Blueberry Cheesecake Pastry Squares

Some recipes are just too easy.

You may not know it yet, but you will.  And this recipe is one of them.

Blueberry Cheesecake Pastry Squares.


I adore cheesecake.  New York Style, tall as heaven, thick and creamy and tang tang tangy.  But that kind of cheesecake takes me over 6 hours to bake (my way, and totally worth it), plus another 6-8 to cool.  Again, worth it.  But this recipe?

You can be eating in less than an hour if you so choose.

I created this recipe for Lucky Leaf, using their deep dark blueberry pie filling.  Not too long ago I made a similar dessert, using coconut, but here, I changed it up quite a bit and was thrilled with the results.

A layer of flaky pastry is topped with straight out of the can blueberry filling, then the creamy cheesecake layer is mixed with even more of the filling, adding incredibly blueberry flavor to every bite.  Finally, another layer of pastry is placed on top and sprinkled with lots of butter, sugar, and a touch of ginger…the perfect addition to accompany these fresh flavors.

This is a great recipe for sharing at potlucks, as it cuts easily into squares, and as long as it is kept somewhat cool, the pieces are ready to eat out of hand, no fork or plate required.

I hope you’ll give it a try!


Blueberry Cheesecake Pastry Squares

makes 16



  • 2   pkg. (8 oz. each) refrigerated crescent rolls
  • 2 1/2  pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 – 21 oz can Lucky Leaf Blueberry Pie Filling, divided
  • 1 1/2   cups powdered sugar
  • 2 tsps. vanilla
  • 1   stick of butter, melted
  • 1/2  cup sugar
  • Ginger, as desired


  1. PREHEAT oven to 325˚F.  Spray a 9×13-baking dish with cooking spray.  Unroll one package of crescent rolls and lay flat on the bottom of the pan.
  2. SPREAD approximately 2 cups of blueberry pie filling over pastry dough.
    MIX cream cheese, powdered sugar, remaining pie filling and vanilla with a mixer until smooth.  Spread mixture over the layer of blueberry filling and crescent rolls.
  3. LAYER second layer of crescent rolls over the cream cheese mixture.  Melt stick of butter and pour over top layer of rolls.  Sprinkle sugar evenly over the top.  Sprinkle ginger to taste.
  4. BAKE at 325˚F for 25-30 minutes. Remove from oven and allow to cool before cutting into squares.


Lucky Leaf

So…Lucky Leaf. They are such a fun company (and I am happy to have them as a repeat sponsor here on Doughmesstic).  I even went to their canning plants in Pennsylvania last year – and let me tell you, from experience, it’s top notch.  Fresh ingredients, straight into the cans.  And?  I don’t have to make it myself…which is even easier.  While I do love making things from scratch, sometimes, it just isn’t possible, so I want to know I am getting something up to the standards I am used to.  Lucky Leaf does that!

For more on Lucky Leaf, including Promotions and Coupons, click here.


Disclaimer: This post was sponsored by Lucky Leaf.  All thoughts and opinions are my own.

Spread the love