5-Ingredient Blueberry Cheesecake Rolls are flaky, golden crescent rolls wrapped around a sweet vanilla cream cheese filling and juicy fresh blueberries. They bake in about 13 minutes, so they are perfect for brunch, a quick dessert or a treat with coffee.
How to make blueberry cheesecake rolls: Mix softened cream cheese with vanilla and powdered sugar, spread a spoonful on the wide end of each crescent triangle, add a few blueberries, roll them up and bake at 375°F for 10 to 13 minutes until golden.
Why You’ll Love It
- Five ingredients: cream cheese, vanilla, powdered sugar, crescent dough and blueberries.
- Quick: 10 minutes to fill and roll, about 13 minutes to bake.
- Flaky and creamy: buttery crescent dough around a cheesecake-like filling.
- Makes 8 rolls: one tube of dough, one batch.
Ingredient Notes
Cream cheese: Three ounces, softened. Soft cream cheese mixes into a smooth, lump-free filling in a minute.
Powdered sugar and vanilla: Two and a half tablespoons of powdered sugar sweeten the filling without making it gritty, and vanilla gives it a cheesecake flavor.
Crescent roll dough: One 8-ounce tube, separated into its 8 triangles. Keep it in the fridge until you are ready to fill it; cold dough is easier to roll.
Fresh blueberries: Two-thirds of a cup, about 5 or 6 berries per roll. Dry them well after rinsing. I pick firm berries, because soft ones burst and bleed purple into the dough.
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Ingredients
- 3 oz cream cheese, softened
- 1/2 teaspoon vanilla extract
- 2 1/2 tablespoons powdered sugar
- 1 tube (8 oz) crescent roll dough
- 2/3 cup fresh blueberries
How to Make Blueberry Cheesecake Rolls
1. Heat the oven. Preheat your oven to 375°F (190°C).
2. Make the filling. In a medium bowl, stir the softened cream cheese, vanilla and powdered sugar until smooth and creamy.
3. Separate the dough. Open the crescent dough and separate it into 8 triangles.
4. Fill. Spread about a tablespoon of the cream cheese filling on the wide end of each triangle and place two rows of blueberries (about 5-6 berries) on top.
5. Roll. Starting from the wide end, roll the dough toward the point, enclosing the filling.
6. Bake. Place the rolls on a parchment-lined baking sheet with space between them. Bake for 10-13 minutes, until golden brown and cooked through.
7. Serve. Serve warm, dusted with powdered sugar if you like.
How to Keep the Filling Inside
Keep the filling on the wide end only and leave a small border around it. When you roll toward the point, the dough wraps around the cream cheese and berries and seals them in.
Roll snugly but gently, and place each roll on the sheet with the point tucked underneath. That tip holds the roll closed as it puffs in the oven.
Do not overfill. A tablespoon of cream cheese and five or six berries is plenty; more and the filling bubbles out. I use a small spoon for the filling so every roll gets the same amount.
Tips for Success
Why did the filling leak out?
The rolls were overfilled or the tips were not tucked under. Use about a tablespoon of filling and place each roll point side down.
Why are the rolls doughy inside?
They came out too soon. Bake until they are deep golden, not just light gold, so the inside layers cook through.
Why is the filling lumpy?
The cream cheese was cold. Let it soften at room temperature before mixing.
Why are the bottoms too dark?
Dark baking sheets brown the bottoms quickly. Bake on a light-colored sheet lined with parchment, on the middle rack, and check the rolls a minute or two early.
Variations
- Lemon: add a little lemon zest to the cream cheese filling.
- Other berries: use raspberries or chopped strawberries instead of blueberries.
- Glaze: drizzle with a simple powdered sugar and milk glaze instead of dusting.
Make a Bigger Batch for Brunch
This recipe doubles easily. Use two tubes of crescent dough, double the filling and blueberries, and bake the rolls on two lined baking sheets, one on the middle rack and one just below, swapping them halfway through so both trays brown evenly.
For a brunch table, arrange the warm rolls on a platter with a small bowl of extra blueberries and a dusting of powdered sugar. They are easy to eat with your hands, which makes them perfect for a buffet or a bake sale.
For another fruit-filled roll, my Strawberry Cinnamon Rolls use strawberry jam and fresh sliced strawberries.
For another fruit-and-cheesecake treat, Peach Cobbler Cheesecake Cones put no-bake cheesecake and cinnamon peaches in sugar cones.
Storage & Reheating
These rolls are best warm on the day you bake them. Because the filling is cream cheese, refrigerate leftovers within 2 hours in a covered container and eat them within 3 to 4 days, following USDA FSIS guidance. Warm them in the oven for a few minutes to bring back the flaky crust.
What to Serve With It
Serve them with coffee, tea or a brunch spread. For more crescent roll treats, try cheesecake crescent roll casserole or crescent roll apple dumplings. For more blueberry desserts, there is blueberry sheet cake and lemon blueberry cake, and for more cream cheese sweets, raspberry cream cheese bites and pecan cheesecake bars.
Frequently Asked Questions
How do you make blueberry cream cheese crescent rolls?
Spread sweetened cream cheese on the wide end of each crescent triangle, add a few blueberries, roll it up and bake at 375°F until golden.
How do you make a cheesecake roll?
Wrap a sweet cream cheese filling in a thin dough, like crescent dough, and bake until golden. Adding fruit, like the blueberries here, gives it a fruity cheesecake flavor.
Can I use frozen blueberries?
Yes, straight from the freezer without thawing. Thawed berries leak juice and stain the dough.
Can I make them ahead?
Make the filling ahead and keep it in the fridge, but fill, roll and bake the rolls right before serving so the dough stays flaky.
Final Notes
Keep the filling to a tablespoon and tuck the tips under, and every roll stays neat. If you have a question or make them, tell me how they turned out in the comments.
5-Ingredient Blueberry Cheesecake Rolls
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Ingredients
- 3 oz cream cheese softened
- 1/2 teaspoon vanilla extract
- 2 1/2 tablespoons powdered sugar
- 1 tube crescent roll dough 8 oz
- 2/3 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) for even baking and a golden-brown crust.
- In a medium bowl, combine softened cream cheese, vanilla extract, and powdered sugar. Stir until the mixture is smooth and creamy with no lumps.
- Open a tube of crescent roll dough and separate it into 8 pre-cut triangles.
- 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.
- Starting from the wide end with the filling, roll the dough toward the pointed end, carefully encasing the filling within the dough.
- 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.
- Serve warm to enjoy the creamy filling, juicy blueberries, and crispy crescent roll exterior. Dust with powdered sugar if desired.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
