Back-to-School is in full swing at our house. Isabella went back a few weeks ago, but Sophia just started her first year of pre-school last Tuesday. I’m still working to get in the habit of packing two lunches and getting everyone dressed and out the door on time (even just two days a week). Easy breakfast ideas and quick lunchbox treats are my saving grace right now!
I decided to make it like my Pumpkin Cheesecake Rolls, instead of as one large pan, so they are perfectly bite-sized for breakfast and ready to pop in the lunchbox for a treat.
Handheld cheesecake bites with blueberry and lemon.
- 4 oz cream cheese softened
- 1/3 cup sugar
- 1 tsp vanilla
- 1 egg yolk
- 2 tbsp Smucker's Fruit and Honey Blueberry Lemon Fruit Spread
- 2 tubes of Crescent Rounds
Beat the cream cheese and sugar until fluffy.
Gently mix in the egg yolk and vanilla.
Prepare the crescent rounds by taking them out of the tube (do not unroll them!).
Use your thumb to press an indentation into the middle of each round (try to form a little cup).
Place each cup into a muffin tin and fill with about 1 tbsp of the cheesecake filling and top with 1 tsp Lemon Blueberry spread. Use a toothpick to mix the two together. These will puff up while baking, but be careful not to overfill them.
Bake at 350 degrees for 15-18 minutes.