These quick, creamy, and delicious blueberry cheesecake rolls are a perfect treat with only five ingredients! Made with flaky crescent rolls, a creamy cheesecake filling, and fresh blueberries, they’re easy to make and incredibly satisfying. Ideal for breakfast or a quick dessert.
Ingredients
- 3 oz cream cheese softened
- 1/2 teaspoon vanilla extract
- 2 1/2 tablespoons powdered sugar
- 1 8 oz tube of crescent roll dough
- 2/3 cup fresh blueberries
Instructions
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Preheat your oven to 375°F (190°C) for even baking and a golden-brown crust.
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In a medium bowl, combine softened cream cheese, vanilla extract, and powdered sugar. Stir until the mixture is smooth and creamy with no lumps.
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Open a tube of crescent roll dough and separate it into 8 pre-cut triangles.
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On the wider end of each triangle, spread about a tablespoon of the cream cheese mixture. Place two rows of fresh blueberries (about 5-6 berries) on top of the cream cheese layer.
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Starting from the wide end with the filling, roll the dough toward the pointed end, carefully encasing the filling within the dough.
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Place the rolls on a parchment-lined baking sheet, leaving space between them. Bake for 10-13 minutes or until the rolls are golden brown and fully cooked.
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Serve warm to enjoy the creamy filling, juicy blueberries, and crispy crescent roll exterior. Dust with powdered sugar if desired.
Notes
For an added twist, try adding a pinch of lemon zest to the cream cheese mixture for a hint of citrus flavor.
Nutrition
Calories: 150kcal
