Description
These Blueberry Cheesecake Rolls are pure dessert heaven—golden, flaky crescent rolls filled with a creamy lemon-kissed cheesecake mixture and bursts of juicy blueberries. Easy to whip up, they’re the perfect sweet treat for breakfast, brunch, or dessert!
Ingredients
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1 package crescent roll dough (8 count)
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8 oz cream cheese, softened
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1/4 cup granulated sugar
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1 tsp lemon zest
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1 tsp vanilla extract
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1/2 cup fresh or frozen blueberries (if using frozen, do not thaw)
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1 tbsp melted butter (for brushing)
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Optional: powdered sugar for dusting or glaze
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a medium bowl, beat cream cheese, sugar, lemon zest, and vanilla extract until smooth and creamy.
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Unroll crescent dough and separate into 8 triangles.
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Spread a spoonful of the cheesecake mixture near the wide end of each triangle, then top with a few blueberries.
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Roll up each crescent starting from the wide end, tucking the filling inside.
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Place on prepared baking sheet and brush with melted butter.
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Bake for 12–15 minutes or until golden brown.
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Cool slightly and serve warm, dusted with powdered sugar or drizzled with glaze if desired.
Notes
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Add a simple glaze using ½ cup powdered sugar + 1–2 tsp lemon juice.
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Try with raspberries or strawberries for a flavor twist.
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Best enjoyed fresh but can be reheated in a toaster oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
