Ingredients
- 3 oz 1/3‑less‑fat cream cheese, softened to room temperature
- 1/2 teaspoon vanilla extract
- 2 1/2 tablespoons powdered sugar
- 1 (8 oz) tube reduced‑fat crescent roll dough (8 rolls)
- 2/3 cup fresh blueberries
Blueberry cheesecake roll and cream cheese crescent recipes use nearly the same formula: a few ounces of cream cheese, powdered sugar, vanilla, a tube of 8 crescent rolls, and about 1/2–2/3 cup fresh blueberries.
Ingredients and Why They Matter
Cream cheese gives these rolls their cheesecake identity; recipes typically use softened cream cheese so it mixes smoothly with sugar and spreads easily on the dough. Using 1/3‑less‑fat cream cheese keeps them a bit lighter while still creamy, which some lighter blueberry cheesecake roll recipes specifically call out.
Powdered sugar sweetens the filling and helps create a smooth texture that doesn’t feel gritty, a common reason crescent‑cheesecake recipes prefer powdered over granulated sugar. Vanilla extract adds that classic cheesecake aroma and flavor.
The reduced‑fat crescent roll dough serves as an easy, flaky pastry wrapper; nearly all blueberry cream cheese crescent recipes rely on refrigerated crescent dough for speed and texture. Fresh blueberries bring juicy bursts of flavor and color; similar recipes use about 1/2 to 2/3 cup berries, noting that too many can cause leaks or soggy spots.
Step-by-Step Instructions
Mix the cheesecake filling
I preheat the oven to 375°F (190°C), which matches the baking temperature used in several blueberry cream cheese crescent roll recipes. In a mixing bowl, I combine the softened cream cheese, vanilla extract, and powdered sugar. Using a hand or stand mixer, I beat the mixture until it’s completely smooth with no lumps, just as the referenced recipes describe.
Prepare and fill the dough
I open the crescent roll tube, unroll the dough, and separate it into 8 triangles along the perforated seams. I place one triangle on my work surface with the short, wide side facing me and the point away.
Using a spoon or small offset spatula, I spread about 1 tablespoon of the cream cheese mixture across the bottom third of the triangle (the wide end closest to me). Blueberry cheesecake roll recipes give similar guidance: a dollop of filling near the wide end so it can be rolled up without leaking.
I then lay two small rows of blueberries over the cream cheese layer, distributing them evenly. Blueberry crescent recipes typically top the cream cheese with a line or scattered layer of blueberries before rolling.
Roll and bake
Starting from the wide end, I roll the dough forward over the blueberries toward the tip of the triangle, wrapping the filling inside. Crescent‑based recipes instruct rolling from the widest end to the point and then placing the rolls seam‑side down on the baking sheet to help keep the filling in. I transfer the rolled crescent to a baking sheet (lined or lightly greased) and repeat with the remaining triangles, filling, and blueberries to make all 8 rolls.
Once all the rolls are arranged on the baking sheet with a bit of space between each, I bake them in the preheated oven for 10–13 minutes, or until they’re golden brown on top. Multiple blueberry cream cheese crescent recipes give this same time and visual cue at 375°F.
I remove the baking sheet from the oven and let the rolls cool slightly—about 5 minutes—so the filling isn’t scalding but is still creamy and the blueberries are juicy. Then I serve them warm or just slightly cooled.