These delicious mini blueberry crescent cups are the perfect bite-size treat that combines a flaky, buttery crescent cup filled with a sweet cream cheese filling, and topped with a homemade blueberry topping, and finally dusted with powdered sugar. The flavor combination is irresistible and perfect for busy weeknights, potlucks, or a midday snack.
Berry desserts are always popular at any gathering. Berries offer a sweet, tangy flavor that pairs perfectly with everything from pie dough to quick bread. Crescent dough is in the same boat. It bakes up golden and flaky, making it the perfect vehicle for the sweet flavors of desserts. And of course, we can’t forget cream cheese. This smooth, rich cheese is the base for all kinds of recipes. These blueberry crescent cups combine all those great flavors to create a sweet, tangy treat with a buttery, flaky base. These crescent cups are absolutely delicious and never last long when I serve them. They’re a treat I’ve been making for years, and I don’t see that ever changing. I’d have a riot on my hands!
Mini Blueberry Crescent Cups
These delicious treats start with crescent dough that I press into a muffin tin and bake until golden brown to create a buttery, flaky cup. Then, I fill it with a homemade cream cheese filling and homemade blueberry sauce. The cups, filling, and sauce only take a few minutes to make; after the cups are filled, there’s nothing left to do but let them chill. It’s a super easy recipe that gets me in and out of the kitchen in no time and leaves everyone coming back for more again and again.
Why You’ll Love This Mini Blueberry Crescent Cup Recipe
- These mini bite-size flaky crescent cups cradle a creamy, sweet cream cheese filling and are topped with a fresh blueberry topping, which is a delicious combination of flavors in every bite.
- They are easy to make using store-bought Pillsbury dough and simple ingredients and can be made for any occasion.
- They’re versatile and can be customized with different fruit toppings, such as raspberries, strawberries, and blackberries.
Mini Blueberry Crescent Cup Ingredients
These delicious dessert cups only take a handful of simple ingredients to make. You’ll probably have the majority of them in your kitchen, but anything you don’t have can be found quickly and easily at your local grocery store.
- Pillsbury rounds
- Cream cheese
- Powdered sugar
- Cool whip
- Fresh blueberries
- Granulated sugar
- Lemon juice
How to Make Mini Blueberry Crescent Cups
Making every part of these cups is quick and easy. It only takes a few minutes and a few simple steps. You’ll be in and out of the kitchen in about 30 minutes, give or take.
Step 1: Bake the Cups
Place the crescent roll dough in a muffin tin and bake for 10 to 12 minutes until slightly browned. Remove the tin from the oven and use a small cup or glass to press down the middle of the crescent dough to form a cup. Set aside to cool.
Step 2: Make the Blueberry Sauce
Add the blueberries, sugar, lemon juice, and 1 tablespoon of water to a small saucepan and cook over medium heat until the blueberries start to burst and a sauce forms. If the sauce is runny, add a slurry of 1 teaspoon of cornstarch and 1 teaspoon of water and cook on medium heat until the sauce thickens.
Step 3: Make the Cream Cheese Filling
Beat the cream cheese wit a hand mixer in a medium bowl until whipped and fluffy. Then, add the powdered sugar and beat until well combined. Finally, fold in the Cool Whip until combined.
Step 4: Make the Crescent Cups
Fill the cooled cups with a spoonful of cream cheese mixture, then top with the cooled blueberry mixture.
Step 5: Chill and Serve
Chill in the refrigerator until set. Then, top with powdered sugar and enjoy.
- Fully soften the cream cheese to achieve the richest, smoothest filling, and avoid any bits of raw cream cheese.
- Press the crescent dough down when you remove it from the oven so the cups stay in place.
- If you add cornstarch to the blueberry topping, be sure to cook it until it comes to a boil for full thickening.
- You can make the berry sauce with any of your favorite berries.
- Dice fruits like apples, peaches, pears, or pineapple into small pieces and use those for the sauce topping.
- Fold the Cool Whip into the cream cheese mixture. Don’t stir, or you’ll lose that light, fluffy texture.
What to Serve with Mini Blueberry Crescent Cups
Serve these cups with a glass of milk for the kids or a cup of coffee, tea, or even wine for the adults. You can top them with a bit of Cool Whip or serve them along with fresh fruits or some chocolate, as well.
Mini blueberry crescent cups are hand-held desserts made with a crescent dough cup filled with sweet and tangy cream cheese filling and a blueberry sauce topping.
Absolutely! Because these blueberries are used to make a sauce, frozen and fresh berries work equally well.
They sure can. These cups are better after they’ve chilled, so you can make them up to a day in advance. They’ll be delicious!
These dessert cup will last for about 4 days in an airtight container in the refrigerator.
Every part of these cups is freezer-friendly. You can freeze these for up to a month.
How to Store Mini Blueberry Crescent Cup Leftovers
Refrigerate these cups in an airtight container for up to 4 days. For longer storage, wrap the cups individually in plastic wrap. Then, place them in an airtight, freezer-safe container and freeze for up to a month.
Try These Delicious Mini Blueberry Crescent Cups Today
These mini blueberry crescent cups are as easy to make as they are delicious. With a butter, flaky crust cup, rich cream cheese filling, and a sweet blueberry sauce topping, these have everything you’d ever want in a dessert. And believe me, people will want them! Give these a try, and I know you’ll make them a permanent part of your recipe rotation.
More Delicious Blueberry Dessert Recipes You’ll Enjoy
These Blueberry Pancake Cups are a delicious breakfast treat with a sweet cream cheese filling and topped with a fresh blueberry topping. A delightful pancake recipe the whole family will enjoy.
Mini Blueberry Crescent Cups
- Preheat the oven to 350 degrees.
- Place rounds in a muffin tin and bake for 10-12 minutes or until slightly browned.
- Remove from the oven and using a small cup or glass, press down in the middle forming a “cup.”
- Set aside and let cool.
- In a small saucepan, add blueberries, sugar, lemon juice, and 1 tablespoon of water. Cook over medium heat until blueberries start to burst and a sauce forms.
- If the sauce is runny, mix cornstarch with 1 teaspoon of water and add to the blueberry mixture. Stir.
- Cook on medium until mixture has thickened.
- In a medium mixing bowl, cream the cream cheese with a hand mixer until whipped and fluffy.
- Add in powdered sugar and beat until well combined.
- Fold cool whip into cream cheese mixture until well incorporated.
- Once the croissant cups and blueberry mixture are cooled, fill cups with a spoonful of cream cheese mixture and then top with blueberry mixture.
- Let chill in the fridge for until set.
- Sprinkle them with powdered sugar and enjoy.
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