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Cheesecake Rolls

Total Time

Prep: 20 min. Bake: 20 min. + cooling


8 servings

These easy, flaky cheesecake rolls are filled with cream cheese, frozen fruit and honey! Any frozen berry can be used for the filling. —Jennifer Stalcup, Vancouver, Washington
Cheesecake Rolls Recipe photo by Taste of Home
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  • 1 tube (16.3 ounces) large refrigerated flaky biscuits, such as Pillsbury Grands!
  • 1 cup whipped cream cheese
  • 2 tablespoons honey
  • 3/4 cup frozen wild unsweetened blueberries
  • 1 tablespoon butter, melted
  • 1 teaspoon sugar
  • 1/3 cup confectioners' sugar
  • 2 tablespoons 2% milk
  • 1/2 teaspoon lemon juice


  1. Preheat oven to 350°. On a lightly floured surface, separate biscuits and flatten each to a 5-in. circle. In a small bowl, combine cream cheese and honey; gently fold in blueberries. Place 2 tablespoons mixture in center of each circle. Bring edges of dough together above filling; twist and pinch to seal.
  2. Place on parchment-lined baking sheets, seam side down. Brush with butter; sprinkle with granulated sugar.
  3. Bake until golden brown, 18-21 minutes. Remove from pans to wire racks to cool for 10 minutes. Meanwhile, whisk together confectioners' sugar, milk and lemon juice; brush over rolls. Cool completely. Refrigerate until chilled, if desired. Sprinkle with additional confectioners' sugar. Refrigerate leftovers.
Use frozen blueberries without thawing to avoid discoloring the batter.

Nutrition Facts

1 roll: 299 calories, 14g fat (8g saturated fat), 24mg cholesterol, 535mg sodium, 38g carbohydrate (16g sugars, 1g fiber), 4g protein.

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