I’m a huge fan of cheesecake. What’s not to love about such a rich and sweet dessert? It’s great on its own, but can be dressed up in any number of ways. Turtle cheesecake, caramel cheesecake, strawberry cheesecake, key lime cheesecake… now I’m hungry!
Perhaps the one downside to this decadent dessert is how much effort goes into making it. The actual recipe isn’t too bad, but you have to use a springform pan and bake it in a water bath, then turn off the oven and open the door for an hour or so. After all that, the cheesecake still needs to chill in the refrigerator for a few hours. Needless to say, it’s a tedious endeavor.
3 oz 1/3 less fat cream cheese, softened to room temperature
½ teaspoon vanilla extract
2 ½ tablespoons powdered sugar
1 (8 oz) tube of reduced fat crescent roll dough (8 rolls)
2/3 cup fresh blueberries
Preheat the oven to 375.
Combine the cream cheese, vanilla and powdered sugar in a mixing bowl (or the bowl of a stand mixer) and use an electric mixer (I used a hand version) to mix the ingredients until thoroughly combined and smooth.
Unroll the crescent roll dough and separate into 8 triangles along the perforated seams. Place one triangle of dough in front of you with the short flat side facing you and the long triangle pointing away. Spread about a tablespoon of the cream cheese mixture across the bottom third of the dough triangle (the part closest to you). Top the cream cheese layer with two rows of blueberries (pictured above). Starting with the edge closest to you, roll the dough forward all the way to the far tip of the triangle, surrounding the blueberries. Place the finished roll onto a baking sheet and repeat with remaining ingredients to create 8 rolls.
Place the baking sheet of rolls in the preheated oven and bake for 10-13 minutes until the rolls are golden and serve.