These Blueberry Cheesecake Rolls are a delightfully simple treat that combines creamy cheesecake filling with juicy blueberries, all wrapped in buttery crescent roll dough. They’re quick to prepare, bake in just minutes, and deliver a bakery-style dessert (or breakfast!) with minimal fuss.

Blueberry Cheesecake Rolls Bliss

Why You’ll Love This Recipe

I love this recipe because:

It’s made with just a few everyday ingredients, so I don’t have to hunt down anything exotic.
It comes together fast — there’s almost no waiting time.
The contrast between the tangy cream cheese and sweet blueberries is irresistible.
It works any time of day: dessert, brunch, snack — you name it.
It feels a bit fancy even though it’s very easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz (225 g) cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz / ~225 g) tube of crescent roll dough (8 rolls)
2/3 cup fresh blueberries

Directions

Here’s how I make these rolls step by step:

Preheat the oven to 375 °F (190 °C). Line a baking sheet with parchment paper or lightly grease it.
In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. I use a hand mixer to get a smooth, creamy texture.
Unroll the crescent roll dough and separate it into 8 triangles along the seams.
Place one triangle on a clean surface with the wide (flat) side toward me. Spread about a tablespoon of the cream cheese filling along the wide end of that triangle.
Place blueberries in a small row across the filling (two rows of berries often work well).
Roll the dough from the wide end toward the tip, enclosing the filling and berries. Place the roll seam-side down on the prepared baking sheet.
Repeat for the remaining triangles.
Bake for about 10–13 minutes, until the rolls are golden brown around the edges.
Let them cool a minute or two before serving (they’re great warm).

Servings and timing

Makes: 8 rolls
Prep time: ~10 minutes
Bake time: 10–13 minutes
Total time: ~20–25 minutes

Variations

Swap the blueberries for raspberries, blackberries, or chopped strawberries.
Add a bit of lemon zest to the cream cheese filling for brightness.
Use puff pastry instead of crescent roll dough for extra flakiness.
After baking, drizzle a simple glaze (powdered sugar + a little milk or lemon juice) on top.
Include a smear of blueberry jam under or over the berries to intensify flavor.

storage/reheating

Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a preheated oven (about 325 °F / 160 °C) for 5–7 minutes until warmed through.
You can also microwave them briefly (10‑20 seconds) if you’re in a hurry, though the dough won’t stay as crisp.

FAQs

What if I don’t have crescent roll dough?

I can use puff pastry or other roll doughs instead. Just adjust rolling and baking times slightly. The structure will be a bit different, but it will still taste delicious.

Can I use frozen blueberries?

Yes — thaw them first and pat dry so they don’t make the dough soggy.

Can I make these ahead and bake later?

Yes. I assemble them, keep them covered in the fridge, and bake them fresh when needed.

Are these rolls good cold?

They’re best warm, but they’re still tasty cold. The cream cheese is firmer when chilled.

Can I freeze the unbaked rolls?

Yes — I’d freeze them on the tray until solid, then transfer to a bag. Bake from frozen, adding a few extra minutes of baking time.

Conclusion

These Blueberry Cheesecake Rolls are one of my favorite go-to recipes when I want something sweet but simple. The creamy filling, bursts of blueberry, and flaky dough make every bite satisfying. Give it a try — I think it’ll become a regular in my baking rotation.