Perfect for breakfast, brunch or even an afternoon snack these Blueberry Cream Cheese Danish are a semi-homemade danish made with refrigerated crescent rolls, blueberry pie filling and cream cheese.
Grab a can of refrigerated dough and let me show you another easy crescent roll recipe.
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For this recipe I chose blueberry pie filling, however, you can use any flavor of fruit your family loves. Or you can leave off the fruit like I do with my Cream Cheese Crescent Rolls.
This recipe is how I make my very popular Christmas Tree Danish Recipe or Easter Egg Shaped Cream Cheese Danish for the holidays.
You can leave out the cream cheese filling if you wanted a more easier recipe to prepare. Try my apple danish recipe that only uses apple pie filling with the crescent rolls.
Table of Contents
- Blueberry Danish with Puff Pastry
- How to make Cheese Danish with Crescent Rolls
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions:
- Prepare the Cream Cheese Filling
- How to Fill the Danish
- Baking Instructions
- Before You Begin!
- Insider Tips from My Kitchen to Yours
- How to Store, Freeze, and Reheat
- Recipe FAQ's
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
Try this recipe using puff pastry!
Blueberry Danish with Puff Pastry
How to make Cheese Danish with Crescent Rolls
Use a Tart Tamper: A tart tamper works great for pressing an even well into the dough, making the perfect spot to hold the cream cheese and blueberry filling.
Keep Dough Chilled: Cold dough is easier to handle, seals better, and puffs up nicely while baking.
Don’t Overfill: Add just enough cream cheese and blueberry filling to fit inside the well to avoid spilling during baking.
Line Your Baking Sheet: Use parchment paper or a silicone baking mat for easy cleanup and even baking.
Seal the Edges: Lightly pinch or press seams together so the filling stays in place while baking.
Brush with Egg Wash: For a golden, bakery-style finish, brush the pastry edges with a beaten egg before baking.
Helpful Kitchen Tools
Tart TamperMore InformationCopper Measuring Cup and SpoonMore InformationReynolds Kitchens Cookie Baking Sheets,More InformationCrescent Roll RecipesMore InformationPillsbury: Baking Hacks: Fun andMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Fruit Filling: Add a spoonful of fruit preserves or pie filling (strawberry, raspberry, blueberry, or cherry) on top of the cream cheese mixture before baking.
- Different Cheese: Swap cream cheese with mascarpone or ricotta for a slightly different flavor and texture.
- Glaze Options: Instead of a powdered sugar glaze, drizzle with melted white or dark chocolate after baking.
- Nut Topping: Sprinkle sliced almonds, chopped pecans, or walnuts over the top before baking for added crunch.
- Savory Twist: Skip the sugar and filling, and use cream cheese mixed with herbs and garlic for a savory appetizer version.
📌Quick Tip: You only need about 1 cup of the pie filling for this recipe. The leftovers freeze well or you can serve the blueberry pie filling over homemade pancakes!
Step-by-Step Directions:
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Open the crescent rolls up, however, do not separate or unroll them. Keep them in a "roll" or cylinder and using a serrated knife, slice into about 10 -12 individual slices or circles.
Step 2: Using the back of your thumb or a tart tamper, make an indentation in the center of each crescent roll round. You can also use the back of a small spoon or melon scoop.
Prepare the Cream Cheese Filling
Step 3: Make sure the cream cheese is soft before even beginning this step. You can remove it from the refrigerator an hour before you're planning on making this recipe. Using an electric mixer, beat the cream cheese, sugar and vanilla together until smooth.
How to Fill the Danish
Step 4: Place a spoonful of cream cheese in the center being careful not to overfill them.
Step 5: Now add a spoonful of blueberry pie filling or whatever flavor you're using.
Baking Instructions
Step 6: Bake in a preheated 350 degree oven for 18 - 20 minutes or until the crescent rolls are lightly golden brown.
Step 7: Combine the glaze ingredients together in a bowl. Drizzle the glaze on top of the slightly cooled danish, serve and enjoy!
Before You Begin!
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Insider Tips from My Kitchen to Yours
Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!
✔️ DO: Keep the dough chilled until ready to use to make it easier to handle and help the pastry bake flaky.
❌ DO NOT: Overfill the pastry, or the cream cheese filling will spill out while baking.
How to Store, Freeze, and Reheat
Refrigerate: Store cooled cream cheese danishes in an airtight container in the refrigerator for up to 3 days.
Freezer: Wrap each danish individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months.
Thaw and Reheat: Thaw in the refrigerator overnight. Reheat in a 325°F oven for 8–10 minutes or until warmed through and flaky again.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Remove the wrapper and press or twist along the perforated seam until the crescent roll package pops open. Unroll the dough and separate it into triangles or sheets as needed.
A classic cheese danish is made with cream cheese, which gives the filling its smooth, creamy texture and slightly tangy flavor. Some recipes may also include ricotta or mascarpone for added richness, but cream cheese is the most common choice.
Yes, you can freeze cheese danish. Once baked and cooled, wrap each danish tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven at 325°F for about 8–10 minutes to bring back the flaky texture.
More Recipes to Love
Check out my other recipe for Strawberry Danish with Crescent Rolls. Or you might enjoy this recipe for Crescent Roll Cream Cheese Danish.
📖 Recipe Card
Easy Cream Cheese Danish Recipe with Canned Crescent Rolls
Video
Ingredients
- 1 can of refrigerated crescent rolls.
- 1 cup of blueberry pie filling
- 4 ounces cream cheese; softened
- ⅓ cup sugar
- 1 teaspoon vanilla
- ⅓ cup powdered sugar
- 2 tsp. milk
Method
- Using an electric mixer, beat the cream cheese, sugar and vanilla together until smooth. Set aside while you prepare the crescent rolls.
- Open the package of crescent rolls, but do not separate or unroll them. Keep them as a long cylinder or roll.
- Using a serrated knife, slice the long cylinder into 12 equal pieces.
- Using your thumb or the back of a spoon, gently indent the middle of each circle so there is a space for the cream cheese to be placed inside.
- Place a small spoonful of the cream cheese mixture into the center of each crescent circle. Then place a small spoonful of the blueberry pie filling on top.
- Bake in a preheated 350 degree oven for 18 - 20 minutes.
- Let cool and drizzle with the glaze.
Nutrition
Notes
- Use a tart tamper to press an even well into the dough for holding the cream cheese and blueberry filling.
- Keep the dough chilled until ready to use to make it easier to handle and help it bake flaky.
- Avoid overfilling to prevent the filling from spilling out while baking.
- Line the baking sheet with parchment paper or a silicone mat for even baking and easy cleanup.
- Lightly pinch seams to keep the filling secure during baking.
- Brush the edges with an egg wash for a golden, bakery-style finish.
- Any leftover blueberry pie filling can be frozen for up to 3 months. It also makes a great topping for homemade pancakes or you can use it to make my Homemade Blueberry Sauce.
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2016 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Emilee Anna says
Amazing thank-you
Lori says
Can I use the butter crescent rolls instead of the original can?
Lois says
Using butter crescent rolls might change the flavor of the recipe. If that's all you have, go for it!
Wendy says
Can these be made a day ahead? I need to make about 80 for church.
Lois says
The only thing you can really make ahead is the cream cheese mixture. I usually prepare that the night before so in the morning all I have to do is put the danish together and bake. You could bake these all before you go to church, that shouldn't be a problem. Hope they enjoy the recipe!
Christie says
Looks delicious!! Would you need to refrigerate these if you made them ahead of time?
Lois says
You should be able to keep the danish at room temperature for a few hours.Of course, that depends on how warm it is in your kitchen/house. But for most homes you should be okay for a few hours.
If it's over 2 to 3 hours or a very hot summer day, I would store them in the refrigerator just to be safe.
Hope you enjoy the recipe, it is one of my favorites to make for company. Guests always think I purchased them at a bakery.
Annette says
Love this so much
Arlene Mobley says
I love using crescent rolls to make easy dessert recipes like this. I keep a couple of rolls in the freezer so I can whip up something easy like this whenever we need a quick dessert recipe.
Lois says
I keep them on hand also just in case I need something quick and delicious! Thanks for visiting.