 -
Place the rolled crescents on the prepared baking sheet about 1 inch apart. Optionally scatter a few extra blueberries on the sheet for icing use.
08 -
Bake for 12 to 15 minutes, or until the rolls are golden brown. Begin checking at 12 minutes to prevent overbaking.
09 -
In a bowl, mix powdered sugar, heavy cream or milk, and fresh lemon juice until smooth. Stir in the baked blueberries if using.
10 -
Drizzle the prepared icing over the warm crescent rolls and serve immediately.
# Extra Tips:
01 -
Check rolls early in baking as oven temperatures vary. Using a hand mixer aids in achieving a smooth filling texture.