Description
Handheld cheesecake bites filled with blueberries and flaky dough. Perfect for breakfast, snacks, or dessert. Creamy, tangy, and easy to make.
Ingredients
Cream Cheese (softened), 3 oz
Vanilla Extract, 1/2 tsp
Powdered Sugar, 2 1/2 tbsp
Crescent Roll Dough, 1 (8 oz) tube
Fresh Blueberries, 2/3 cup
Instructions
Preheat oven to 375°F (190°C)
Combine softened cream cheese, vanilla, and powdered sugar in a bowl
Blend until smooth with no lumps
Separate crescent dough into 8 triangles
Place 1 tsp cream cheese mixture on wide end of each triangle
Arrange 5–6 blueberries on top of filling
Roll from wide end toward pointed end, sealing edges
Place rolls 1 inch apart on a parchment-lined baking sheet
Bake for 10–13 minutes until golden brown
Let cool slightly, then dust with additional powdered sugar before serving
Notes
Use non-fat or vegan cream cheese for lighter/dairy-free versions
Gluten-free dough available for allergy-friendly baking
Thaw frozen blueberries if using; avoid dried/sweetened berries
Shape and size rolls evenly for consistent baking
Store leftovers in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 12
- Category: Trend Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 170
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg