Why You’ll Love Blueberry Cheesecake Rolls Recipe

Only a handful of ingredients, many of which you probably already have
Eats like a bakery treat but takes minimal effort
Creamy, slightly tangy cheesecake pairs beautifully with bursts of fresh blueberry
Great flexibility — serve warm, dress up with icing or a dusting of sugar
Quick bake time, so you can enjoy fresh-made rolls without long wait

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Vanilla extract
Powdered sugar
Crescent roll dough (store-bought tube)
Fresh blueberries

Directions

Preheat your oven to 375 °F (190 °C).
In a mixing bowl, beat together the softened cream cheese, vanilla extract, and powdered sugar until smooth and creamy.
Unroll the crescent roll dough and separate it into its perforated triangles.
On each triangle, spread a dollop (about a tablespoon) of the cheesecake mixture along the wider end.
Place several blueberries in one or two rows over the cream cheese.
Roll each triangle from the wide end toward the tip, sealing as best as you can.
Place the rolls seam-side down on a baking sheet (lined or greased).
Bake for 10–13 minutes, or until the rolls are golden brown and set.
Let them cool slightly (a few minutes) before serving — the filling will be hot.
Optionally, dust with powdered sugar or drizzle a simple glaze before serving.

Servings and timing

Makes 8 rolls

Prep time: ~10 minutes
Bake time: ~10-13 minutes
Total time: ~20-25 minutes

Variations

Use frozen blueberries (thawed and patted dry) instead of fresh
Add lemon zest to the cream cheese filling for a citrusy brightness
Drizzle a vanilla or lemon glaze over the top
Try other fruits: raspberries, blackberries, or chopped strawberries
Use puff pastry or other dough in place of crescent rolls

Storage/Reheating

Store cooled rolls in an airtight container in the refrigerator for up to 3 days
To reheat: warm in the oven (around 325 °F / 160 °C) for several minutes until heated through
You can also freeze individual cooled rolls, wrapped tightly; thaw and reheat in oven

FAQs

What if the cream cheese filling is too runny?

Make sure the cream cheese is well chilled before mixing and don’t overbeat. If needed, add a bit more powdered sugar or chill the filled, unbaked rolls before baking.

Can I assemble ahead of time and bake later?

Yes — assemble the rolls and refrigerate (covered) until you’re ready to bake. Bake directly from chilled, adding a minute or two to bake time if necessary.

Can I use frozen blueberries?

Yes — thaw them and pat dry well to remove excess moisture so the dough doesn’t get soggy.

Do I need to refrigerate leftovers?

Yes, because of the cream cheese and fruit. Refrigerate in an airtight container and consume within 3 days.

Can I make these dairy-free or vegan?

You could try using vegan cream cheese and a dairy-free dough, though texture and flavor may differ.

Why did my rolls leak or burst open?

Press seams gently to seal, avoid overfilling, and space them enough on the baking sheet so they can expand without touching.

Can I make more than 8 rolls?

If you have a larger dough base (e.g. double up tubes of dough), just scale filling accordingly and slice into more rolls.

Should I glaze or dust them?

Either is optional. A dusting of powdered sugar or light vanilla/lemon glaze adds visual appeal and sweetness, but rolls are good without it.

Can these be frozen after baking?

Yes. Once cooled, wrap individually and freeze. To serve, thaw and reheat in oven until warm.

What do I serve with them?

They pair great with coffee, tea, fresh fruit, or even a scoop of vanilla ice cream if serving as a dessert.

Conclusion

These Blueberry Cheesecake Rolls deliver a bakery-style treat with minimal fuss. The creamy cheesecake filling with juicy blueberries tucked in buttery crescent dough is comfort in every bite. Whether you serve them for brunch or dessert, they’re sure to impress. Try adding your own twist (zest, glaze, or different fruit) and enjoy fresh, warm rolls whenever the craving strikes.