Easy Blueberry Cheesecake Rolls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 package refrigerated crescent roll dough
02 -
1 cup fresh blueberries
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1/4 cup granulated sugar
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1 tablespoon cornstarch
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1 teaspoon lemon juice
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8 ounces cream cheese, softened
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1/4 cup powdered sugar
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1 teaspoon vanilla extract
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1 tablespoon butter, melted
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1/4 cup graham cracker crumbs
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 -
In a small saucepan, combine blueberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and blueberries start to burst. Remove from heat and let cool.
03 -
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
04 -
Unroll the crescent roll dough and separate into triangles. Spread a layer of cheesecake filling on each triangle, then add a spoonful of the blueberry mixture.
05 -
Starting at the wide end, roll up each triangle and place them on the prepared baking sheet. Brush the rolls with melted butter and sprinkle with graham cracker crumbs.
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Bake for 12-15 minutes, or until golden brown.
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Allow the rolls to cool slightly before serving.
# Notes:
01 -
Don't overfill the rolls to prevent them from bursting during baking
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Let the blueberry mixture cool before adding it to the dough for best consistency
03 -
These rolls can be enjoyed for breakfast, as a snack, or for dessert