Blueberry Cheesecake Rolls
I’ve been dreaming about these Blueberry Cheesecake Rolls ever since I tasted them. Warm, juicy blueberries that burst when you take a bite and sweet creamy cheesecake filling wrapped in a flaky crescent roll pastry…what’s not to love? Plus this swoon-worthy dessert has only 5 ingredients and comes together super quickly and easily. I’m thinking you could even serve these at breakfast or brunch if you want to start your day off sweet.
Each of these Blueberry Cheesecake Rolls is only 133 calories or 5 SmartPoints on myWW Green, Blue or Purple – such a bargain for a decadent dessert! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! This is a recipe you could easily make with kids for a fun family activity and these are also perfect to bring to a party or potluck. They’re crowd-pleasers!
If you want to see more perfectly portioned sweet treats, check out my dessert category for favorites like Chocolate Chip Cannoli Cups, Key Lime Cheesecake Cups, Mixed Berry Mini Tarts, Carrot Cake Cupcakes, Cheesecake Stuffed Strawberries, Dark Chocolate Orange Cupcakes, Mini Cinnamon Apple Tarts, Berries & Cream Cinnamon Dessert Cups and more!
Blueberry Cheesecake Rolls
- 3 oz 1/3 less fat cream cheese, softened to room temperature
- ½ teaspoon vanilla extract
- 2 ½ tablespoons powdered sugar
- 1 8 oz tube of reduced fat crescent roll dough, (8 rolls)
- 2/3 cup fresh blueberries
- Preheat the oven to 375.
- Combine the cream cheese, vanilla and powdered sugar in a mixing bowl (or the bowl of a stand mixer) and use an electric mixer (I used a hand version) to mix the ingredients until thoroughly combined and smooth.
- Unroll the crescent roll dough and separate into 8 triangles along the perforated seams. Place one triangle of dough in front of you with the short flat side facing you and the long triangle pointing away. Spread about a tablespoon of the cream cheese mixture across the bottom third of the dough triangle (the part closest to you). Top the cream cheese layer with two rows of blueberries (pictured above). Starting with the edge closest to you, roll the dough forward all the way to the far tip of the triangle, surrounding the blueberries. Place the finished roll onto a baking sheet and repeat with remaining ingredients to create 8 rolls.
- Place the baking sheet of rolls in the preheated oven and bake for 10-13 minutes until the rolls are golden and serve.
4 per roll (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
These look great!! I was wondering if you think I could pre-make the rolls, keep them in the fridge, and pop them in the oven when ready for dessert? Thanks in advance!!
I made these for Easter today, they were great. Actually 3 of the 4 things I made were your recipes…the hummus deviled eggs, chicken asparagus orzo and the blueberry cheesecake rolls. We love your recipes, they made for a great Easter lunch!
Can these be made with fresh strawberries as well?
I was wondering if I use greek yogurt cream cheese, how would it change the weight watcher points
I’ve actually never heard of Greek yogurt cream cheese, so I have no idea! If you want to make changes to the recipe I’d suggest you run the ingredients through the recipe builder on the Weight Watchers site for accurate points values. Hope you love these!
Made these over the weekend. Delicious! My son and husband both loved them!
Made these tonight. Delicious!! Should they be stored in the refrigerator?
Just made a double batch of these. Oh ya!
Theyre a keeper for sure. I used a whole 8 oz. Brick of Cream Cheese and doubled the other ingredients. I also added some Fresh Lemon Zest to the Cream Cheese Mixture. Finally I sprinkle a bit of Crystal Sugar. A bit of ingredient oozing …. mmmm good.
Love the lemon idea. Will make these tomorrow… With lemon
Thanks for the idea
I can’t wait to use this recipe on my Bunco Club ladies. I am always looking for more recipe ideas. I shall be using the blueberries and some cherry pie filling. Thank you for sharing.
Could I use butter puff pastry for this recipe and if so would it need a longer cooking time?
Excited to make these !
Great recipe. However, I didn’t have any blue berries but I had black berries and rashberries. OMG – were they ever good. Will be making them again for Thanksgiving. Thanks for sharing the recipe.
Hi, This looks amazing! I have regular sugar but not powdered? Is the powdered essential? Thank you!
I’ve never made this with granulated sugar, but you’d likely want to use less if you try it that way. The good news is, if you have regular sugar, cornstarch, and a blender you can make powdered sugar super easily! There are lots of tutorials online if you Google it. I hope that helps!
Great snack/breakfast. Was hoping to eat these throughout the week but… no leftovers. Seriously, don’t bother asking how to store these, there won’t be any leftovers.
So yummy and easy to make!
Can these be frozen??
Delicious! But I was just wondering if they need to be refrigerated?
Couldn’t be easier or more delicious
I was really surprised how tasty this was with only a few ingredients. Definitely going in my files to keep making. He even said how good this would be for me to make when family comes this weekend Thanks for sharing !
Can these be frozen?
Can you use frozen blueberries?
Could you possibly use a sheet of puff pastry cut into triangles to make these? If so, how long to cook? Thanks!!!!
I am sure you could, but I don’t have any specific instructions on timing for that because I haven’t done it myself.
Can these be frozen and should they be refrigerated?