Blueberry cheesecake crescent rolls are a tasty and simple treat that mixes blueberry, cheesecake, and flaky crescent rolls. Here’s a simple recipe to get you started:

1 can (8 oz) refrigerated crescent rolls

• 4 oz melted cream cheese – 2 tbsp granulated sugar – 1/2 tsp vanilla essence – 1/2 cup blueberry pie filling or fresh blueberries
• Powdered sugar (optional) for sprinkling

1. Preheat your oven to the temperature listed on the crescent roll package.
2. Combine the softened cream cheese, granulated sugar, and vanilla extract in a medium mixing bowl until smooth and well blended.
3. Separate the crescent rolls into individual triangles by unrolling them.
4. Spread a little quantity of the cream cheese mixture onto the wide end of each crescent roll triangle.
5. If using blueberry pie filling, spoon a little amount onto the cream cheese mixture. If using fresh blueberries, sprinkle a handful on top of the cream cheese.
6. Starting from the wide end, tightly roll up each crescent roll, enclosing the contents.
7. Arrange the stuffed crescent rolls on a baking sheet lined with parchment paper or gently oiled with cooking spray.
8. Bake for 10-12 minutes, or until the crescent rolls turn golden brown, according to the package directions.
9. Remove the rolls from the oven and set aside for a few minutes to cool.
10. For added sweetness, dust the cooled rolls with powdered sugar.

Warm or at room temperature, serve the blueberry cheesecake crescent rolls. They’re a tasty treat for dessert or perhaps breakfast. Enjoy!