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.
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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
½ 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 or some delicious blueberry ice 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!
Recipe Card
Blueberry Crescent Roll Cheesecake Bars
Blueberry Crescent Roll Cheesecake Bars. An incredibly easy recipe with cream cheese and blueberry filling sandwiched between layers of pastry.
Ingredients
- 1 can of Pillsbury Crescent rolls or 1 sheet of ready rolled puff pastry
- 8 oz cream cheese, room temperature
- 3 - 4 Tablespoons powdered sugar
- 1 tsp vanilla extract
- ½ cup frozen blueberries
- Squeeze of lemon
- 1 Tablespoon Regular Sugar
- 2 Tablespoons butter, melted
- Sugar for sprinkling
Instructions
- 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.
- In a mixing bowl, add the remaining ingredients EXCEPT the butter and regular sugar. Mix well with a spoon or whisk.
- 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.
- 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.
- 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!
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Nutrition Information:
Yield: 12 Serving Size: 12 ServingsAmount Per Serving: Calories: 184Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 158mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 3g
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Bonnie Clark
says:I am wondering if you ever doubled the recipe for the Blueberry Crescent Cheesecake bars? I always make the Mexican Sopapilla Cheesecake in 9×12 and wondering about the Blueberry doubled.
Lovefoodies
says:Hi Bonnie, yes of course you can make this in a larger pan doubling the recipe. So long as the thickness is roughly the same, the bake time will be the same too. Enjoy!
Cathy
says:Easy recipe and delicious
Gena
says:Could I use pie filling instead of frozen berries?
Lovefoodies
says:Hi Gena, I’ve never tried it with pie filling. my only concern is it might be a bit runny / soggy in combination with the cream cheese. You could try adding 1 beaten egg in to the cream cheese mixture then adding a layer of pie filling and see if that will help it firm up. Please do come back and let us know if it works and what you did!
Christine
says:So my husband and I tried it last night and the bottom stayed doughy and the filling never stiffened so we scraped the top and the filling and ate the entire thing was tart by the end from all the lemon juice but very delicious next time I will cook the bottom first then add filling and top and cook until top is done I cook on a tractor trailer so I’m using a toaster oven
Lovefoodies
says:Hi Christine. Thanks for the update! You are right to probably precook the base if you’re using a toaster oven. Obviously if it’s a fan oven etc then there wouldn’t be any issues with even cooking so I’m glad you know what you need to do the next time around!
Christine
says:I made these today I haven’t tried them yet but I bought a fresh lemon and it says squeeze of lemon juice didn’t say how much so I sqeezed the whole lemon then had to keep adding confectionery sugar and vanilla to taste also doesn’t say if left overs have to be refrigerated
Lovefoodies
says:Hi Christine, the lemon amount literally is a squeeze. So I can understand why you would need to add more sugar to take off the sharpness if you’ve added a whole lemon. At least you’ll know for next time! Sorry you misunderstood!
For keeping, you can indeed refrigerate. In fact it is better after its chilled for a few hours because the filling firms up and it’s much easier to slice. I’ve tried it warm and also chilled and I much prefer the chilled version. Hope that helps and you weren’t put off from making it again with the lemon juice!
Nicole
says:Just put this in the oven. My only complaint is that it says to mix all ingredients except butter and sugar, so I put the blueberries in the cream cheese mixture. I’m sure it’ll taste great still though.
Nicole
says:That was the same issue that I had and I came here to say just that!
Jennifer
says:Have you ever tried to double this, and make it in a 9×13 pan?
Brenda Jean Miller
says:I mixed in homemade lemon curd with the creamcheese, it’s in the oven and can’t wait for it to come out and cool so I can try it. Thanks for such a simple recipe.
Susan Barrows
says:Just made these for the second time today. I like them warm but LOVE them cold…after the filling has set up.
Julie
says:Can fresh blueberries be used?9
Lovefoodies
says:Hi Julie, yes. You can use fresh. Just make sure you do chill it so it can really firm up after baking. Please enjoy!
LUCYG
says:This looks so good plus simple to make. I have fresh blueberries I plan to use. Does the lemon juice get mixed in with the cream cheese, or get sprinkled on the blueberries? Thank you!
Lovefoodies
says:Hi Lucy, just add the lemon in with the cream cheese. Please enjoy!
LUCYG
says:Thanks for the quick response. :)
Peg Claflin
says:Can these be frozen for a few days?
Lovefoodies
says:Hi Peg, yes indeed!
Debbie
says:Just made theses and to die for!! Love blueberries and cream cheese and the puff pasty and my dream came true!! Thanks darlin for the recipe!! Y’all have to try this recipe!!
Christy
says:Are the “1 Tablespoon Regular Sugar” and “Sugar for sprinkling” used for the same thing in the ingredient list? I wasn’t sure when the “1 Tablespoon Regular Sugar” came into play….
Lovefoodies
says:Hi Christy, Sorry for the confusion! I have edited the instructions so it is a little clearer. The regular sugar is for on top of the blueberries, and the sprinkling of sugar (as much or little as you wish) is for the actual topping of the pastry, after you add the melted butter. I hope this clarifies, and apologies once again!
Patricia Schneider
says:This looks wonderful, except I never use full-fat cream cheese anymore. I always use the Light CC and my friends don’t even know the difference. I was also thinking this would be delicious with thinly sliced peaches and instead of plain sugar, I would use a TBSP of cinnamon sugar both inside and sprinkled on top.
lovefoodies
says:Hi Patricia, thank you!
Yes, indeed, you could use any fruits you like. I’ve made this using sliced strawberries and it was so delicious!!
The light cream cheese is also good, but not everyone can find it where they live so I just say to use a’cream cheese’ and at least that way people can decide their preference.
If you make it with peaches let us know how it turned out. It sounds delicious with the cinnamon sugar, and peaches are so yummy too!!
Thanks for writing in and hope you had a nice weekend!