If you love the flavors of blueberry pie & cheesecake, you will love these Blueberry Cheesecake Bombs. Made with buttery crescent dough, sweet cream cheese filling, and blueberries, these desserts are easy to bake up. Check out our video to see the techniques used to make these quick desserts.

You do not need to be a professional baker to bake up a batch of these decadent and sweet blueberry cheesecake crescent roll desserts. They are loaded with blueberry pie filling, and perfectly sweet cream cheese. Coated in powdered sugar, they are an easy to make pastry for anytime of year.
Working with crescent dough is one of my favorite baking hacks. I love how easy this dough is to bake up. Crescent dough rolls go above and beyond a dinner side dish.
Crescent dough can be used in both sweet and savory recipes. We have made many crescent dough bombs over the years. A few of our favorite savory recipes are these Pepperoni Cheese bombs, and these Bacon, Egg, and Cheese Bombs.
My two favorite sweet crescent dough recipes on our blog happen to be these Pumpkin Pie Bombs and these Strawberry Danish. But, I think these Blueberry Cheesecake bombs are my newest fave!
Want to bake up a batch of 8? Check out everything you need to know to make these perfectly.
Ingredients
Crescent Rolls. You can use standard size or Extra Large size. Personally, since they arrive don the market, I prefer the larger ones because they are more plump and make a larger, sturdier crescent bomb.
Blueberry Pie Filling. I think using canned pie filling is a quick, and tasty hack. However, fresh blueberries can be used as well.
Cream Cheese. I like to use full-fat cream cheese when baking. Make sure you leave out your cream cheese to soften to room temperature. This might take about 2 hours.
Powdered Sugar. This is used both in the cream cheese filling, and to coat the crescent dough with after it has baked up. you can skip this if you please, but I think it gives these a donut- like feel.
Vanilla Extract. Much needed to give the cream cheese a “cheesecake” flavor.

Make Blueberry Cheesecake Crescent Bombs

- Preheat oven to 350 degrees Fahrenheit.
- Spray a muffin tin with nonstick spray. You will not be using all 12 spots but that is okay. Only 8 spaces are needed.
- In a medium sized bowl, cream your softened cream cheese, extract, and 1 tablespoon of powdered sugar.
- Unwrap crescent dough triangles. Add 1 to 8 spaces. You can mix up where you add the dough.
- Fill each space with 1/2 tablespoon of cream cheese filling.
- Next, fill each space with 1 tablespoon of blueberry pie filling.
- Wrap the crescent dough rolls over to form a ball. It is okay if all spaces are not filled in as they will bake up fine.
- Bake for 11-13 minutes. Crescents should be golden brown and not doughy.
- Roll warm crescent pastries in powdered sugar and enjoy warm.

Recipe Tips
Can I Use Fresh Blueberries?
Yes, you can use fresh blueberries. If they are not in season, add them to a small bowl and toss them with 1 tsp of sugar. For a vibrant pop of flavor, add a little lemon juice (1 tsp.) and (1/2 tsp.) of fresh zest.

Do These Need to be Refrigerated?
These Blueberry Cream Cheese Crescent Bombs are best eaten warm on the same day. If you need to save some leftovers, be sure to wrap them tightly and store in the refrigerator. To heat, add pastries to a baking sheet and toast in the oven at 350 degrees Fahrenheit for 3-5 minutes.

How to Freeze
You can freeze these once cooled without the powdered sugar on them. To enjoy, allow them to thaw to room temperature and heat them up in an oven for 3-5 minutes at 350 degrees.
Cream Cheese Apple Danish

Blueberry Cheesecake Bombs
Equipment
- Muffin Tin
Ingredients
- 12 ounces XL Crescent Rolls Can use normal size as well but they will be smaller in size.
- 1/2 cup blueberry pie filling *can use fresh blueberries as well.
- 4 ounces cream cheese softened to room temperature.
- 1/2 cup powdered sugar *set aside 1 tablespoon for cream cheese filling
- 1/2 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Spray a muffin tin with nonstick spray. You will not be using all 12 spots because there are 8 crescent dough triangles per package.
- In a medium sized bowl, cream your softened cream cheese, extract, and 1 tablespoon of powdered sugar.
- Unwrap the 8 crescent dough triangles. Center them over the muffin spaces and lightly press the centers down into the empty muffin tin spaces. Only 8 spaces out of the 12 will be used.
- Fill each space with 1/2 tablespoon of cream cheese filling.
- Fill each space with 1 tablespoon of blueberry pie filling.
- Wrap the crescent dough rolls over to form a ball. It is okay if all spaces are not filled in as they will bake up fine.
- Bake for 11-13 minutes. Crescents should be golden brown and not doughy.
- Roll warm crescent pastries in powdered sugar and enjoy warm.
Hi, sorry you are confused. I added images, have a video and I thought the directions were clear. I have clarified a little more. Thank you!
The directions are very hard to follow… you can mix up and they will be fine. Translated this means that you will only use 8 of the 12 muffin cups.