An Easy Two-bite Dessert: Lemon Cheesecake With Blueberries

First up, you'll need Pillsbury crescent roll dough. Yep, the stuff that comes in those nifty little tubes. It's pure crispy deliciousness.

Then, grab some cream cheese that's been given a little softening, granulated sugar for that sweet touch.

Now, here's where the party really gets started: zesty lemon curd and blueberry pie filling. Lemons bring the tang, and blueberries bring the sweetness—it's a match made in dessert heaven.

Pull out a muffin tin, spray with nonstick oil, and then place one crescent roll triangle per well in the muffin tin.

Scoop a little of that creamy cheesecake filling, lemon curd, and then the blueberry pie filling into it. Just a little dollop of each—we don't want to overstuff our delicious pockets.

Preheat the oven to 350°F. Spray the muffin tin with nonstick oil, and then place one crescent roll triangle per well in the muffin tin.

Using a small ice cream/cookie dough scoop, place a small scoop of the no-bake cheesecake filling in the center of each dough triangle.

Now use a ¼ teaspoon measuring spoon and add a scoop of both the lemon curd and the blueberry filling to the no-bake cheesecake. Use a toothpick to mix the fillings together.

Once all of the filling is mixed, take the longest part of the crescent dough and fold it over the filling. Then fold over the other two corners, completely covering the filling as much as possible.

Crack the egg into a small bowl and brush the egg over the tops of the cheesecake bites. Sprinkle with brown sugar. Bake at 350°F for 15 minutes. Let it cool for about 5 minutes, then serve and enjoy!

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