Blueberry Cheesecake Rolls
Soft, flaky crescent rolls filled with sweet cream cheese and juicy blueberries, then baked until golden and delicious. These easy Blueberry Cheesecake Rolls make a wonderful breakfast treat, brunch pastry, or quick dessert.
⏱️ Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10–13 minutes
- Total Time: About 25 minutes
- Yield: 8 rolls
🛒 Ingredients
- 3 oz reduced-fat cream cheese, softened
- ½ teaspoon vanilla extract
- 2½ tablespoons powdered sugar
- 1 (8 oz) tube reduced-fat crescent roll dough, 8 rolls
- ⅔ cup fresh blueberries
👩🍳 Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
2. Make the Cheesecake Filling
Add the softened cream cheese, vanilla extract, and powdered sugar to a mixing bowl.
Beat with an electric mixer until the mixture is completely smooth and creamy.
3. Prepare the Crescent Dough
Carefully unroll the crescent roll dough and separate it into 8 triangles along the perforated seams.
Place each triangle flat on your work surface with the wide end closest to you and the pointed tip facing away.
4. Add the Filling
Spread a small amount of the cream cheese mixture over the lower third of each dough triangle.
Arrange the fresh blueberries over the cream cheese layer, keeping them mostly toward the wider end so the rolls are easier to close.
5. Roll Them Up
Starting from the wide end, gently roll each triangle toward the pointed tip, enclosing the cream cheese and blueberries inside.
Place the rolls seam-side down on the prepared baking sheet.
6. Bake
Bake for 10–13 minutes, or until the crescent dough is puffed and beautifully golden brown.
Keep an eye on them toward the end of baking because crescent dough can brown quickly.
7. Cool and Serve
Remove the rolls from the oven and allow them to cool for a few minutes before serving.
The filling will be very hot immediately after baking, so give them a little time to set.
💡 Helpful Tips
Use softened cream cheese:
Soft cream cheese blends much more easily with the powdered sugar and vanilla.
Don’t overfill:
Too much filling or too many blueberries can cause the rolls to open while baking.
Fresh or frozen blueberries:
Fresh blueberries work best. If using frozen berries, don’t thaw them first, as excess moisture can make the dough soggy.
Want extra sweetness?
Drizzle the cooled rolls with a simple powdered-sugar glaze made with powdered sugar and a tiny splash of milk or lemon juice.
🍓 Easy Variations
- Raspberry Cheesecake Rolls: Replace blueberries with fresh raspberries.
- Strawberry Cheesecake Rolls: Use finely diced strawberries, making sure they aren’t overly wet.
- Mixed Berry Rolls: Combine blueberries, raspberries, and blackberries.
- Lemon Blueberry: Add ½ teaspoon of fresh lemon zest to the cream cheese filling.
- Peach Cheesecake: Substitute small pieces of ripe peach for the blueberries.
🍽️ Serving Idea
Serve these warm or slightly cooled with a dusting of powdered sugar. For an extra-special brunch, pair them with fresh berries and a cup of coffee or tea.
Nutrition
The nutrition information provided with the original recipe is approximately 133 calories per roll, though actual values can vary depending on the specific crescent dough and cream cheese brands used.