This irresistible Blueberry Cheesecake Dessert Pizza uses only six ingredients and is ready in 30 minutes. Yes and YAS! Gorgeous fresh blueberries floating in a cloud of no-bake cheesecake fluff upon a crescent roll crust. Heavenly!
Blueberries. Cheesecake. Pizza. Oh, MY!
Fuss-free enough to serve to your kids, or elegant enough to serve at a Sunday brunch. I mean, come on. This is divine. Plus, think of all of the ways you can mix this up to suit your preference. Fun. Sweet. Easy.
First we start with a basic crescent roll dough sheet that has been sprinkled with a little bit of white granulated sugar before baking. The sugar adds a little layer of extra sweetness and texture to our dessert pizza that you will love. Once the “pizza dough” is cooked and cooled completely, I promise, there is no more baking in this dessert.
Ingredients Needed to Make Dessert Pizza:
- Crescent roll dough
- Cream cheese
- Sugar
- Heavy whipping cream
- Lemon
- Fresh blueberries
How to Make Blueberry Cheesecake Dessert Pizza:
- Preheat oven according to crescent roll package directions. Unroll the dough onto an ungreased baking sheet. Pinch the edges into a “crust” edge if desired. Sprinkle the dough sheet with two tablespoons of the sugar. Bake according to package directions. Transfer to a cooling rack and let cool completely.
- In a medium bowl on high speed, cream together the cream cheese and 1/2 cup of the sugar until smooth and the sugar is no longer grainy. Add a handful (about 1/4 cup) of the fresh blueberries. Mash and beat until they burst and the mixture turns a light shade of blue-purple.
- In a separate bowl, beat the heavy whipping cream with the remaining sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture. Add half of the lemon zest and fold until just combined.
- Spread the fluffy cheesecake mixture onto the prepared crust.
- Top with the remaining blueberries and lemon zest.
- Slice and serve.
The sweet and creamy fluffy layer of yummy cheesecake is so easy to make. Cream together a package of softened cream cheese with granulated white sugar. For a slight tint of blueberry color, toss in a few fresh blueberries. Blend until smooth.
In a separate bowl, whisk together heavy whipping cream and a little sugar until light and fluffy. Fold the two mixtures together to create an amazing topping for your blueberry cheesecake dessert pizza. We also folded in a little bit of lemon zest for a lovely fragrance and flavor.
More Fruit Desserts You Might Like:
Southern Ambrosia
Baked Apple Hand Pies with Cornmeal Crust
Rustic Pear Galette
Then you get to make it pretty. Cover the dessert pizza with loads of fresh blueberries and lemon zest. If you want a more refined look, you can certainly place them in evenly-spaced rows.
Dessert Pizza Variations:
- How about Kiwi and Lime? Swap out lemon zest for lime zest, and use fresh sliced kiwi in place of the blueberries.
- Turn it into a chocolate citrus dream. Replace the lemon zest with orange zest. Add cocoa powder or melted chocolate to the cream cheese layer. Top with shaved chocolate pieces and mandarin oranges.
- Make the Blueberry Cheesecake Dessert Pizzas a little more personal and cut into squares before assembly. That way everyone gets their own pizza instead of just a slice.
What is your favorite part about this light and easy dessert? The easy crust? The lovely lemon cheesecake? Or the loads of fresh blueberries?
My favorite part? This dessert recipe takes only 6 ingredients.
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Blueberry Cheesecake Dessert Pizza
Ingredients
- 1 crescent roll dough sheet
- 8 oz package cream cheese softened
- 1/2 cup white granulated sugar plus 3 tbsp divided
- 3/4 cup heavy whipping cream
- Zest of 1 lemon
- 1 pint fresh blueberries
Instructions
- Preheat oven according to crescent roll package directions. Unroll the dough onto an ungreased baking sheet. Pinch the edges into a “crust” edge if desired. Sprinkle the dough sheet with two tablespoons of the sugar. Bake according to package directions. Transfer to a cooling rack and let cool completely.
- In a medium bowl on high speed, cream together the cream cheese and 1/2 cup of the sugar until smooth and the sugar is no longer grainy. Add a handful (about 1/4 cup) of the fresh blueberries. Mash and beat until they burst and the mixture turns a light shade of blue-purple.
- In a separate bowl, beat the heavy whipping cream with the remaining sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture. Add half of the lemon zest and fold until just combined.
- Spread the fluffy cheesecake mixture onto the prepared crust.
- Top with the remaining blueberries and lemon zest.
- Slice and serve.
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