Hey there, dessert lovers! Get ready to dive into a treat that's small in size but big on flavor—my amazing Lemon Cheesecake with Blueberries dessert bites. I know, it sounds fancy, but trust me, it's super easy! Imagine creamy cheesecake, zesty lemon curd, and juicy blueberries coming together for a party in your mouth.
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.
I've got a little secret to share with you: we're about to take this Lemon Cheesecake with Blueberries to a whole new level of convenience and deliciousness. How, you ask? Enter the premade cheesecake filling. It's creamy, dreamy, and ready to be the perfect partner for our zesty lemon curd and jammy blueberries!
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!