Delicious blueberry cheesecake rolls made with fresh blueberries and cream cheese, wrapped in crescent roll dough.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 package (8 ounces) crescent roll dough
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for topping)
Instructions
Preheat the oven to 375°F.
In a small saucepan over medium heat, combine the blueberries, granulated sugar, lemon juice, and cornstarch. Cook for about 5-7 minutes, stirring gently until the blueberries start to burst and the mixture thickens. Remove from heat and let cool.
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Unroll the crescent roll dough and separate it into triangles. On the wider end of each triangle, spread about 1 tablespoon of the cream cheese mixture, followed by a spoonful of the blueberry mixture.
Roll up each triangle, starting from the wide end, and place them on a baking sheet lined with parchment paper.
Brush the tops of the rolls with the beaten egg and sprinkle with coarse sugar.
Bake for 12-15 minutes or until golden brown.
Let the rolls cool for a few minutes before serving.
Notes
For a different fruit flavor, substitute blueberries with strawberries or raspberries.
Add a drizzle of melted white chocolate over the rolls for an extra touch of sweetness.