Blueberry Cheesecake Crescent Rolls (Print Version)
Flaky crescent rolls filled with creamy blueberry filling and a buttery crumble topping.
# Ingredients:
→ Crescent Rolls
01 -
8 ounces refrigerated crescent roll dough
02 -
8 ounces cream cheese, softened
03 -
2 tablespoons granulated sugar
04 -
1 teaspoon vanilla extract
05 -
2/3 cup fresh blueberries
→ Streusel Topping
06 -
1/4 cup all-purpose flour
07 -
2 tablespoons unsalted butter, cold and cubed
08 -
2 tablespoons granulated sugar
# Steps:
01 -
Preheat oven to 375°F and line a baking sheet with parchment paper.
02 -
Unroll crescent dough onto the prepared baking sheet and separate into 8 triangles.
03 -
In a small mixing bowl, blend cream cheese, sugar, and vanilla extract until smooth. Gently fold in blueberries until evenly distributed.
04 -
Spoon approximately 1/4 cup of filling along the length of each crescent triangle.
05 -
Starting from the wide end, roll each crescent triangle, tucking the edges to enclose the filling.
06 -
Combine flour, cold butter, and sugar in a bowl. Use a fork or pastry cutter to blend into coarse crumbs.
07 -
Sprinkle streusel evenly over filled rolls. Bake for 12-15 minutes, or until golden and set.
08 -
Remove from oven and let cool slightly before serving warm.
# Notes:
01 -
Ensure cream cheese is fully softened for a smooth filling. Chill butter for the crispest streusel texture.