Description
Flaky crescent roll dough wraps around a sweet and tangy cheesecake filling bursting with blueberries and a hint of lemon zest, creating an easy and indulgent treat ready in just 30 minutes.
Ingredients
Crescent Roll Dough:
- 1 can crescent roll dough
Cheesecake Filling:
- 6 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Blueberry Topping:
- 3/4 cup blueberries (fresh or frozen)
- 1 tsp lemon zest
Additional:
- Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F. Lightly grease a baking sheet.
- Unroll the crescent roll dough and press seams together to create one sheet.
- In a bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth.
- Spread cream cheese mixture evenly over the dough.
- Sprinkle blueberries and lemon zest on top.
- Carefully roll the dough into a log and slice into individual rolls.
- Place rolls on baking sheet and bake for 15–20 minutes until golden brown.
- Let cool slightly and dust with powdered sugar before serving.
Notes
- Use parchment paper for easy cleanup.
- Frozen blueberries should be used straight from the freezer to prevent bleeding.
- If dough becomes too soft, chill in the fridge for 10 minutes before slicing.
- Can be made ahead and stored overnight before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 9g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
