Easy Blueberry Cheesecake Crescent Rolls Recipe – Flaky Pastry Breakfast Treats.

There’s something magical about the moment when your kitchen fills with the aroma of buttery pastry and sweet blueberries baking together. Last spring, I was experimenting with ways to transform basic crescent roll dough into something special for weekend brunches, and that’s when these blueberry cheesecake crescent rolls were born. The idea came from watching my grandmother make her famous blueberry cheesecake – I wondered if I could capture those same flavors in a handheld pastry that didn’t require hours of preparation.

What makes these crescent rolls truly special is how they bridge the gap between a bakery-quality pastry and something you can easily make at home on a weekday morning. The cream cheese filling becomes wonderfully tangy and smooth as it bakes, while fresh blueberries burst with natural sweetness throughout each bite. The crescent roll dough transforms into golden, flaky layers that shatter pleasantly when you bite down, creating the perfect contrast to the creamy interior.

These blueberry cream cheese pastries have become my go-to recipe when I want something that feels fancy but doesn’t stress me out in the kitchen. They’re perfect for lazy Sunday mornings, impromptu brunch gatherings, or even as an after-dinner treat when you’re craving something sweet but not too heavy. The best part? You can have them ready from start to finish in about 30 minutes.

Ingredients

For the filling:

8 oz cream cheese, softened to room temperature
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup fresh blueberries (or 3/4 cup if using frozen, thawed and drained)

For the pastry:

2 cans (8 oz each) refrigerated crescent roll dough
2 tablespoons butter, melted
1 tablespoon coarse sugar (or regular granulated sugar)

For the optional glaze:

1 cup powdered sugar
2-3 tablespoons whole milk
1/2 teaspoon vanilla extract

Instructions

Start by preheating your oven to 375°F and lining a large baking sheet with parchment paper. This temperature gives you the perfect balance of cooking the filling through while achieving that golden-brown pastry exterior.

In a medium mixing bowl, combine the softened cream cheese and granulated sugar. Use a hand mixer or sturdy wooden spoon to beat them together until the mixture is completely smooth and free of lumps. This step is crucial – any lumps in your cream cheese will remain lumps in the finished pastry, so take your time here. Beat in the egg yolk, vanilla extract, and salt until everything is well incorporated. The mixture should be creamy and spreadable, similar to the consistency of thick frosting.

Gently fold the blueberries into the cream cheese mixture using a rubber spatula. Be careful not to burst too many berries during this step, as you want them to remain mostly intact for the best texture and appearance in the finished rolls. If you’re using frozen blueberries, make sure they’re completely thawed and patted dry with paper towels to prevent excess moisture from making your pastry soggy.

Unroll both cans of crescent roll dough and separate them into individual triangles. You should have 16 triangles total. Lay them out on your work surface with the wide end toward you and the pointed tip facing away. Place about 1 1/2 tablespoons of the blueberry cream cheese mixture near the wide end of each triangle, leaving about half an inch of space from the edges.

Here’s where technique matters: starting from the wide end, carefully roll each triangle toward the point, gently stretching the dough as needed to fully encase the filling. Don’t roll too tightly, as the filling needs room to expand slightly during baking. Pinch the seams and ends closed to prevent the filling from leaking out during baking. Place each rolled crescent on your prepared baking sheet, leaving about 2 inches between each one.

Brush the tops of each crescent roll with melted butter, then sprinkle with the coarse sugar. This creates a beautiful golden finish and adds a subtle crunch that complements the soft interior perfectly.

Bake for 12-15 minutes, or until the crescents are golden brown and the dough is fully cooked through. The filling should be set but still creamy, and you might see a few blueberries that have burst and created lovely purple streaks on the pastry. Let them cool on the baking sheet for about 5 minutes before transferring to a serving plate.

If you’re making the glaze, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth. Start with 2 tablespoons of milk and add more if needed to reach a consistency that drizzles nicely but isn’t too thin. Drizzle over the warm (not hot) crescent rolls just before serving.

Flavor & Texture Notes

These crescent rolls deliver layers of flavor and texture that make each bite interesting. The pastry itself bakes up incredibly flaky and buttery, with a slight crispness on the outside that gives way to soft, tender layers within. The cream cheese filling provides a rich, tangy backdrop that balances beautifully with the natural sweetness of the blueberries.

When you bite into one, you’ll first taste the buttery pastry, followed by the smooth, slightly tangy cream cheese that’s been enhanced with vanilla. Then come the blueberries – some remain whole and burst in your mouth with concentrated fruit flavor, while others have softened and melded with the cream cheese to create pockets of fruity richness throughout.

The texture contrast is part of what makes these so satisfying. You get the satisfying crunch of the golden exterior, the tender flakiness of the pastry layers, the smooth creaminess of the filling, and the occasional pop of a whole blueberry. It’s like eating a handheld version of cheesecake, but with the added pleasure of that wonderful buttery pastry.

The optional glaze adds another dimension, providing a sweet finish that ties all the flavors together while adding a slight textural contrast with its smooth, slightly firm coating that melts on your tongue.

Tips & Variations

Temperature is everything when working with cream cheese. Make sure it’s truly softened to room temperature before you begin – this usually takes about 2-3 hours out of the refrigerator, or you can soften it quickly by cutting it into cubes and letting it sit for 30 minutes. Properly softened cream cheese mixes smoothly and prevents lumps in your filling.

If your blueberries are particularly large, consider cutting them in half to make rolling easier and ensure more even distribution throughout each pastry. Frozen blueberries work well in this recipe, but they must be completely thawed and thoroughly dried to prevent excess moisture.

For a lemon twist, add 1 teaspoon of fresh lemon zest to the cream cheese mixture and replace the vanilla with lemon extract. This creates a bright, citrusy version that’s particularly nice in spring and summer.

You can substitute the blueberries with other berries or even diced strawberries, though you’ll want to chop strawberries into small pieces to prevent them from making the rolling process difficult. Raspberries work beautifully and provide a slightly more tart flavor profile.

For a richer version, replace 2 tablespoons of the cream cheese with mascarpone cheese, which adds an extra layer of richness and a slightly sweeter flavor. Some bakers like to add a tablespoon of cornstarch to the filling to help it set more firmly, though I find this unnecessary if you don’t overfill the crescents.

If you want to make these ahead for entertaining, you can assemble them completely and refrigerate for up to 4 hours before baking. Just add an extra minute or two to the baking time if they’re going into the oven cold.

Storage & Make-Ahead

Fresh blueberry cheesecake crescent rolls are best enjoyed within a few hours of baking, while the pastry is still at its flakiest. However, they’ll keep well covered at room temperature for up to 2 days. Store them in an airtight container or covered with plastic wrap to maintain moisture in the filling while preventing the pastry from becoming soggy.

For longer storage, these freeze surprisingly well. Wrap individual cooled crescent rolls in plastic wrap and store in a freezer-safe container for up to 1 month. To reheat, thaw them at room temperature for about an hour, then warm in a 300°F oven for 5-7 minutes to restore some of the pastry’s crispness.

You can also assemble these completely and freeze them unbaked. Place the assembled crescents on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 3-4 minutes to the original baking time.

The cream cheese filling can be made up to 2 days ahead and stored in the refrigerator. Just give it a quick stir before using, as it may separate slightly during storage.

Serving Suggestions

These crescent rolls shine brightest as part of a weekend brunch spread. Serve them alongside fresh fruit, crispy bacon, and a pot of good coffee for a meal that feels both casual and special. They’re also wonderful as an afternoon snack with tea, particularly earl grey or chamomile, which complement the berry and cream cheese flavors beautifully.

For special occasions, arrange them on a tiered serving stand with other pastries and fresh berries for an elegant breakfast or brunch presentation. The individual serving size makes them perfect for buffet-style entertaining where guests can easily grab one while socializing.

Consider serving them slightly warm with a dollop of whipped cream or a small scoop of vanilla ice cream for an elevated dessert experience. The contrast between the warm pastry and cool cream creates a restaurant-quality finish that’s perfect for dinner parties.

They also make excellent grab-and-go breakfast options. Wrap individual rolls in parchment paper for easy transport, making them ideal for busy mornings or picnic baskets.

FAQ

Can I use low-fat cream cheese for this recipe? While you can substitute low-fat cream cheese, the texture and richness of the filling will be noticeably different. Low-fat cream cheese contains more water and less fat, which can make the filling less stable during baking and result in a somewhat grainy texture. For best results, stick with full-fat cream cheese.

What if my crescent roll dough tears while I’m rolling it? Crescent roll dough can be delicate, especially when it’s cold. If it tears, simply pinch the tear together and continue rolling gently. You can also let the dough sit at room temperature for 5-10 minutes to make it more pliable. Don’t worry about small tears – they usually seal themselves during baking.

How do I know when they’re done baking? Look for a deep golden brown color on the pastry and make sure the dough doesn’t look raw or doughy at the seams. The filling should be set but still slightly soft. If you’re unsure, an instant-read thermometer inserted into the filling should read about 160°F.

Can I make these with homemade dough instead of store-bought? Absolutely! If you prefer making your own pastry dough, a basic butter pastry or even puff pastry works wonderfully. Roll it into triangular shapes similar to crescent roll dough before filling and rolling. Homemade dough may require slightly longer baking time.

My blueberries always sink to the bottom during baking. How can I prevent this? Toss your blueberries lightly in a tablespoon of flour before folding them into the cream cheese mixture. This helps them stay suspended in the filling rather than sinking. Also, make sure not to overfill the crescents, as too much filling can cause ingredients to separate during baking.

There’s something deeply satisfying about pulling a tray of these golden crescents from the oven and watching family or friends reach for seconds before they’ve even finished their first bite. The combination of familiar flavors presented in a new way makes these rolls feel both comforting and exciting. Whether you’re making them for a special occasion or just because Tuesday felt like it needed something sweet, these blueberry cheesecake crescent rolls deliver that perfect balance of impressive results with minimal stress. Give them a try – I think you’ll find yourself making them again and again.