Name: 5-Ingredient Blueberry Cheesecake Rolls
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
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

The first time I made these blueberry cheesecake rolls, it was one of those “I need something sweet, but I’m not turning my kitchen into a disaster zone” afternoons. You know the kind—laundry half-folded, email notifications popping off like fireworks, and somebody in the house asking what’s for dinner while you’re still deciding if you’re a “real adult” today.

I had a tube of crescent roll dough in the fridge (because I’m that person—always buying it, always “saving it for something”), a block of cream cheese, and blueberries that were one day away from becoming a science project. Ten minutes later, the house smelled like a bakery inside a blueberry farm. Crisp, golden layers on the outside. Creamy cheesecake-style filling inside. And those little bursts of fruit that make you close your eyes for a second when you bite in.

They’re sweet enough for dessert, but not so sugary they feel like a full-on cake situation. They’re also the kind of treat you can hand to someone as they’re heading out the door, coffee in one hand, roll in the other. No plates, no forks, no fuss. Honestly… it’s the kind of practical magic I love.

So let me walk you through these. They’re easy, cozy, and just a little impressive—without requiring you to do anything fancy.

Why You’ll Love These (And Yes, You’ll Probably Make Them Again)

Only 5 ingredients (and they’re all easy to find)
Fast—you can be eating in about 20 minutes
Creamy + fruity + crisp in one bite (that combo never gets old)
Portable—breakfast on-the-go, lunchbox treat, late-night snack
Brunch-friendly—they look like you tried harder than you did

And here’s the thing: they’re also forgiving. If your filling isn’t perfectly smooth? Still delicious. If a blueberry escapes and caramelizes on the pan? You’ll “accidentally” eat that crispy jammy bit first.

Ingredient Notes (Plus Easy Swaps That Actually Work)

You’re working with five simple ingredients, but a few small details make them come out extra good.

Cream Cheese (4 oz)

Use it softened so it mixes smoothly. If you forget to set it out (happens to the best of us), microwave it for 8–10 seconds—just enough to soften, not melt.

Brand note: Philadelphia is the classic, but store brand works fine too.
Swap: Neufchâtel (the lighter cream cheese) works if that’s what you have.

Powdered Sugar (2 tablespoons)

Powdered sugar makes the filling silky. Granulated sugar can work in a pinch, but you may feel a little grit.

Tip: If you only have granulated sugar, mix longer and let it sit for a minute so it dissolves a bit more.

Vanilla Extract (½ teaspoon)

This is the little background note that makes the filling taste like cheesecake instead of “cream cheese, but sweet.”

Swap: Vanilla bean paste is lovely if you’re feeling fancy.
Fun add-on: A tiny pinch of salt makes the sweetness pop.

Crescent Roll Dough (1 tube, 8 triangles)

Store-bought crescent dough is the shortcut that makes this recipe weeknight-friendly.

Brand note: Pillsbury is easy to find and reliable.
Swap: Puff pastry works, but it’s a different vibe—flakier and a bit more “bakery.” If you use puff pastry, cut it into triangles or rectangles and bake a few minutes longer.

Blueberries (about ½ cup)

Fresh is great because they’re firm and don’t add extra moisture.

Frozen blueberries: Totally okay. Thaw first and pat them dry so you don’t end up with soggy dough.
Tip: Smaller berries tuck in more neatly, but any size works.

Let’s Make Them (Step-by-Step, Like a Friend in Your Kitchen)

1) Preheat the oven

Set your oven to 375°F (190°C).

Give it a few minutes to really heat up—crescents bake best when they hit a properly hot oven right away. That’s how you get that golden, crisp outside instead of a pale, soft roll.

Line a baking sheet with parchment paper if you have it. Less sticking. Easier cleanup. More happiness.

2) Mix the cheesecake filling

In a medium bowl, combine:

4 oz cream cheese, softened
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Mix until smooth and creamy. I usually use a fork if I’m being lazy (which is often), but a hand mixer makes it extra fluffy.

Don’t skip the “smooth” part. Little lumps won’t ruin anything, but a silky filling spreads better and tastes more like a true cheesecake bite.

3) Prep the crescent dough

Pop open your crescent dough (try not to jump when it does that loud “POP”—I never learn).

Unroll and separate into 8 triangles along the perforations. Lay them out on a clean counter or cutting board.

If the dough feels warm or sticky, put it in the fridge for 5 minutes. Cold dough is easier to roll.

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4) Assemble the rolls

Spoon about 1 tablespoon of filling onto the wide end of each triangle.

Now add blueberries—about 5–6 berries per roll. I like placing them in two short lines so they roll up neatly.

Little tip: Keep the blueberries slightly away from the very edges. That helps prevent a filling “leak” situation. (Still edible. Always edible.)

5) Roll them up

Start at the wide end and roll toward the point, gently snugging as you go.

You don’t need to crank down like you’re sealing an envelope, but you also don’t want them loose. Aim for “cozy blanket wrap.”

Place each roll on the baking sheet with the tip tucked underneath so it doesn’t unroll in the oven.

6) Bake

Bake for 10–13 minutes, or until golden brown and baked through.

Ovens vary. Mine likes to brown things on one side like it’s playing favorites, so I rotate the pan halfway through.

7) Serve warm (the best way)

These are truly their best warm, when the filling is gooey and the berries are juicy. You can dust them with powdered sugar if you want that pretty bakery finish.

And if you’re serving guests? A little powdered sugar makes people gasp like you bought them at a fancy café. Let them believe it.

Serving Ideas (Because These Fit a Lot of Moods)

These rolls are flexible, and I love a recipe that doesn’t boss me around.

Breakfast: Pair with coffee, tea, or a latte. (If you’re a “coffee and pastry” person, this is your moment.)
Brunch: Put them on a platter with fresh fruit and maybe a yogurt bowl situation. Add mimosas if it’s that kind of gathering.
Dessert: Drizzle with melted white chocolate or dark chocolate. A scoop of vanilla ice cream on the side? That’s not extra. That’s wise.
Snack: Eat one standing at the counter while pretending you’re “just tidying up.” We’ve all been there.

Easy Variations and Flavor Twists (Pick Your Personality)

Once you’ve made these once, you’ll start thinking, “What else can I roll up in here?” That’s a slippery slope… a delicious one.

Lemon Blueberry Cheesecake Rolls

Add ½ teaspoon lemon zest to the filling. It makes everything taste brighter and more “spring brunch.”

Berry Medley

Swap blueberries for raspberries, blackberries, or chopped strawberries. If the berries are extra juicy, pat them dry first.

Chocolate Chip Cheesecake Rolls

Stir a tablespoon or two of mini chocolate chips into the filling. It turns them into a more dessert-like bite without doing much extra work.

Cinnamon-Sugar Version

Before adding the filling, sprinkle a little cinnamon and sugar over the dough. It gives “blueberry cheesecake meets cinnamon roll,” and it’s honestly hard to stop eating them.

A Little Almond Moment

Add a drop (just a drop!) of almond extract to the filling instead of vanilla. Blueberry + almond is a classic bakery combo.

Storage & Reheating (So They Don’t Go Sad and Soggy)

If you have leftovers—first of all, congratulations on your self-control.

Storing in the fridge

Place cooled rolls in an airtight container and refrigerate for up to 3 days.

They’ll soften a bit in the fridge (that’s normal), but reheating brings them back to life.

Freezing

These freeze surprisingly well.

Wrap each roll in plastic wrap.
Place them in a freezer-safe container or zip-top bag.
Freeze up to 2 months.

Thaw overnight in the refrigerator before reheating.

Reheating

For the best texture, use the oven:

350°F for 5–7 minutes until warmed through.

A toaster oven is perfect for this if you have one. The microwave works, but it softens the crescent layers. Still tasty, just less crisp.

A Few “Real Life” Tips (Because Things Happen)

If a little filling leaks out, don’t stress. That baked-on creamy edge is basically a bonus.
If your blueberries roll away while you’re assembling, corral them in a small bowl nearby. Blueberries love to escape.
If you’re making these for company, bake them right before serving. Warm pastries make people feel cared for. It’s not a science, it’s just true.

Conclusion:

If you make these blueberry cheesecake rolls, I hope you take a second to enjoy the smell of them baking—because that cozy, sweet, buttery scent is half the joy. They’re simple, yes, but they feel special. And sometimes that’s exactly what we need: a small treat that tastes like you had it all together, even if your day is a little messy around the edges.

If you try them, tell me—did you keep them classic blueberry, or did you get creative with lemon zest or chocolate chips? Drop your questions or your tweaks in the comments. I love hearing how other kitchens make a recipe their own.