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.