Ingredients
- 3 oz cream cheese, softened – Full-fat or low-fat both work. Can be replaced with Greek yogurt for a lighter option.
- ½ teaspoon vanilla extract – Adds warmth and enhances the cheesecake flavor.
- 2 ½ tablespoons powdered sugar – Adjust based on your desired sweetness level.
- 1 (8 oz) tube of crescent roll dough – Found in the refrigerated section; can be substituted with puff pastry for a flakier texture.
- ⅔ cup fresh blueberries – Frozen blueberries can be used, but they should be thawed and patted dry to prevent excess moisture.
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Make the Cheesecake Filling
In a mixing bowl, combine:
- Cream cheese
- Vanilla extract
- Powdered sugar
Mix until smooth and creamy. Using a hand mixer will make the process quicker, but a spoon or whisk works fine with softened cream cheese.
Step 3: Prepare the Dough
Unroll the crescent dough onto a clean surface. If it’s perforated, gently press along the seams to seal them, or leave them as individual triangles if you prefer smaller rolls.
Step 4: Fill the Rolls
Evenly spread the cheesecake mixture over each dough piece. Sprinkle the fresh blueberries on top, distributing them evenly.
Step 5: Roll and Arrange
Starting from the wider end, carefully roll each dough piece into a crescent shape. Place them seam-side down on the prepared baking sheet to prevent them from unraveling while baking.
Step 6: Bake to Perfection
Bake for 10-13 minutes, or until the rolls turn golden brown. The dough should be fully cooked, and the blueberries slightly burst.
Step 7: Cool and Serve
Allow the rolls to cool for a few minutes before serving. They taste best when slightly warm, as the filling remains creamy and soft.
Notes
How to Tell If They Are Fully Baked
- The rolls should have a golden-brown crust.
- The bottom should feel firm, not doughy.
- A light press on the side should not leave an indentation.
Troubleshooting Tips
- Dough too sticky to roll? Lightly dust your hands with flour.
- Blueberries bursting too much? Use firmer blueberries or coat them lightly in flour before adding.
- Filling leaking out? Don’t overfill the rolls, and make sure the edges are securely sealed.
Making the Process Easier
- Prepare the cheesecake filling in advance and store it in the fridge until ready to use.
- Use pre-cut parchment paper sheets to save time on cleanup.
- Work on a lightly floured surface to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 13 minutes