Blueberry Cheesecake Rolls Easy (Print Version)

Crescent dough swirls with creamy cheesecake filling and juicy blueberries, finished with powdered sugar.

# Ingredients:

→ Dough

01 - 1 can refrigerated crescent roll dough

→ Filling

02 - 6 ounces cream cheese, softened
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon vanilla extract

→ Fruit Layer

05 - 3/4 cup blueberries, fresh or frozen
06 - 1 teaspoon lemon zest

→ Finishing

07 - Powdered sugar, for dusting

# Steps:

01 - Preheat oven to 375°F and lightly grease a baking sheet to prevent sticking.
02 - Unroll crescent dough onto a clean surface and press seams together to form a single sheet.
03 - Blend softened cream cheese, granulated sugar, and vanilla extract in a bowl until smooth and creamy.
04 - Evenly spread the cream cheese mixture across the crescent dough sheet, leaving a small border at the edges.
05 - Distribute blueberries and lemon zest over the cream cheese layer.
06 - Carefully roll the dough sheet into a tight log. Cut into individual rolls, each about 1 inch thick.
07 - Arrange rolls on the prepared baking sheet with space between each. Bake for 15 to 20 minutes, or until edges are golden.
08 - Let rolls cool for several minutes, then lightly dust with powdered sugar before serving.

# Notes:

01 - Bring cream cheese to room temperature for smoother incorporation into the filling.

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