Blueberry Cheesecake Rolls

These Blueberry Cheesecake Rolls combine creamy sweetened cheesecake filling with bursts of juicy blueberries, all wrapped in flaky crescent roll dough. When baked, they emerge golden, soft inside, and irresistibly aromatic. The pictured version shows slight browning on the outside and blueberries peeking through the dough seams — a delightful balance of tart berry, sweet cream cheese, and tender pastry.

Why You’ll Love This Recipe

• Only 5 ingredients, yet visually impressive and flavorful
• Ready in under 30 minutes — quick dessert or brunch treat
• Flaky exterior with creamy, fruity center
• Ideal for casual gatherings, breakfast, or potlucks
• Scalable and easy to modify (fruit swaps, etc.)

Ingredients

• 3 oz 1/3 less fat cream cheese, softened to room temperature
• ½ teaspoon vanilla extract
• 2 ½ tablespoons powdered sugar
• 1 8 oz tube of reduced fat crescent roll dough, (8 rolls)
• 2/3 cup fresh blueberries

Directions

Below is a detailed, step-by-step guide to replicate the look and bake quality of the picture:

1. Preheat your oven to 375 °F (190 °C).
2. In a mixing bowl (or bowl of stand mixer), combine the cream cheese, vanilla extract, and powdered sugar. Use an electric mixer (hand or stand) and beat until smooth and thoroughly combined (no lumps)
3. Open the crescent roll dough tube, unroll the dough, and separate into the 8 triangles along the perforated seams.
4. Place one triangle on a work surface with the short flat side facing you, and the point of the triangle pointing away.
5. Spread about 1 tablespoon of the cream cheese mixture across the bottom third of that triangle (i.e. the part closest to you).
6. Lay two rows of blueberries over that cream cheese layer (distribute the blueberries evenly).
7. Roll the dough forward from the edge closest to you, rolling over the blueberries, continuing all the way to the tip of the triangle. This wraps the filling inside the dough.
8. Place the finished roll (seam side down) onto a baking sheet.
9. Repeat steps 4–8 with the remaining triangles, filling, and blueberries to make all 8 rolls.
10. Once all rolls are placed on the baking sheet, bake in the preheated oven for 10–13 minutes, or until the rolls are golden brown on top. Watch carefully so they don’t overbake.
11. Remove from oven and allow the rolls to cool slightly (just enough so filling isn’t scalding).
12. Serve warm (or slightly cooled), allowing blueberry juices to be soft and cream cheese to remain creamy inside.

Pro Tips and Variations

• Even filling spread: Don’t overload a triangle; too many blueberries or too much cheese can cause leaks.
• Fruit swap: Try raspberries, chopped strawberries, or mixed berries in place of blueberries.
• Add zest: A bit of lemon zest in the cream cheese mixture brightens flavor.
• Extra shine: Brush tops lightly with milk or melted butter before baking for golden sheen.
• Sugar dusting: After slightly cooling, dust with powdered sugar for visual appeal.
• Make ahead: You can assemble rolls, refrigerate them for a short time (not too long), then bake just before serving.
• Bigger batch: Double ingredients and bake on separate sheets or in batches.

Serving Suggestions

• Serve warm for best flavor and contrast of textures.
• Add a dollop of whipped cream, vanilla ice cream, or Greek yogurt beside it.
• Garnish with a few extra fresh blueberries and a sprig of mint.
• Offer coffee, tea, or a fruity punch alongside.

Storage / Reheating

• Storage: Store leftovers covered in an airtight container in the refrigerator for up to 2 days.
• Reheating: Warm in a 325 °F (160 °C) oven for ~5 minutes or until warmed through (to revive flakiness).
• Note: The pastry crispness will diminish over time; best consumed fresh or on day 1.

FAQs

Can I use frozen blueberries?
A: You can, but drain them well and pat dry. Frozen berries release more juice and may make the rolls soggy inside or cause leakage.

Do I need to refrigerate these?
A: Yes — because of the cream cheese, store leftover rolls in the refrigerator. Take them out before serving so they warm gently.

Can I substitute full-fat cream cheese?
A: Yes — full-fat will make it richer and slightly creamier; texture is fine.

Can I prepare these ahead and bake later?
A: You may assemble the rolls and refrigerate briefly (a few hours) before baking. However, the dough and filling might shift and blueberries may bleed liquid if kept too long before baking.

Will these be too sweet or bland?
A: If you prefer stronger flavor, you can add a pinch of salt or a bit more vanilla. But the pictured version shows a mild sweet balance, not overly sugary.

Conclusion

These Blueberry Cheesecake Rolls deliver a beautiful presentation with minimal fuss: golden flaky pastry wrapped around creamy cheesecake filling and juicy blueberries. The steps ensure the rolls bake evenly and look like the picture — lightly browned, with soft centers and visible berries. Serve them fresh and warm for the best experience.

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