Blueberry Cheesecake Rolls

Why You’ll Love This Recipe

I love this recipe because it delivers all the goodness of cheesecake and fruit-filled pastries without the effort. The crescent roll dough makes it super convenient, and the filling is sweet, tangy, and creamy. It’s one of those treats that feels fancy but takes barely any time to prepare. Whether I’m baking for guests or just treating myself, these rolls always come out warm, gooey, and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can crescent roll dough

• 6 oz cream cheese, softened

• 1/4 cup granulated sugar

• 1/2 tsp vanilla extract

• 3/4 cup blueberries (fresh or frozen)

• 1 tsp lemon zest

• Powdered sugar, for dusting

Directions

1. I start by preheating the oven to 375°F (190°C) and lightly greasing a baking sheet.

2. I unroll the crescent dough and press the seams together to form one solid sheet.

3. In a medium bowl, I mix the cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy.

4. I spread the cream cheese mixture evenly over the dough, making sure to leave a little border at the edges.

5. I sprinkle the blueberries and lemon zest evenly over the cream cheese layer.

6. Then I carefully roll the dough into a log, starting from the longer side, and slice it into 8 even rolls.

7. I place the rolls on the baking sheet and bake for 15–20 minutes, or until they’re puffed and golden brown.

8. Once they’ve cooled slightly, I dust them with powdered sugar and serve them warm or at room temperature.

Servings and timing

This recipe makes 8 rolls.
Prep time: 10 minutes
Bake time: 15–20 minutes
Total time: 30 minutes

Variations

• Swap the fruit: I’ve tried raspberries, blackberries, and chopped strawberries instead of blueberries—all work beautifully.

• Add a glaze: I drizzle a quick glaze made from powdered sugar and lemon juice over the top for extra sweetness.

• Use flavored cream cheese: Blueberry or honey cream cheese gives these an extra boost of flavor.

• Add a crunch: A sprinkle of chopped nuts or granola before baking adds a nice texture.

• Make mini rolls: I slice the dough thinner to make bite-sized versions—perfect for parties or brunch spreads.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days.
To reheat, I place them in the oven at 325°F (160°C) for about 5–7 minutes, or microwave individual rolls for 15–20 seconds. They taste best warm, when the cream cheese is soft and the blueberries are gooey.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries often. I just don’t thaw them before using—this helps prevent too much liquid in the rolls.

How do I keep the dough from unrolling?

I make sure to roll the log tightly and place the seam side down on the baking sheet. I also press the edges slightly to seal them.

Can I make these ahead of time?

Yes, I assemble the rolls and refrigerate them (unbaked) overnight. I just pop them into the oven in the morning for fresh rolls with no fuss.

What if I don’t have lemon zest?

The rolls are still delicious without it, but the zest adds a bright, citrusy contrast to the sweet filling. I sometimes substitute with a few drops of lemon juice.

Do these freeze well?

They do! I freeze them after baking, then reheat them in the oven when I’m ready to enjoy. I skip the powdered sugar until after reheating.

Conclusion

These Blueberry Cheesecake Rolls are a quick, crowd-pleasing pastry that I can throw together anytime I want something sweet and impressive without the hassle. From the creamy filling to the warm, flaky dough and the sweet blueberry bursts, every bite is pure comfort. It’s one of those recipes I find myself making again and again—because they disappear fast.

Blueberry Cheesecake Rolls

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• Author: Mia
• Total Time: 30 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

These sweet and fluffy blueberry cheesecake rolls are made with crescent dough, cream cheese, and juicy berries for a quick and delicious treat ready in 30 minutes.

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Ingredients

1 can crescent roll dough

6 oz cream cheese, softened

1/4 cup granulated sugar

1/2 tsp vanilla extract

3/4 cup blueberries (fresh or frozen)

1 tsp lemon zest

Powdered sugar, for dusting

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Instructions

Preheat Oven: Preheat oven to 375°F (190°C) and lightly grease a baking sheet or line it with parchment paper.

Prepare Dough: Unroll the crescent roll dough and press the seams together to form one large sheet.

Make Filling: In a bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Assemble Rolls: Spread the cream cheese mixture evenly over the dough. Sprinkle blueberries and lemon zest over the top.

Roll and Slice: Carefully roll the dough into a log, starting from the long edge. Slice into 8 even rolls.

Bake: Place rolls cut-side up on the prepared baking sheet and bake for 15–20 minutes, or until golden brown and bubbling.

Cool and Serve: Let the rolls cool slightly, then dust with powdered sugar before serving.

Notes

If using frozen blueberries, do not thaw to prevent excess moisture.

Add a drizzle of lemon glaze for extra zing (mix powdered sugar with lemon juice).

These are best served warm, but leftovers can be reheated in the microwave or oven.

Store in the fridge for up to 3 days in an airtight container.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American