Blueberry Cheesecake Crescent Rolls

Name: Blueberry Cheesecake Crescent Rolls
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: 4 ounces (1/2 block) cream cheese, softened to room temperature; ½ teaspoon vanilla extract; 3 Tablespoons powdered sugar; 1 Tablespoon fresh lemon zest; 8 ounce tube crescent roll dough ((8 rolls in a tube)); 1 cup fresh blueberries; 5-8 blueberries ((for the icing, optional)); 1 cup powdered sugar; 1 Tablespoon heavy cream or milk; 1 teaspoon fresh squeezed lemon juice

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Blueberry Cheesecake Crescent Rolls are made with cheesecake and blueberry stuffed crescent rolls. A treat for breakfast or dessert and ready in just under a half hour!

EASY FRUIT AND CREAM FILLED TREATS

You’ll love these fast Blueberry Cheesecake Crescent Rolls that are stuffed with a creamy, luscious cheesecake filling with pops of juicy blueberries, topped with an insanely delicious lemon blueberry icing. I can’t decide if these should just be a dessert or if I could pass them off for a sweet breakfast option. It could be both, right?

Looking down on a plate of Blueberry Cheesecake Crescent Rolls.

FREQUENTLY ASKED QUESTIONS (FAQ’S)

Do I have to use the icing?

No, the made from scratch icing is optional. These crescent rolls are fantastic without it if you don’t want to use it. However, you could also serve these with a crumb or streusel topping made from butter, flour and sugar.

Can I use frozen blueberries?

I haven’t tested this using still frozen blueberries in the filling, but I think you can use frozen blueberries that have been thawed and dried. Thaw your berries first and then be sure to dry them well before using them in this recipe.

Can I use flavored cream cheese?

Sure. I think blueberry cream cheese would be a great flavor to try. You could also try a strawberry cream cheese for a mixed berry cheesecake crescent roll.

Can I use other fruit or make a different filling?

Yes, using other berries or other fruit would be a fantastic switch up. Raspberries or blackberries would be so good! As for the filling, if you don’t want a cheesecake flavor, you could try these with Nutella.

Do these need to be refrigerated?

Yes, due to the fruit and cheesecake filling, once these crescent rolls have cooled completely, they need to be transferred to an airtight container and should be kept in the refrigerator (if you are not eating them all right away) for up to 3 days. You can store them longer by freezing for up to a year.

A plate of delicious Blueberry Cheesecake Crescent Rolls for dessert.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

cream cheese – forgot to take the cream cheese out early enough for it to soften? See my post on How to Soften Cream Cheese Fast.
powdered sugar – You could use a sugar substitute here if you need to do that.
fresh lemon zest – you could also use about 1/2 teaspoon of lemon zest.
crescent roll dough – I have only made this with crescent roll dough. I haven’t tested it with puff pastry.
fresh blueberries -see my FAQ’s above about using frozen or different types of berries.
heavy cream – or you can use milk (you’ll just need less.)
lemon juice– get a fresh lemon to use for fresh lemon zest and fresh squeezed lemon juice. The bottled “juice” won’t due this recipe justice and will only add a chemical flavoring.

Cream cheese, blueberries, crescent rolls, lemon, vanilla extract, powdered sugar, and heavy cream. — Heavy cream used for optional icing not is not in this ingredient photo.

HOW TO MAKE BLUEBERRY CHEESECAKE CRESCENT ROLLS

Preheat oven to 375F degrees and like a baking sheet with parchment paper. In a medium bowl, add the cream cheese, vanilla, powdered sugar, and fresh lemon zest. Combine using an electric hand mixer. This can also be done in a stand mixer with the paddle attachment. When the mixture is smooth, set this aside.

collage of two photos: cream cheese, powdered sugar, lemon zest and vanilla extract in a bowl; mixture blended together until smooth.

Open the can of crescent rolls and separate the 8 triangles along the seams. Place one triangle of dough on a flat surface, with the wide end closest to you. Spread about 1 Tablespoon of the cheesecake mixture onto the triangle, beginning at the wide end and going about ⅔ of the way to the tip of the triangle.

Place about 10-12 fresh blueberries (depending on the size of the blueberries) across the wide end of the triangle (nearest you), leaving about a half inch empty at the edge.

collage of two photos: cheesecake mixture being spooned onto wide end of crescent roll; fresh blueberries placed on top of cheesecake mixture.

Carefully roll up the crescents starting from the wide end rolling toward the tip. Press the tip of the triangle firmly into the crescent so it holds in place. Place the finished crescents on the prepared baking sheet, about an inch apart. Note: I add a few extra blueberries on the baking sheet (between 5-8, depending on how big they are). These will burst open and be perfect to use in the icing (this is optional.) Bake the rolls for about 12-15 minutes or until golden. If your oven cooks fast, make sure to check the rolls at 12 minutes.

collage of two photos: unbaked Blueberry Cheesecake crescent rolls on a baking sheet; fully baked crescent rolls on baking sheet.

OPTIONAL ICING: In a mixing bowl, add the ingredients for the icing and mix together until well blended. Add blueberries if desired and stir. Drizzle over baked rolls.