Blueberry Cheesecake Rolls Recipe
If you’re looking for a treat that perfectly balances creamy, fruity, and flaky flavors, Blueberry Cheesecake Rolls are about to become your new obsession. Imagine rich, tangy cream cheese filling swirled with juicy blueberries, all wrapped in golden puff pastry — it’s like your favorite cheesecake and a bakery-fresh pastry rolled into one! They’re quick to prepare, deliver impressive results, and make any morning or dessert table feel a little more special. Whether you’re baking for brunch, a sweet snack, or just because, these Blueberry Cheesecake Rolls will steal the show (and maybe a few hearts, too).
Ingredients You’ll Need
Every ingredient in Blueberry Cheesecake Rolls has a job to do, from the flaky pastry to the zesty lemon and sweet berries. Here’s how each one brings its own magic, so don’t skip a thing!
- Puff pastry sheet: This is your shortcut to irresistible, bakery-style flakiness without the fuss of homemade dough.
- Cream cheese (4 ounces, softened): The creamy heart of the rolls, lending that classic cheesecake richness and tang.
- Granulated sugar (2 tablespoons): Sweetens the filling just enough to contrast with the tart berries.
- Vanilla extract (1/2 teaspoon): Adds warmth and rounds out the flavors, making the filling taste like classic cheesecake.
- Lemon zest (1/2 teaspoon): A fresh, zippy note that brightens the cream cheese and pops alongside the blueberries.
- Fresh or frozen blueberries (1/2 cup): The star of the show! Bursts of juicy, sweet-tart blueberry in every bite.
- Cornstarch (1 tablespoon, if using frozen blueberries): Helps absorb extra moisture from frozen berries, keeping your rolls crisp and not soggy.
- Egg (for egg wash): Brushed on top for a glossy, golden finish that makes the rolls extra tempting.
- Powdered sugar (optional, for dusting): A final snowy sprinkle for a picture-perfect presentation and a hint of extra sweetness.
How to Make Blueberry Cheesecake Rolls
Step 1: Prep Your Baking Sheet and Ingredients
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures your Blueberry Cheesecake Rolls won’t stick and makes for easy clean-up. Make sure your cream cheese is softened for smooth mixing, and if you’re using frozen blueberries, toss them with cornstarch to prevent extra moisture from making the pastry soggy.
Step 2: Make the Cheesecake Filling
In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and lemon zest. Whip everything together until it’s smooth, creamy, and irresistible. This is where the magic starts — you’ll notice how the lemon zest and vanilla make the filling smell just like classic cheesecake!
Step 3: Prepare the Puff Pastry
Gently roll out your thawed puff pastry sheet on a lightly floured surface, just to smooth any creases. Cut the pastry into 6 equal rectangles. Don’t worry about perfection; rustic edges add charm and a homemade touch to your Blueberry Cheesecake Rolls.
Step 4: Fill and Fold the Rolls
Spoon a generous dollop of your cream cheese mixture onto each rectangle, leaving a small border so it doesn’t ooze out while baking. Scatter a few blueberries over the cream cheese. Then, fold each rectangle in half lengthwise and press the edges together to seal. Use a fork to crimp the edges — it’s a simple way to lock in all that luscious filling and adds a decorative touch.
Step 5: Egg Wash and Vent
Beat the egg and brush it over the tops of the rolls for that irresistible bakery shine. Don’t forget to poke a few small holes in each roll with a fork; this lets steam escape, so your Blueberry Cheesecake Rolls stay crisp and puff up beautifully, not burst open.
Step 6: Bake to Perfection
Pop the tray into your preheated oven and bake for 15 to 18 minutes, or until the rolls are golden brown and puffed up. The aroma will be absolutely dreamy! Once they’re ready, let them cool for a few minutes — the filling will be hot — then dust with powdered sugar if you like. Enjoy them warm for the ultimate treat!
How to Serve Blueberry Cheesecake Rolls
Garnishes
For a simple yet elegant finish, a light dusting of powdered sugar is all you need. If you’re feeling fancy, try a drizzle of lemon glaze or a handful of extra fresh blueberries on the side. A sprig of mint can also add a pop of color and freshness that looks as good as it tastes.
Side Dishes
Blueberry Cheesecake Rolls pair beautifully with a cup of hot coffee or tea. If you’re serving them for brunch, try adding a bowl of Greek yogurt, a fruit salad, or a platter of crispy bacon for a sweet-and-savory spread. They’re also lovely alongside a scoop of vanilla ice cream for dessert.
Creative Ways to Present
Arrange the rolls in a circle on a cake stand for a centerpiece-worthy display, or serve them on a wooden board for a rustic, cozy vibe. For parties, cut each roll in half and skewer with cocktail picks for bite-sized treats. They also make a delightful edible gift when packaged in a pretty bakery box.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Blueberry Cheesecake Rolls left, store them in an airtight container in the refrigerator. They’ll keep their flavor and texture for up to 3 days, though they’re at their very best when enjoyed fresh and warm.
Freezing
You can freeze baked (and cooled) rolls for up to 2 months. Place them in a single layer in a freezer-safe bag or container. When you’re ready to enjoy, thaw at room temperature or pop them in a low oven until warmed through. The pastry remains surprisingly crisp and the filling stays creamy.
Reheating
To recapture that just-baked magic, reheat Blueberry Cheesecake Rolls in a 350°F oven or in an air fryer for a few minutes. This brings back the flakiness of the pastry and warms the filling without making it soggy — microwaving is quick, but the oven is best for texture!
FAQs
Can I use other fruits instead of blueberries?
Absolutely! Raspberries, blackberries, or diced strawberries all work wonderfully in place of blueberries. Just be sure to toss frozen berries with cornstarch to absorb extra moisture. Each fruit brings its own twist, so feel free to experiment!
Do I need to thaw frozen blueberries before using?
No need to thaw! Simply toss frozen blueberries with cornstarch and use them straight from the freezer. This helps prevent the pastry from getting soggy and keeps the filling thick and luscious.
Can I make Blueberry Cheesecake Rolls ahead of time?
Yes, you can assemble the rolls a few hours ahead and keep them chilled until baking. For best texture, bake them fresh just before serving. Baked rolls can also be made a day ahead and reheated until warm and crisp.
What’s the best way to seal the edges so the filling doesn’t leak?
Press the pastry edges together firmly, then crimp with a fork for a tight seal. Be careful not to overfill the rolls, and always leave a border around the filling. This keeps your Blueberry Cheesecake Rolls neat and prevents leaks.
Can I make these dairy-free or gluten-free?
Yes! Use your favorite dairy-free cream cheese and a gluten-free puff pastry (available in many specialty stores). The rest of the recipe stays the same, so everyone can enjoy these delectable treats.
Final Thoughts
Once you taste a warm, flaky bite of Blueberry Cheesecake Rolls, you’ll want to make them part of every special occasion — or just a regular morning that needs a sweet lift. They’re so simple, so satisfying, and absolutely worth a spot in your recipe rotation. Give them a try and get ready for smiles all around!
Print
Blueberry Cheesecake Rolls Recipe
- Total Time: 33 minutes
- Yield: 6 rolls 1x
- Diet: Vegetarian
Description
Delight in these Blueberry Cheesecake Rolls, a perfect blend of creamy, tangy cream cheese and sweet blueberries encased in flaky puff pastry. Ideal for breakfast, dessert, or a special brunch, these easy-to-make rolls offer a burst of fruity flavor and a golden, crispy exterior, making them irresistible treats.
Ingredients
Filling
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon cornstarch (if using frozen blueberries)
Pastry
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Cream Cheese Mixture: In a medium bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and lemon zest. Mix until smooth and creamy.
- Prepare Blueberries: If using frozen blueberries, toss them with cornstarch to absorb excess moisture and prevent sogginess in the pastry.
- Cut Puff Pastry: Roll out the thawed puff pastry on a lightly floured surface and cut it into 6 equal rectangles to ensure even-sized rolls.
- Assemble Rolls: Spread a spoonful of the cream cheese mixture onto the center of each pastry rectangle, leaving a small border around the edges. Top with a few blueberries on each.
- Fold and Seal: Fold each rectangle in half lengthwise over the filling. Press the edges firmly to seal, then crimp the edges with a fork to secure and create a decorative pattern. Poke a few holes on top to allow steam to escape during baking.
- Apply Egg Wash: Beat the egg in a small bowl and brush it over the top of each roll to achieve a beautiful golden color when baked.
- Bake: Place the rolls on the prepared baking sheet and bake for 15–18 minutes, or until they are puffed and golden brown.
- Cool and Serve: Allow the rolls to cool slightly before dusting with powdered sugar if desired. Serve warm for the best flavor and texture.
Notes
- Serve these rolls warm for the best taste and texture, but they can be stored in the refrigerator and reheated in the oven or air fryer.
- For a fruity variation, swap blueberries with raspberries or sliced strawberries.
- If using frozen blueberries, tossing with cornstarch is essential to prevent excess moisture and soggy pastry.
- Make sure to seal the edges well to avoid filling leakage during baking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 9 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
