Description
Delightful rolls filled with creamy cheesecake and fresh blueberries, perfect for breakfast or dessert.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small saucepan, combine blueberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens, about 5-7 minutes. Allow to cool.
- In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Unroll the crescent roll dough and spread the cheesecake filling on each triangle. Add a spoonful of the blueberry mixture on top.
- Roll up each triangle from the wide end and place them on the baking sheet. Brush with melted butter and sprinkle with graham cracker crumbs.
- Bake for 12-15 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
Best served warm with powdered sugar or a scoop of ice cream. Store in an airtight container at room temperature for up to a couple of days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: blueberry, cheesecake, rolls, dessert, easy recipe