Blueberry Cream Cheese Crescent Bites are crescent rolls filled, rolled, and baked with a cheesecake filling and fresh blueberries. If these sound good to you, be sure to try my Blueberry Cream Cheese Bars.
Blueberry Cream Cheese Crescent Bites
These fruity bites are the perfect way to start your day or grab on the go and are filled with fresh blueberries. I topped the blueberry cream cheese crescent bites with confectioners’ sugar for some added sweetness. They are easy to put together and would be wonderful filled with your favorite fresh berries if you don’t have blueberries on hand.
Blueberry Cream Cheese Crescent Bites Ingredients
Cream Cheese: Be sure the cream cheese is at room temperature before mixing it with the sugar and lemon juice. If you forgot to take out the cream cheese, completely unwrap it, place the block of cheese on a microwave-safe plate, and microwave for 15 seconds.
Lemon Juice: Yes, lemon juice is important when making the cheesecake center. It helps the mixture stay together and gives it a thicker texture. No, you will not taste the lemon.
Crescent Rolls: I used two tubes (8 ounces each) of crescent rolls. This made 16 crescent bites.
Blueberries: Fresh blueberries are best in this recipe. You could also use other fresh berries in place of blueberries, or even a combination of berries.
Confectioners’ Sugar: Sprinkling the tops of the baked crescent bites with confectioners’ sugar added a bit of sweetness to the bites.
Can I Make these Ahead of Time?
To make this recipe even quicker to put together, you could make the cream cheese mixture the night before. Then, in the morning, you just need to fill and roll each crescent roll triangle and bake. The baked crescent bites could sit out at room temperature for a few hours; beyond that, store them in the refrigerator.
More Breakfast Recipes
Blueberry Cream Cheese Crescent Bites
Ingredients
- 8 ounces cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon lemon juice
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 cup fresh blueberries, divided
- confectioners' sugar, for topping
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- To a medium bowl, add cream cheese, sugar, and lemon juice. Using a handheld mixer, mix until creamy.
- Separate crescent rolls along the perforated edges. Place each triangle of dough flat on the parchment-lined pan.
- Top each triangle with about a teaspoon of the cream cheese mixture. Divide blueberries evenly between each of the triangles.
- Starting with the long edge, roll up the triangle. Gently press the tip of the crescent dough to seal.
- Bake for 9-10 minutes, or until golden brown.
- Let rolls cool for 5 minutes before serving. Sprinkle with confectioners' sugar and enjoy!
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Can I use frozen blueberries? Do I need to thaw them ahead of time? I’m hoping to make these for a Farmer’s market and would like to use up my frozen blueberries. Can I make a day in advance and store in the fridge?