Ingredients
Scale
- 1 can of Pillsbury Crescent rolls
- Philadelphia no-bake cheesecake
- Lemon curd
- Blueberry pie filling
- 1 egg
- brown sugar
Instructions
- 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!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: desserts
- Method: oven