Blueberry Cheesecake Swirl Rolls: A Sweet Treat Recipe!
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Delicious blueberry cheesecake swirl rolls that combine the flavors of creamy cheesecake and fresh blueberries in a delightful pastry.
- Author: Lorenzo Bonucci
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 8-10 rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 1 package (8 oz / 226 g) refrigerated crescent roll dough
- 4 oz (113 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup blueberry preserves or blueberry pie filling
- ½ cup fresh blueberries
- ½ cup powdered sugar (for glaze)
- 1–2 tbsp milk (for glaze)
- ½ tsp vanilla extract (for glaze)
- Prepare the filling: In a bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy.
- Prepare the dough: Unroll the crescent dough and gently press the seams together to form one large rectangle.
- Spread the cheesecake mixture evenly over the dough, leaving a small border around the edges.
- Spoon the blueberry preserves over the cream cheese and gently swirl them together. Sprinkle the fresh blueberries evenly over the top.
- Roll: Starting from the long side, tightly roll the dough into a log. Cut into 8–10 equal rolls.
- Arrange the rolls in a lightly greased baking dish, leaving a little space between them.
- Bake at 375°F (190°C) for 18–22 minutes, or until golden brown.
- Make the glaze: Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over the warm rolls and serve.
Notes
- For an extra cheesecake flavor, add a little lemon zest to the cream cheese filling. The bright citrus pairs beautifully with the blueberries.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg