Lemon Blueberry Cheesecake Crescent Rolls
10 Comments
Posted: 03/27/17
Updated: 06/24/23
This post may contain affiliate links. Please read our disclosure policy.
Lemon Blueberry Cheesecake Crescent Rolls ~ Filled a with Creamy, Sweet and Tangy Lemon Filling and Bursting with Fresh Blueberries! Perfect for Dessert, Breakfast or Brunch!
Ok, I am just going to come out and admit it…..I ate 5 of these lemon blueberry cheesecake crescent rolls in one sitting!!! I know, I know! My excuse is that little baby in my tummy has to survive, right?!?! I kinda wanted to just hide the rest from the family and keep them for myself, but I decided to share. I’m so nice. Ok, ok, I may have held a few more back for myse
These are probably one of the most addictive rolls I have ever eaten, no lie!! They are perfectly sweet, a little tart and the burst of blueberries puts them over the top. Also, not to mention this is all gift wrapped in nice flaky crescent dough then drizzled with a sweet glaze. I ask you what’s not to love! I’ve also made a savory breakfast ring and cinnamon crescent rolls which are super easy, too!
I went the easy route and used store bought crescent dough. Hey, a girl needs a little help from the store from time to time and flaky crescent dough is one of them! For the filling, I used cream cheese, homemade lemon curd and fresh blueberries. You could also use store bought lemon curd but I highly recommend using homemade! It really isn’t that hard to make and it tastes amazing!
I could eat that stuff by the spoonfuls!! Just giving you the real me here folks. 🙂
When filling these I used a good heaping couple of tablespoons and make sure to get some blueberries in each one. I also didn’t obsess over trying to make these perfectly neat when I rolled them up. I kinda like the blueberries peeking out, gives them character in my opinion. After these come out of the oven let them cool completely before drizzling them with the glaze. I left an option to make the glaze with milk or lemon juice. If you want an extra lemony punch, go with the lemon juice.
I think these lemon blueberry cheesecake crescent rolls would make a great addition to any brunch table. They would also make a great dessert, snack, or if you are like me and eat 5 at one time, meal, whoops!
They will lift your spirits and give you wonderful springtime thoughts with their bright lemony punch. They would also be a wonderful addition to your Easter table and since they are so easy to make there is no excuse not to include them!
You might like my Blueberry Coffee Cake, too!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Lemon Blueberry Cheesecake Crescent Rolls
Lemon Blueberry Cheesecake Crescent Rolls ~ Filled a with Creamy, Sweet and Tangy Lemon Filling and Bursting with Fresh Blueberries! Perfect for Dessert, Breakfast or Brunch!
crescent rolls
Ingredients
- 2 8 oz packages original crescent rolls
- 8 oz cream cheese softened
- 1/2 cup lemon curd homemade or store bought
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 1 tablespoons milk or lemon juice
Instructions
- Preheat oven to 375 degrees F.
- In the bowl of a stand mixer beat cream cheese until smooth. Add in the lemon curd and beat until combined. Gently fold in blueberries.
- Unroll crescent dough and separate into triangles. Place about 2 tablespoons of the filling (making sure to get some blueberries in each) on the wide end of each triangle. Starting with the wide end roll each triangle up and place about 1 inch apart on a baking sheet. Bake for 12-15 minutes or until golden. Let cool completely.
- To make the glaze: in a small bowl combine the powdered sugar and milk or lemon juice until smooth. Drizzle over cooled rolls.
Nutrition Information
Serving: 1, Calories: 206kcal (10%), Carbohydrates: 25g (8%), Protein: 2g (4%), Fat: 11g (17%), Saturated Fat: 5g (31%), Cholesterol: 15mg (5%), Sodium: 289mg (13%), Potassium: 26mg (1%), Sugar: 15g (17%), Vitamin A: 195IU (4%), Vitamin C: 0.9mg (1%), Calcium: 15mg (2%), Iron: 0.4mg (2%)
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Lemon Blueberry Cheesecake Crescent Rolls
crescent rolls
Ingredients
- [{“ingredient”:” 8 oz packages original crescent rolls”,”portion”:”2″,”portion_decimal”:2},{“ingredient”:”oz cream cheese, softened”,”portion”:”8″,”portion_decimal”:8},{“ingredient”:”cup lemon curd, homemade or store bought”,”portion”:”1/2″,”portion_decimal”:0.5},{“ingredient”:”cup fresh blueberries”,”portion”:”1″,”portion_decimal”:1},{“ingredient”:”cup powdered sugar”,”portion”:”1″,”portion_decimal”:1},{“ingredient”:”tablespoons milk or lemon juice”,”portion”:”1″,”portion_decimal”:1}]
Instructions
- Preheat oven to 375 degrees F.
- In the bowl of a stand mixer beat cream cheese until smooth. Add in the lemon curd and beat until combined. Gently fold in blueberries.
- Unroll crescent dough and separate into triangles. Place about 2 tablespoons of the filling (making sure to get some blueberries in each) on the wide end of each triangle. Starting with the wide end roll each triangle up and place about 1 inch apart on a baking sheet. Bake for 12-15 minutes or until golden. Let cool completely.
- To make the glaze: in a small bowl combine the powdered sugar and milk or lemon juice until smooth. Drizzle over cooled rolls.
Nutrition Information
Serving: 1crescent roll, Calories: 185kcal (9%), Carbohydrates: 24g (8%), Protein: 3g (6%), Fat: 9g (14%), Saturated Fat: 5g (31%), Cholesterol: 23mg (8%), Sodium: 356mg (15%), Fiber: 1g (4%), Sugar: 12g (13%)
Connect with Malinda Here!
Facebook ~ Twitter ~ Pinterest ~ Instagram
Fresh blueberries make this Blueberry Cobbler recipe so amazing!
This blueberry coffee cake recipe is made from scratch and has the best tender, moist crumb.
Blueberry Lemon Pound Cake is a Moist, Delicious Pound Cake Recipe Packed with Fresh Blueberries!
Helene says
It took me 3nhrs. To obtain the recipe. Was very discouaged,then found it,and I’m so happy! Hope it comes out the way they should! Thank you,but I’m discarding the lemon my family is not found of it
Sarah Hill says
I hope it turned out well for you! If you are having trouble finding our recipes, there is a search bar on the right hand side towards the top. There’s also a place to ‘heart’ recipes which will add them to your recipe box, also on the top right of our page!
Karly says
Omg. Amazing. So great for Easter morning or for a sweet after lunch treat!
Malinda @Countryside Cravings says
Thank you Karly, I thought so too! 🙂
g says
How much cream cheese and lemon curd do I use?
Ellen says
G……… Use 8 oz cream cheese, softened and 1/2 lemon curd (homemade or store bought)
Ellen says
G…..Sorry, it’s 1/2 cup lemon curd.
g says
Recipe is not on page 🙁
Julie Evink says
I’m seeing it! Do you not see it? I was making some changes on my blog today that could have been why you didn’t see it. Sorry!
Donna Simpson says
Blueberries, Cream Cheese, Crescent Dough Lemon Curd