Description
These Blueberry Cheesecake Rolls are the perfect combination of creamy cheesecake filling, fresh blueberries, and flaky crescent roll dough. Whether you’re serving them for breakfast, brunch, or dessert, this quick and easy recipe is sure to impress!
Ingredients
Scale
- 3 oz 1/3 less fat cream cheese, softened
- 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
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, vanilla extract, and powdered sugar. Use an electric mixer to blend until smooth.
- Unroll the crescent roll dough and separate it into 8 triangles along the perforated seams.
- Spread about 1 tablespoon of the cream cheese mixture on the wide end of each triangle. Top with 2 rows of fresh blueberries.
- Roll each triangle tightly from the wide end toward the point. Pinch the seams to seal the filling inside.
- Place the rolls on a parchment-lined baking sheet.
- Bake for 10–13 minutes, or until golden brown.
- Let the rolls cool for 5 minutes, then serve warm and enjoy!
Notes
- If using frozen blueberries, thaw and drain them to avoid extra moisture.
- Add a pinch of cinnamon or lemon zest to the cream cheese filling for extra flavor.
- For a golden finish, brush the tops of the rolls with an egg wash before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 140
- Sugar: 7g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg