Blueberry Cheesecake Crescent Rolls

Blueberry cheesecake rolls are that perfect treat when I crave something sweet and gooey without a dozen mixing bowls or waiting hours for a classic cheesecake to bake The moment I first put these in the oven on a rainy Sunday the kitchen filled with the best mix of berry and vanilla smells and I realized they would be a new family favorite

I remember baking these for a brunch and they vanished before the coffee even finished brewing everyone kept asking for the recipe

Ingredients

• Refrigerated crescent roll dough: gives instant flakiness and makes prep a breeze choose a brand with real butter for better flavor
• Fresh blueberries: deliver bursts of tartness and color pick firm berries for the best results
• Granulated sugar: provides just enough sweetness without overpowering the fruit
• Cornstarch: thickens the blueberry mixture so it stays in the roll look for a lumpfree type
• Lemon juice: brightens and deepens the berry flavor always use freshly squeezed if you can
• Cream cheese: brings undeniable richness and tang use full fat for a creamier filling
• Powdered sugar: makes the filling velvety smooth and sweet sift it for the silkiest texture
• Vanilla extract: rounds out all the flavors get pure extract for best results
• Butter melted: gives the rolls a golden crisp finish real unsalted butter is my go to
• Graham cracker crumbs: add a signature cheesecake aroma gently crush whole crackers for extra texture

Instructions

Prep the Oven:

Preheat your oven to 375F 190C and line a baking sheet with parchment paper so nothing sticks and cleanup is quick

Cook the Blueberries:

Heat blueberries with granulated sugar cornstarch and lemon juice in a small saucepan over medium heat Stir gently and let the berries burst and create a jammy mixture Once thick remove from heat and allow to cool completely This cooling sets the filling so it does not make the rolls soggy

Blend the Cheesecake Filling:

Beat softened cream cheese with powdered sugar and vanilla extract in a bowl Keep going until the mix is cloudlike with no lumps This helps each bite spread creamy instead of clumpy

Shape the Rolls:

Unroll the crescent dough and separate each triangle on your work surface With a butter knife gently spread a generous layer of cheesecake filling on each triangle Top with a spoonful of the cooled blueberry compote

Roll and Assemble:

Roll each dough triangle from the wide end to the tip Place seam side down on your baking sheet for the neatest results Brush each roll lightly with melted butter so it turns crisp golden and beautiful Shake on a sprinkle of graham cracker crumbs to finish

Bake the Rolls:

Slide the tray into your preheated oven and bake for 12 to 15 minutes Watch for golden brown edges and bubbling centers Let them cool just a bit before transferring to your serving plate nobody likes burned fingers

The crackle of graham crumbs and the creamy filling bring back memories of summer cheesecake picnics when my cousin and I would scrape the bowl clean chasing every last swirl of berry

Storage Tips

Store extra rolls in an airtight container at room temperature for one day For longer keeping place them in the fridge up to three days Warm in the microwave for a few seconds for that justbaked taste again If you want to freeze them bake first then wrap tightly and thaw as needed for a comforting breakfast

Ingredient Substitutions

If fresh blueberries are pricey or out of season frozen berries work just use them straight from the freezer without thawing in the saucepan Greek yogurt can swap for cream cheese for a tangier filling If crescent dough is not available use puff pastry cut into rectangles The flavor will still be deliciously buttery

Serving Suggestions

Try drizzling extra lemon glaze over the warm rolls for special occasions Serve them on a summer brunch board with strawberries and a cold pitcher of iced tea For dessert a scoop of vanilla ice cream alongside takes it to another level

Cultural or Historical Context

This recipe is a playful spin on classic cheesecake flavors from New York style cheesecakes The idea of wrapping sweet cheese in dough goes way back in Eastern European kitchens Mixing this tradition with crescent dough gives a quick treat perfect for modern busy cooks

Seasonal Adaptations

Holiday mornings get extra cozy with a bit of cinnamon added to the cream cheese filling In spring swap blueberries for raspberries or diced strawberries During fall uses apples tossed with cinnamon for a warm twist

Success Stories

One time I made these for our block party and even folks who swore they did not like cheesecake gobbled up two each My niece requests these every birthday breakfast like clockwork They always impress

Every batch feels like a small celebration and the aroma alone is enough to gather everyone in the kitchen The trick is making more than you think you need because no one eats only one

Common Recipe Questions

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Thaw and drain them slightly to avoid excess moisture in the filling.

→ How do I prevent the rolls from getting soggy?

Let the blueberry mixture cool before assembling and avoid overfilling each roll. Bake until golden brown for best texture.

→ Can I substitute the crescent dough?

Puff pastry or homemade sweet dough can be used as alternatives for a similar flaky result.

→ What's the best way to serve these rolls?

Serve them slightly warm, optionally dusted with powdered sugar or a light glaze for extra sweetness.

→ How should leftovers be stored?

Keep rolls in an airtight container in the refrigerator for up to 3 days. Warm briefly before serving.