★Ingredients
For the Cheesecake Filling*
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 8 oz (225g) cream cheese, softened
For the Blueberry Filling*
- 2 tbsp granulated sugar
- 1 cup fresh or frozen blueberries
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp lemon juice
For the Dough*
- 1 can crescent roll dough or puff pastry
For Topping (optional)*
- Fresh blueberries for garnish
- Powdered sugar for dusting
★Instructions
1. Prepare the Blueberry Filling*
In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat.
Cook until the blueberries start to release their juices, about 3-5 minutes.
Stir in the cornstarch-water mixture and cook until the filling thickens.
Remove from heat and let cool.
2. Prepare the Cheesecake Filling*
- In a bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth.
3. Assemble the Rolls*
Preheat oven to 350°F (175°C).
Roll out the crescent roll dough or puff pastry, separating it into triangles.
Spread about 1 tablespoon of cheesecake filling on each triangle.
Add 1 teaspoon of blueberry filling on top of the cheesecake layer.
Roll the dough from the wide end to the narrow end, sealing the edges gently.
4. Bake*
- Place the rolls on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden brown and puffed up.
5. Serve*
- Let the rolls cool slightly, then dust with powdered sugar if desired.
- Serve warm with extra blueberries on top for garnish.
Enjoy!