Blueberry Cheesecake Rolls
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Just the thought of these rolls is enough to brighten the day. Juicy blueberries and creamy cheesecake filling wrapped in flaky crescent dough—simple, sweet, and absolutely delightful. They’re perfect for a lazy Sunday brunch, a fun family baking project, or simply as a treat because you deserve something nice.
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These aren’t just another dessert—they’re little bundles of joy that work for bakers of all levels. Easy to make, quick to bake, and guaranteed to disappear fast!
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Blueberry Cheesecake Rolls 💙🍰
Ingredients
| Ingredient | Amount |
|---|---|
| Cream cheese (⅓ less fat), softened | 3 oz |
| Vanilla extract | ½ tsp |
| Powdered sugar | 2½ tbsp |
| Crescent roll dough (reduced fat) | 8 oz tube (8 rolls) |
| Fresh blueberries | ⅔ cup |
Instructions
1. Preheat Oven
- Heat oven to 375°F (190°C).
2. Make Cheesecake Filling
- In a bowl, beat cream cheese, vanilla, and powdered sugar until smooth.
3. Prep Dough
- Unroll crescent dough into 8 triangles.
- Place each triangle with the short side facing you and the point away.
4. Fill & Roll
- Spread cream cheese mixture on the bottom third of each triangle.
- Line with two rows of blueberries.
- Roll up from the short edge to the tip, enclosing the filling.
5. Bake
- Place rolls on a baking sheet.
- Bake 10–13 minutes, until golden brown.
Notes
- Best served warm, but they’re delicious at room temperature too.
- Dust with extra powdered sugar for a bakery-style finish.
- Great for brunch platters or quick weekday treats.
