Blueberry Cheesecake Rolls

I hope this post finds you well and ready to embark on a delightful culinary adventure. Before we dive into today’s recipe, I want to take a moment to express my heartfelt gratitude to each and every one of you. Your support and enthusiasm inspire me to keep sharing these recipes, and I couldn’t be more thankful. Today, I have a treat that is not only simple to make but also irresistibly delicious – Blueberry Cheesecake Rolls.

Imagine biting into a warm, flaky crescent roll filled with creamy cheesecake and bursting with fresh blueberries. The contrast of textures and flavors is simply heavenly. Let’s get started!

Ingredients

• 1 package Refrigerated crescent roll dough
• 1 cup Fresh blueberries
• 1/4 cup Granulated sugar
• 1 tbsp Cornstarch
• 1 tsp Lemon juice
• 8 oz Cream cheese (softened)
• 1/4 cup Powdered sugar
• 1 tsp Vanilla extract
• 1 tbsp Butter (melted)
• 1/4 cup Graham cracker crumbs

How to Make Blueberry Cheesecake Rolls

Preheat the Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure your rolls don’t stick and clean-up is a breeze.

Prepare the Blueberry Mixture

In a small saucepan, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries start to burst. Remove from heat and let cool. The smell when this is on the stove is incredible!

Make the Cheesecake Filling

In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. This creamy mixture is the heart of our rolls.

Assemble the Rolls

Unroll the crescent roll dough and separate it into triangles. Spread a layer of cheesecake filling on each triangle, then add a spoonful of the blueberry mixture. The vibrant blueberries against the creamy cheese look so tempting!

Roll and Bake

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 for that classic cheesecake touch. Bake for 12-15 minutes, or until golden brown.

Cool and Serve

Allow the rolls to cool slightly before serving. They’re best enjoyed warm when the filling is perfectly gooey.

Helpful Tips

• Don’t Overfill: It’s tempting to load up on the filling, but too much can cause the rolls to burst open during baking.
• Cooling: Allow the blueberry mixture to cool before adding it to the dough to prevent it from becoming too runny.

Substitutions/Variations

• Fruits: Swap blueberries for raspberries, strawberries, or blackberries.
• Dough: Try using puff pastry instead of crescent roll dough for an even flakier result.
• Sweetness: Adjust the sugar to your liking; a little more or less won’t hurt.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, frozen blueberries work well too. Just be sure to thaw and drain them before cooking.

How do I store the leftovers?

Store any leftover rolls in an airtight container in the refrigerator. They can be reheated in the oven or microwave.

Can I make these ahead of time?

You can prepare the filling in advance and assemble the rolls just before baking. This ensures they’re fresh and flaky when served.

Storage Instructions

If you have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 5 minutes, or until warm.

More Relevant Recipes

• No-Bake Peanut Butter Pie Recipe
• Buckeye Brownie Bites
• Irresistible Butterfinger Balls Recipe

I hope you enjoy making and devouring these Blissful Blueberry Cream Cheese Delights as much as I do. They are perfect for breakfast, a snack, or even dessert. The joy of baking these and sharing them with loved ones is truly priceless. Happy baking!

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