If you’re searching for a treat that walks the perfect line between comforting and impressive, Blueberry Cheesecake Rolls are about to become your new go-to recipe. Just five ingredients and twenty minutes stand between you and a tray packed with golden, flaky crescents, oozing tangy-sweet cream cheese filling and bursting with pockets of fresh blueberry juice. Whether you’re craving an easy brunch stunner, a quick dessert, or a weekday sweet snack, this recipe brings all the flavor of classic cheesecake in every tender bite, wrapped in a warm blanket of pastry. These Blueberry Cheesecake Rolls have totally stolen my heart, and I can’t wait for you to experience why.

Blueberry Cheesecake Rolls Recipe - Recipe Image

Ingredients You’ll Need

These Blueberry Cheesecake Rolls keep things incredibly simple. Each ingredient is doing important work: from making the filling creamy and tangy to making the rolls fluffy and golden. Don’t underestimate the magic that happens when these basics come together!

Cream cheese (3 oz, softened): This forms the rich, luscious base of your cheesecake-style filling; make sure it’s at room temperature for the smoothest mix.
Vanilla extract (1/2 tsp): A splash of fragrant vanilla lifts the flavors and gives the filling that classic cheesecake essence.
Powdered sugar (2 1/2 tbsp): Adds sweetness without any grit, and blends easily into the cream cheese for dreamy smoothness.
Crescent roll dough (1 tube, 8 oz, 8 triangles): The shortcut hero that turns a cheesecake craving into a handheld, golden-baked treat in minutes.
Fresh blueberries (2/3 cup): Their juicy bursts add a delightful tartness and pop of color, turning every bite into pure blueberry bliss.

How to Make Blueberry Cheesecake Rolls

Step 1: Preheat and Prepare

Kick things off by setting your oven to 375°F, so it’s nice and hot when you’re ready to bake. Line a baking sheet with parchment paper or a silicone baking mat to guarantee easy cleanup and prevent sticking—no one wants to lose a dollop of cheesy goodness!

Step 2: Mix the Cheesecake Filling

In a medium bowl, combine the softened cream cheese, vanilla extract, and powdered sugar. Beat the mixture with a spoon or small hand mixer until totally smooth and dreamy. Taking an extra minute to make sure your filling is lump-free will ensure each roll bakes up with that unmistakable creamy texture.

Step 3: Shape the Crescent Rolls

Carefully unroll the crescent dough and separate it into eight triangles. Lay them out flat on your prepared baking sheet, giving each one some space. If the edges are a bit jagged, don’t worry—the baking process hides all imperfections and makes them golden and lovely.

Step 4: Fill with Cream Cheese and Blueberries

Spoon a generous little mound of the cream cheese mixture onto the wide end of each triangle. Top the cheese with a scatter of fresh blueberries—about one tablespoon per roll, but you can eyeball it for maximum berry coverage.

Step 5: Roll and Bake

Start at the wide edge and gently roll up each triangle toward the point, tucking any straying blueberries inside as you go. Space the rolled crescents on your baking sheet and pop them in the oven. Bake for 10 to 13 minutes, until they’re puffed and golden and your kitchen smells out-of-this-world delicious.

How to Serve Blueberry Cheesecake Rolls

Garnishes

Make these Blueberry Cheesecake Rolls look as irresistible as they taste by dusting them with a flurry of powdered sugar, drizzling with a little vanilla icing, or scattering extra fresh blueberries over the platter right before serving. A sprig of mint or a lemon zest sprinkle adds an extra pop if you want to wow your guests or just make your coffee break feel extra fancy.

Side Dishes

Pair these rolls with a big bowl of mixed fresh fruit for a cheerful brunch, or serve alongside bacon or veggie sausage to round out a breakfast plate. For dessert, a scoop of vanilla bean ice cream or a dollop of lightly whipped cream turns Blueberry Cheesecake Rolls into a seriously decadent treat.

Creative Ways to Present

If you’re feeling playful, serve the rolls standing up in a pint glass or mason jar, bakery-style. Arrange them on a serving board with extra blueberries and tiny bowls of fruit preserves for dipping. They also look delightful nestled alongside other bite-sized treats on a brunch buffet—make them the star of your next spread!

Make Ahead and Storage

Storing Leftovers

Have a few Blueberry Cheesecake Rolls left? Let them cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to three days, though the pastry is best enjoyed fresh for that just-baked crispness.

Freezing

You can definitely freeze these rolls! Once cooled, wrap them individually in plastic wrap and tuck into a freezer-safe bag or container. Thaw overnight in the fridge before reheating. They’ll keep their flavor for up to two months, so you can always have a sweet treat ready at a moment’s notice.

Reheating

For best results, reheat Blueberry Cheesecake Rolls in the oven or toaster oven at 300°F for 4-6 minutes. This keeps the pastry flaky and helps revive the fresh-baked vibe. A quick microwave zap works in a pinch, though the dough may get softer—you’ll still get all that wonderful creamy-blueberry flavor!

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If using frozen, don’t thaw them first—just add them straight onto the cream cheese filling. You might notice a little extra juice, but the rolls will still turn out full of berry flavor and lovely color.

What if I don’t have crescent roll dough?

No crescent dough? You can swap in puff pastry sheets (cut into triangles) or even basic biscuit dough rolled thin, though the texture will be slightly different. Crescent dough is the quickest path to fluffy, golden rolls!

Can I make these ahead of time for a party?

Yes, you can prep the rolls (fill and shape them) and keep them covered in the fridge for a few hours before baking. Bake them just before serving for warm, fresh Blueberry Cheesecake Rolls that everyone will love.

How do I make these vegan or dairy-free?

Try swapping the cream cheese for your favorite dairy-free version, and check that your crescent dough is vegan-friendly (many are!). A plant-based version will still taste fabulous and creamy.

What other fruits can I use?

Feel free to experiment! Raspberries, diced strawberries, or even a mix of berries all work beautifully. Chopped peaches or blackberries are other delicious options, so get creative depending on what’s in season.

Final Thoughts

If you’re ready for a quick, foolproof way to brighten any morning, brunch, or dessert tray, you simply have to try these Blueberry Cheesecake Rolls. Whether you’re feeding a crowd or treating yourself, there’s joy in every bite—and I can almost guarantee there won’t be a single roll left over. Happy baking!

Blueberry Cheesecake Rolls Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 20 minutes
Yield: 8 rolls 1x
Diet: Vegetarian

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Description

Indulge in these delicious Blueberry Cheesecake Rolls that are perfect for breakfast, brunch, dessert, or snacks. These sweet rolls are easy to make and bursting with a creamy cheesecake filling and juicy blueberries, all wrapped in a flaky crescent roll dough.

Ingredients

Scale

Cheesecake Filling:

3 oz cream cheese, softened
1/2 tsp vanilla extract
2 1/2 tbsp powdered sugar

Rolls:

1 tube (8 oz) crescent roll dough (8 triangles)
2/3 cup fresh blueberries

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Instructions

Preheat Oven: Preheat the oven to 375°F.
Prepare Filling: In a bowl, mix the softened cream cheese, vanilla extract, and powdered sugar until smooth.
Assemble Rolls: Unroll the crescent dough and separate into triangles. Spread a spoonful of the cream cheese mixture at the wide end of each triangle and top with blueberries.
Roll Up: Roll up each triangle from the wide end toward the tip and place on a baking sheet.
Bake: Bake for 10–13 minutes or until the rolls are golden brown.
Serve: Serve warm and enjoy!