However, fresh blueberries can be used as well. These Lemon Blueberry Cheesecake Crescent Rolls are made easy using store bought crescent dough, then filled with lemon curd, cream cheese and blueberries! Spread with half the cream cheese mixture; sprinkle with half the blueberries. Personally, since they arrive don the market, I prefer the larger ones because they are more plump and make a larger, sturdier crescent bomb. I think using canned pie filling is a quick, and tasty hack. Blueberry Pie Filling. Arrange, cut sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Crescent Rolls. Cream Cheese. Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Just slather the fresh blueberry filling on top of the cream cheese and sandwich it all between two layers of crescent rolls for a killer danish. Blueberry season is right around the corner! You can use standard size or Extra Large size. This blueberry cream cheese danish with crescent rolls is the dessert you’ll want to make this spring! Roll up, starting at one short end; cut into 6 slices.