Go Back
+ servings
Lemon blueberry cheesecake crescent rolls on a cooling rack with the front one ripped in half
Print Recipe
No ratings yet

Lemon Blueberry Cheesecake Crescent Rolls

Prep Time15 mins
Cook Time15 mins
Servings: 16 crescent rolls
Calories: 185kcal
Author: Julie Evink


  • [{"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}]


  • 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.


Serving: 1crescent roll | Calories: 185kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 356mg | Fiber: 1g | Sugar: 12g