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Blueberry Cheesecake Rolls

A delightful treat blending creamy cheesecake with fruity blueberries wrapped in flaky crescent dough.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Rolls
  • 1 can refrigerated crescent roll dough
  • 8 oz cream cheese, softened Ensure it's softened for easy mixing
  • ⅓ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ cup blueberry pie filling Feel free to use homemade if preferred
  • 1 tbsp lemon juice Freshly squeezed is best
  • ½ tsp lemon zest
  • 1 tbsp melted butter For brushing the tops before baking
  • 1 tbsp powdered sugar For dusting before serving

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet.
  2. In a mixing bowl, combine the softened cream cheese, sugar, vanilla extract, lemon juice, and lemon zest. Mix until smooth and creamy.
  3. Unroll the crescent dough and separate it into individual triangles on a clean surface.
  4. Spread the cream cheese mixture evenly over each triangle, avoiding overfilling.
  5. Add a small spoonful of blueberry pie filling on top of each triangle.
  6. Roll each triangle from the wide end toward the tip to form a crescent shape.
  7. Place the rolls seam-side down on the prepared baking sheet and brush the tops with melted butter.
  8. Bake for 12 to 15 minutes, until the rolls are puffed and lightly golden.
  9. Allow them to cool slightly before dusting with powdered sugar and serving.

Notes

For best results, avoid adding too much filling to prevent leaking during baking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness.