5-Ingredient Blueberry Cheesecake Rolls

5-Ingredient Blueberry Cheesecake Rolls

I’m a big fan of cheesecake. It’s great on its own, but can be worn in any number of ways. Tortoise cheesecake, caramel cheesecake, strawberry cheesecake, key lime cheesecake… Now I’m hungry!

Perhaps the downside to this decadent dessert is the amount of effort that goes into making it. The actual recipe isn’t too bad, but you have to use a springware pan also baking it a water bath, and turnning off the oven and open the door for an hour or so. After all, the cheesecake still wants to be refrigerated in refrigerator for a some hours. Needless to say, it is a hard endeavor.

* Ingredients :

° 3 ounces cream cheese, softened, at room temperature
° 1/2 teaspoon vanilla extract

° 2 1/2 tablespoons powdered sugar
° 1 (8 ounce) tube of crescent roll dough (8 rolls)
° 2/3 cup fresh blueberries

* Preparation :

Preheaat oven 375.
In a bowl, Mix cream cheese, vanilla, also powder sugar with a hand mixer .

The separate canned crescent moon rolls into 8 triangles along the perforated seams. Lay a triangle of dough out on a clean, flat surface with the short, wide end facing you and the long triangle facing away. Spread 1 tablespoon of the cream cheese mixture over the bottom third of the dough triangle. Place two rows of blueberries on the cream cheese.

Roll the dough forward, starting at the end closest to you, all the way to the tip of the triangle.

Put the ready-made roll on the baking tray and repeat the process with the rest of the ingredients to make 8 rolls.
Baking 11-14 min , TO golden brown.

Enjoy !