Blueberry Cheesecake Rolls

These delightful Blueberry Cheesecake Rolls are a simple and delicious treat that combines the flaky goodness of crescent roll dough with a creamy cheesecake filling and bursts of fresh blueberries. Perfect for a quick dessert or a sweet breakfast, they’re sure to be a hit with everyone.

Ingredients

• 3 oz cream cheese (1/3 less fat), softened
• ½ teaspoon vanilla extract
• 2 ½ tablespoons powdered sugar
• 1 tube (8 oz) reduced-fat crescent roll dough (8 rolls)
• ⅔ cup fresh blueberries

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Filling: In a bowl, use an electric mixer to combine the softened cream cheese, vanilla extract, and powdered sugar until smooth and creamy.
3. Prepare the Dough: Unroll the crescent roll dough and separate it into 8 triangles along the seams.
4. Fill the Rolls: Lay a triangle with the shorter side facing you and the point away. Spread a layer of the cream cheese mixture on the bottom third of each dough triangle. Arrange two rows of fresh blueberries on top of the cream cheese filling.
5. Roll the Dough: Starting from the edge nearest you, roll the dough towards the tip, enclosing the blueberry and cream cheese filling.
6. Bake the Rolls: Place each roll on a baking sheet and bake in the preheated oven for 10–13 minutes, or until golden brown.
7. Cool and Serve: Allow the rolls to cool slightly before serving.

Tips

• For extra sweetness, dust the rolls with powdered sugar before serving.
• Use chilled cream cheese for a thicker filling that holds better during baking.