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!
Preheat oven to 375F degrees and like a baking sheet with parchment paper.
In a medium bowl, add 4 ounces (1/2 block) cream cheese, softened to room temperature, ½ teaspoon vanilla extract, 3 Tablespoons powdered sugar AND 1 Tablespoon 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.
Open the 8 ounce tube crescent roll dough 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.
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 (about 5-8 blueberries, depending on how large 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.
OPTIONAL ICING: In a mixing bowl, add 1 cup powdered sugar, 1 Tablespoon heavy cream or milk and 1 teaspoon fresh squeezed lemon juice and mix together until well blended. Add the baked blueberries (if using) and stir.
Drizzle over baked rolls then enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.