Blueberry Cheesecake Rolls (Print Version)
# Ingredients:
→ For the Rolls
01 -
3 oz cream cheese (softened, ⅓ less fat)
02 -
½ tsp vanilla extract
03 -
2 ½ tbsp powdered sugar
04 -
1 (8 oz) tube crescent roll dough (8 rolls)
05 -
⅔ cup fresh blueberries
# Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
In a small bowl, beat the softened cream cheese, vanilla extract, and powdered sugar until smooth and well combined.
03 -
Unroll the crescent roll dough and separate it into 8 triangles along the perforated lines.
04 -
Spread a thin layer of the cream cheese mixture on the bottom third (widest part) of each triangle. Place 6-8 blueberries in two rows on top of the cream cheese mixture.
05 -
Starting from the wide end, roll each triangle toward the pointed tip, enclosing the filling completely. Gently curve the rolls into a crescent shape.
06 -
Place the rolls on an ungreased baking sheet or a baking sheet lined with parchment paper. Bake for 10-13 minutes until golden brown.
07 -
Allow to cool slightly before serving. These rolls are best enjoyed warm but remain delicious even the next day.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 2 days
02 -
Reheat in a 350°F oven for 5 minutes or microwave for 15-20 seconds
03 -
Can be made with other berries like raspberries or strawberries
04 -
For a sweeter version, dust with additional powdered sugar before serving