Blueberry Cheesecake Rolls
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.
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!
Blueberry Cheesecake Rolls – Ingredients
- 3 oz reduced-fat cream cheese, softened
- 1/2 teaspoon vanilla extract
- 2 1/2 tablespoons powdered sugar
- 1 tube (8 oz) reduced-fat crescent roll dough (8 rolls)
- 2/3 cup fresh blueberries
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.
