Blueberry Cheesecake Rolls Recipe
Indulge in the delightful combination of sweet blueberries and creamy cheesecake in these scrumptious blueberry cheesecake rolls made with puff pastry. Perfect for breakfast or dessert!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Puff Pastry:
- 1 sheet puff pastry (thawed)
Cream Cheese Filling:
- 6 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Blueberry Filling:
- 1/2 cup blueberry preserves or jam
- 1/2 cup fresh blueberries
Others:
- 1 egg (beaten, for egg wash)
- Optional: powdered sugar for dusting or glaze for drizzling
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Cream Cheese Filling: In a medium bowl, mix the softened cream cheese, sugar, vanilla extract, and lemon zest until smooth and creamy.
- Roll Out the Pastry: On a lightly floured surface, roll out the puff pastry sheet into a 10×12-inch rectangle.
- Add Fillings: Spread the cream cheese mixture over the pastry, top with blueberry preserves, and fresh blueberries.
- Roll and Slice: Roll the pastry tightly, slice into 8 rolls, and place them on the baking sheet.
- Bake: Brush the rolls with beaten egg and bake for 20-25 minutes until golden brown.
- Serve: Let cool slightly before serving. Dust with powdered sugar or drizzle with glaze if desired.
Notes
- For a simple glaze, whisk together 1/2 cup powdered sugar with 1–2 teaspoons milk or lemon juice and drizzle over cooled rolls.
- Best served fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 roll
- Calories: 240
- Sugar: 13g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
