Blueberry Cheesecake Crescent Coffee Braid #BlueberryWeek

Easy to make coffee braid made from crescent rolls, cheesecake filling and blueberries for a magnificent breakfast without  much effort.
Blueberry Cheesecake Crescent Coffee Braid

Blueberry Cheesecake Crescent Coffee Braid

By Sue Lau | Palatable Pastime

My recipe of the day is for a blueberry cheesecake crescent coffee braid, which I am posting as a part of Blueberry Week with other bloggers I know.

This blueberry cheesecake crescent coffee braid is a variation of the popular one by Pillsbury (or whoever developed it) that uses plain cream cheese. I’ve upped it a notch by using packaged cheesecake in the tub, which I keep around for evil midnight raids of the fridge with spoon in hand.

Some people have a peanut butter fetish. For me, it’s cheesecake, and for good reason! At least I think.

Blueberry Paradise

And of course it simply must have blueberries, not just because it is blueberry week, but because they are delicious.

Who among us can spot a pint of them fresh at the market and start instantly daydreaming of the many ways they can be purposed into the best breakfast ever?

And with a little extra touch of blueberry in the icing, makes it fantastic. Easily the most wonderful “quick  danish”  ever. Which means this is going to be on the menu often!

Blueberry Cheesecake Crescent Coffee Braid

Welcome to Blueberry Week!

blueberry week

All week long I will be sharing blueberry recipes along with other blogger friends of  mine. Enjoy!


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Blueberry Cheesecake Crescent Coffee Braid

Blueberry Cheesecake Crescent Coffee Braid

Sue Lau
No ratings yet
Prep Time 40 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 8



  • 1 (8 ounce) roll Pillsbury Crescent Dough Sheets
  • 1 cup Philadelphia ready to use cheesecake filling
  • 1 cup fresh blueberries

Blueberry Icing:

  • 1/2 cup sifted powdered sugar
  • 2 tablespoons blueberry preserves or jam
  • 1-2 tablespoons heavy cream

White Icing:

  • 1/4 cup sifted powdered sugar
  • 1-2 teaspoons milk
  • 1/8 teaspoon vanilla extract


  • Preheat oven to 375°F.
  • Unroll crescent dough; cut into 2 long rectangles.
  • Place dough onto a parchment paper lined cookie sheet and form into 13x7-inch rectangle.
  • Spread cheesecake filling down the center of the dough and top with blueberries.
  • Make cuts in the dough one inch apart up to the edge of the filling.
  • Fold strips over in an overlapping fashion.
  • Bake 18 to 22 minutes or until golden brown.
  • Let braid cool.
  • Mix up the icings separately and drizzle over the top.
  • Slice and serve.


From the kitchen of
Keyword Blueberry, coffee braid
Tried this recipe?Let us know how it was!

Blueberry Cheesecake Crescent Coffee Braid

One response

  1. Pingback: Homemade Blueberry Orange Bread • Family Around the Table

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