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Blueberry Crescent Roll Cheesecake Bars. An incredibly easy recipe with cream cheese and blueberry filling sandwiched between layers of pastry. This tastes amazing!

It's our twist on the famous Mexican Sopapilla dessert.

The addition of the blueberries adds a slightly tangy taste in contrast to the sweet and creamy cream cheese filling. Bursting with juicy blueberries in every bite, this is a really delicious dessert, served warm of cold, and of course perfect with a cup of tea any time!

The great thing about these Crescent Roll Bars is that you can make ahead and either freeze and simply defrost when you're ready, or keep refrigerated for a couple of days then serve.

So they make a great treat for parties, Thanksgiving, Christmas and other times when you want to make ahead and be prepared!

So please enjoy our delicious Blueberry Crescent Roll Cheesecake Bars.

These are very easy to make. It's a case of layering up the different ingredients and simply baking and allowing to cool so you can slice them. 

Personally, I prefer them the following day after they've been refrigerated overnight and the filling has had time to set and firm up.

You can slice them any size you like, make them small or large, and if you're planning on making these for a crowd, for example at a pot luck or a gathering, these will transport really well.

Just pop them in an airtight container, I would suggest to refrigerate them if it's summertime, and then serve when you get to your party. 

Can I use Frozen ingredients to make this recipe?

For this recipe, I've used ready-rolled frozen puff pastry. You can use the crescent roll pastry. I prefer the puff pastry as you seem to get more layers and 'puff' once they're baked. 

You can use frozen or fresh blueberries. If using frozen, keep them frozen when you make this, in other words, no need to defrost the blueberries first. If you do defrost the blueberries, you will find the blueberries will seep quite a lot of liquid and you could end up with soggy pastry. 

We've also got a delicious Strawberry Crescent Roll Cheesecake Bars recipe if you'd like to try that too! and a cherry crescent roll cheesecake bars recipe.

So let's get straight to the recipe and see how we make these delicious blueberry crescent roll cream cheese bars. Please enjoy!

Prep time

5 minutes

Baking time

25 - 30 minutes

Serving size

12 bars

Ingredients

1 can of Pillsbury Crescent rolls or 1 sheet of ready-rolled puff pastry
8oz cream cheese, room temperature
3 - 4 Tablespoons powdered sugar
1 tsp vanilla extract
1/2 cup frozen blueberries
Squeeze of lemon
1 Tablespoon Regular Sugar
2 Tablespoons butter, melted
Sugar for sprinkling

Use our recipe for making your own homemade pastry dough if you don't want to use shop-bought pastry. It;'s easy and quick to make!

Instructions

1. Pre heat oven to 350 F or 180 C.

Unroll and spread the crescent rolls or puff pastry sheets flat then cut in half. Then with one half of the pastry, line the bottom of a greased 8 x 8 baking pan. I also line the pan with foil first so it is easier to lift out after baking.

2. In a mixing bowl, add the remaining ingredients EXCEPT the butter and regular sugar. Mix well with a spoon or whisk.

3. Spread the mixture evenly over the crescent roll/puff pastry layer. Then add the blueberries all over, and add the 1 Tablespoon of regular sugar over the blueberries.

4. Carefully place the other layer of pastry on top of the cream cheese mixture, then using a brush, spread the melted butter on the pastry and then a sprinkling of sugar.

5. Bake for 25 - 30 minutes until golden brown. Allow to cool for 15 - 20 minutes before trying to slice, so it can firm up a little.

I prefer to let cool at room temperature then pop in the refrigerator overnight, still in the pan so it can really firm up before you slice.  Serve as it is or with a nice blob of whipped cream!

We'd love to hear from you and what you thought of our Blueberry Crescent Roll Cheesecake Bars recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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