Ingredients
- 1 package Refrigerated crescent roll dough: This is the base of the rolls and provides a flaky, buttery texture.
- 1 cup Fresh blueberries: Fresh blueberries give the filling a burst of flavor and natural sweetness.
- 1/4 cup Granulated sugar: Sweetens the blueberry mixture, balancing the tartness of the fruit.
- 1 tbsp Cornstarch: Helps thicken the blueberry mixture for a perfect filling consistency.
- 1 tsp Lemon juice: Adds a touch of brightness and enhances the flavor of the blueberries.
- 8 oz Cream cheese (softened): The creamy base of the cheesecake filling.
- 1/4 cup Powdered sugar: Sweetens the cheesecake filling without making it too dense.
- 1 tsp Vanilla extract: Adds a hint of warmth and sweetness to the cheesecake filling.
- 1 tbsp Butter (melted): For brushing on the rolls to help them turn golden brown and crisp.
- 1/4 cup Graham cracker crumbs: Sprinkled on top for added texture and a nod to traditional cheesecake crust.
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure the rolls don’t stick and bake evenly.
2. Prepare the Blueberry Mixture
In a small saucepan, combine the blueberries, granulated sugar, cornstarch, and lemon juice.
- Tip: Stir the mixture over medium heat and let the blueberries cook until they begin to burst. This process releases the juices, allowing the sugar and cornstarch to thicken the mixture into a perfect, jam-like filling.
Once the blueberry mixture has thickened, remove it from the heat and allow it to cool slightly.
3. Make the Cheesecake Filling
In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Tip: Make sure your cream cheese is fully softened before mixing to avoid lumps. You can leave it at room temperature for about 30 minutes before starting, or microwave it for a few seconds if needed.
4. Assemble the Rolls
Unroll the crescent roll dough and separate it into individual triangles. Each triangle will serve as the base for one roll.
- Spread a layer of the cheesecake filling on each triangle, being sure to leave some room at the edges to prevent the filling from spilling out.
- Add a spoonful of the cooled blueberry mixture on top of the cheesecake filling.
5. Roll and Bake
Starting at the wide end of the triangle, roll up the crescent dough with the filling inside, tucking in the sides slightly as you go.
- Tip: Don’t overfill the rolls to avoid the filling from leaking out during baking. A spoonful of each mixture is perfect for these mini pastries.
Place the rolls on the prepared baking sheet. Brush each one with melted butter, and then sprinkle them with graham cracker crumbs for an extra crunch and cheesecake-like finish.
Bake the rolls for 12-15 minutes, or until they turn golden brown.
6. Cool and Serve
Once the rolls are done baking, allow them to cool slightly on the baking sheet before serving. They are best enjoyed warm but are just as delicious at room temperature.
Notes
- Make Ahead: You can prepare the blueberry filling and cheesecake mixture in advance. Store them separately in the fridge for up to 2 days, then assemble and bake the rolls when you’re ready.
- Reheating: To reheat leftovers, pop them in the oven at 350°F for 5-10 minutes. This helps restore the flakiness of the crescent rolls.
- Storage: Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. The rolls can be enjoyed cold or reheated as described above.