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Blueberry Cheesecake Rolls

These blueberry cheesecake rolls feature flaky dough filled with creamy cheesecake and bursting blueberries, making for a quick yet impressive dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 rolls
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough and Filling
  • 1 can crescent roll dough
  • 4 ounces cream cheese, softened Ensure cream cheese is softened for easy mixing.
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
Blueberry Mixture
  • 1 cup blueberries, fresh or frozen Frozen blueberries can be used without thawing.
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch Helps thicken the filling.
  • 1 teaspoon lemon juice
Toppings
  • 2 tablespoons melted butter For brushing on top before baking.
  • to taste none Coarse sugar, optional, for topping

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Make the Cream Cheese Filling
  1. In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and fluffy.
Prepare the Blueberry Filling
  1. In a separate bowl, toss blueberries with granulated sugar, cornstarch, and lemon juice. Stir gently until evenly coated.
Assemble the Rolls
  1. Unroll the crescent dough, separating it into triangles.
  2. On each triangle's wide end, spoon a small amount of cream cheese mixture and add a few blueberries.
  3. Roll each triangle tightly from the wide end to the point.
Bake
  1. Place the rolls on the prepared baking sheet, brush the tops with melted butter, and bake for about 15 minutes until golden brown.

Notes

Store baked rolls in an airtight container at room temperature for two days or refrigerate for up to a week. Freeze unbaked rolls tightly and bake from frozen, adding extra time.