Description
Delightful blueberry cheesecake rolls made with flaky crescent dough, creamy filling, and fresh blueberries, perfect for any occasion.
Ingredients
Scale
- 1 can (8 ounces) refrigerated crescent roll dough
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 cup fresh blueberries
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper to keep those rolls from sticking.
- Mix the filling. In a small bowl, blend the softened cream cheese and granulated sugar until smooth and creamy.
- Prepare the dough. Unroll the crescent dough and separate it into 8 triangles, laying them out on the prepared baking sheet.
- Spread the filling. Take about 1 tablespoon of the cream cheese mixture and spread it onto the wide end of each triangle.
- Add the blueberries. Place 6–8 blueberries over the cream cheese filling.
- Roll it up. Starting at the wide end, roll each crescent tightly, sealing in the filling.
- Arrange the rolls on the prepared baking sheet, ensuring they have space to rise and spread.
- Bake for 12–15 minutes until puffed and golden brown.
- Cool slightly for about 5 minutes.
- Dust with powdered sugar before serving.
Notes
Make-ahead option: Prepare the cream cheese filling in advance. You can also use frozen blueberries; just thaw and drain them before using.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: blueberry cheesecake rolls, dessert, easy baking, 5-ingredient recipe, summer desserts