Easy Blueberry Cheesecake Crescent Bites

If you want a sweet treat that looks fancy but takes almost no effort, these blueberry cheesecake crescent bites are for you.

They use refrigerated crescent dough as the base, so you skip all the tricky work of making pastry from scratch.

Inside each one is a smooth cheesecake filling with a bright hit of lemon and a spoonful of blueberry preserves.

I like to bake them in a muffin pan, which keeps the shape neat and makes them easy to grab and eat.

They come out golden on top with a little crunch from the coarse sugar. Perfect for when you have people coming over and not much time.

Why You’ll Love It

No Fuss Shortcut – Refrigerated crescent dough does the hard work, so you skip rolling and shaping from scratch.

Creamy Cheesecake Center – The smooth cream cheese filling tastes just like real cheesecake in every single bite.

Bursting With Blueberries – Sweet preserves and fresh berries give each bite a juicy, fruity flavor you will love.

Bright Lemon Touch – A little lemon zest keeps the filling fresh and stops it from tasting too sweet.

Recipe Ingredients

• 1 can Refrigerated Crescent Roll Dough, 8 Oz
• 6 oz Cream Cheese, Softened
• 1/3 cup Powdered Sugar
• 1 tsp Vanilla Extract
• 1 tsp Lemon Zest
• 3/4 cup Blueberry Preserves
• 1/2 cup Fresh Blueberries
• 1 large Egg
• 1 tsp Water
• 2 tbsp Coarse Sugar

Directions

Step 1

Preheat the oven to 375°F and grease 8 cups of a standard muffin pan. Separate the crescent dough into 8 triangles.

Step 2

Press one dough triangle into each prepared muffin cup, allowing the pointed end to extend slightly above the pan.

Step 3

Beat the cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth. Divide the cheesecake mixture among the dough cups.

Step 4

Spoon the blueberry preserves over the cheesecake filling and add a few fresh blueberries to each cup. Fold the exposed dough point loosely over the filling.

Step 5

Whisk the egg with the water. Brush the dough with the egg mixture, sprinkle with coarse sugar, and bake for 13 to 16 minutes until golden brown.

Step 6

Cool the bites in the pan for 10 minutes, then carefully transfer them to a serving plate.

My Tips

Soften the Cream Cheese All the Way

Take your cream cheese out of the fridge about an hour before you start. Cold cream cheese leaves you with little lumps that won’t beat out no matter how long you mix.

From my experience, room temperature cream cheese blends into a smooth, creamy filling in under a minute. If you forgot to set it out, cut it into small chunks and let it sit on the counter for 20 minutes to speed things up.

Press the Dough Up the Sides

When you place each triangle in the muffin cup, push it down into the bottom and press it gently up the sides. This makes a little pocket that holds your filling in place.

If you just lay the dough flat, the cream cheese and preserves will spill out the sides while baking. You want a real cup shape so everything stays tucked inside.

Don’t Overfill the Cups

It’s tempting to load up each bite with extra filling, but too much cheesecake mixture and preserves will bubble over the top as they bake. I recommend using about a tablespoon of the cream cheese filling per cup and a small spoonful of preserves on top.

Leaving a little room lets the dough puff up and gives you clean, pretty bites instead of a sticky mess in the pan.

More Recipes

• Creme Brulee Cheesecake
• Peach Cobbler Cheesecake
• Lemon Meringue Cheesecake
• Black Sesame Cheesecake Bars

Frequently Asked Questions

Can I use canned blueberry pie filling instead of preserves?

Yes, canned blueberry pie filling works well and is a little sweeter than preserves. Just spoon a small amount into each cup so the filling doesn’t overflow while baking.

If your pie filling has very large blueberries in it, you might want to break them up a bit so they fit nicely inside the dough cups.