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Blueberry Cheesecake Crescent Coffee Braid

Sue Lau
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Prep Time 40 mins
Cook Time 20 mins
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 palatablepastime.com
Keyword Blueberry, coffee braid
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