Hey there, fellow bakers! Today, I’m super excited to share with you a recipe that’s about to become your new favorite treat: Blueberry Cheesecake Rolls! Imagine tender, buttery crescent rolls filled with a creamy cheesecake mixture, loaded with fresh blueberries, and baked to golden perfection. It’s a match made in heaven, and I just can’t wait for you to try it!
Why You’ll Love This Recipe
- Quick and easy to make—perfect for a quick dessert or brunch spread!
- Packed with creamy cheesecake and sweet blueberry flavors.
- Uses crescent roll dough for a shortcut that still tastes homemade.
- Great for feeding a crowd or enjoying as a cozy treat.
- Can be made ahead and stored for later—perfect for busy days!
Ingredients
Here’s what you’ll need to make these delicious Blueberry Cheesecake Rolls:
- 1 can of crescent roll dough
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen, thawed and patted dry)
- 2 tbsp melted butter (for brushing)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into how to make these scrumptious Blueberry Cheesecake Rolls!
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Roll out the crescent roll dough on a lightly floured surface to a large rectangle, about 1/4-inch thick.
- In a medium bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the blueberries.
- Spread the cream cheese mixture evenly over the center of the dough, leaving a 1-inch border on all sides.
- Brush the edges of the dough with a little water. Roll the dough into a tight log, starting from one of the longer sides.
- Cut the log into 8-10 equal slices. Place the rolls on the prepared baking sheet, leaving about 1 inch of space between each roll.
- Brush the tops with melted butter and bake for 18-20 minutes, or until golden brown.
- Allow the rolls to cool for 5 minutes before serving. Dust with powdered sugar if desired!
Pro Tips for Making the Recipe
Here are a few tips to ensure your Blueberry Cheesecake Rolls turn out perfectly every time:
- Make sure to pat thawed blueberries dry with a paper towel to avoid excess moisture.
- Don’t overfill the rolls with the cream cheese mixture—it might ooze out during baking.
- Chill the rolled dough in the fridge for 10 minutes before cutting to make slicing easier.
- For an extra golden top, brush with a little egg wash before baking.
How to Serve
These Blueberry Cheesecake Rolls are incredibly versatile! Serve them warm as a delicious breakfast treat, or as a sweet addition to your brunch spread. They’re also perfect as a quick dessert paired with a cup of coffee or a scoop of vanilla ice cream. If you’re feeling extra fancy, drizzle them with a little glaze made from powdered sugar and milk.
Make Ahead and Storage
These rolls are a great make-ahead option! You can prepare the dough and filling, assemble the rolls, and refrigerate them overnight before baking. Simply bake them in the morning for a fresh, warm treat. Baked rolls can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. Reheat in the microwave or oven before serving.
And there you have it—Blueberry Cheesecake Rolls that are as easy as they are delicious! If you’re a fan of blueberry desserts, you might also love my recipes for Blueberry Crumble Cheesecake and Blueberry Cheesecake Creamy Delight. Happy baking, and don’t forget to share those beautiful rolls on Instagram—I can’t wait to see your creations!
Blueberry Cheesecake Rolls
Ingredients
- 1 can crescent roll dough
- 8 oz cream cheese (softened)
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen, thawed and patted dry) fresh or frozen, thawed and patted dry
- 2 tbsp melted butter for brushing
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Roll out the crescent roll dough and spread the cream cheese mixture evenly over the dough, leaving a small border on one edge.
- Arrange the blueberries over the cream cheese layer.
- Roll the dough tightly, starting from the edge with the filling. Cut into 8 equal rolls and place on the prepared baking sheet.
- Brush the tops with melted butter and bake for 20 minutes, or until golden brown. Allow to cool slightly before serving.
