Description
These Blueberry Cheesecake Rolls are warm, flaky, and full of creamy cheesecake goodness and sweet-tart blueberry filling, made easily with refrigerated crescent dough. A perfect make-anytime dessert or brunch treat that comes together in just 25 minutes.
Ingredients
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1 can refrigerated crescent roll dough – buttery, flaky base
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8 oz cream cheese, softened – creamy cheesecake center
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1/3 cup granulated sugar – balanced sweetness
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1 tsp vanilla extract – warm flavor note
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1/2 cup blueberry pie filling – juicy fruity layer
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1 tbsp lemon juice – brightens berries
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1/2 tsp lemon zest – fresh citrus aroma
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1 tbsp melted butter – golden top
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1 tbsp powdered sugar – light sweet garnish
Instructions
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Preheat oven to 375°F (190°C) and line a baking sheet.
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In a bowl, mix cream cheese, sugar, vanilla, lemon juice, and lemon zest until smooth.
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Unroll crescent dough and separate triangles on a flat surface.
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Spread cream cheese mixture on each triangle.
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Add a small spoonful of blueberry pie filling.
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Roll from the wide end toward the tip.
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Place rolls seam-side down and brush with melted butter.
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Bake 12–15 min until golden and puffed.
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Cool slightly and dust with powdered sugar before serving.
Notes
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Avoid overfilling so rolls hold their shape.
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Use fresh blueberries cooked down if you prefer homemade filling.
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For extra brightness, add extra lemon zest or a simple lemon glaze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert / Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 285 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg