Blueberry Cheesecake Rolls
A creamy, fruity twist featuring softened cream cheese, bright blueberries, and flaky crescent dough. This quick, 25-minute recipe delivers the perfect balance of tangy, sweet, and buttery—no advanced baking skills required.
Equipment
- Hand Mixer
- Baking sheet
Ingredients
Cheesecake Filling
- 3 oz cream cheese (1/3 less fat), softened swap with Neufchâtel or dairy-free cream cheese
- 1/2 tsp vanilla extract almond extract adds nutty aroma
- 2 1/2 tbsp powdered sugar substitute with blended coconut sugar
Dough & Berries
- 8 rolls crescent roll dough (reduced fat) 8 oz tube; puff pastry works for flakier texture
- 2/3 cup fresh blueberries frozen blueberries work; do not thaw
Instructions
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. A hand mixer works best, but a whisk is fine.
- Unroll crescent dough and separate into triangles. Pinch seams for cleaner layers or overlap two triangles for a thicker pastry.
- Spread about one tablespoon of cream cheese mixture onto each triangle, keeping filling away from the very edges.
- Sprinkle blueberries evenly over the filling, focusing near the wider base for a better swirl pattern.
- Roll each triangle from the base into a crescent shape. Tuck ends underneath to seal and improve presentation.
- Place on a parchment-lined baking sheet and bake at 375°F (190°C) for 12–15 minutes until golden brown. Optional: brush with milk or melted butter for shine.
- Cool for at least 5 minutes before serving to allow the filling to set slightly.
Notes
These rolls bake in under 25 minutes—about 20% faster than most fruit-filled pastries—while still delivering a perfectly creamy center and juicy blueberry bursts.