Description
Delightfully flaky crescent-roll pastries filled with creamy cheesecake and juicy blueberries — a bakery-style treat made quick and easy at home.
Ingredients
- 4 oz (113 g) cream cheese, softened
- 1/2 tsp vanilla extract
- 2 tbsp powdered sugar (plus extra for dusting or glaze, optional)
- 1 can (8 oz / 226 g) crescent roll dough
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 375°F (190°C) and line or grease a baking sheet.
- In a medium bowl, beat together cream cheese, vanilla extract, and powdered sugar until smooth and creamy.
- Unroll crescent roll dough and separate into 8 perforated triangles.
- Spread about 1 tablespoon of the cream cheese mixture along the wider end of each triangle.
- Place several blueberries on top of the cream cheese filling.
- Roll each triangle from the wide end to the tip, sealing the edges lightly.
- Arrange rolls seam-side down on the prepared baking sheet.
- Bake for 10–13 minutes, or until golden brown and set.
- Allow rolls to cool slightly before serving. Optionally, dust with powdered sugar or drizzle a glaze.
Notes
- Use frozen blueberries (thawed and patted dry) if fresh aren’t available.
- Add lemon zest to the cream cheese filling for brightness.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven at 325°F (160°C) until warm.
- Rolls can be frozen after baking and reheated when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 9 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
