Description
Soft and flaky blueberry cheesecake rolls made with buttery crescent dough, filled with creamy sweetened cream cheese and juicy blueberries, baked to golden perfection.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth.
- In another bowl, toss blueberries with lemon juice and cornstarch.
- Unroll crescent dough and separate into triangles, pressing seams slightly if needed.
- Spread cream cheese mixture onto each triangle.
- Add a spoonful of blueberry mixture on top.
- Roll each piece from the wide end to the tip, sealing edges gently.
- Place rolls on the prepared tray.
- Bake for 12–15 minutes until golden brown.
- Cool slightly and dust with powdered sugar if desired.
Notes
- Do not thaw frozen blueberries to avoid excess moisture.
- Avoid overfilling to prevent leaks.
- Add lemon zest for extra citrus flavor.
- Optional glaze can be made with powdered sugar and milk.
- Best served warm for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
