How long can you store blueberry cheesecake?

You can store blueberry cheesecake in the refrigerator for 3 to 4 days . Just like the rolls, make sure it’s wrapped tightly or stored in an airtight container to maintain freshness. The cream cheese filling and fruit topping mean refrigeration is key to prevent spoilage. For longer storage, freeze it for up to 1 month , though the texture may change slightly upon thawing.

What are the characteristics of blueberry cheesecake?

A good blueberry cheesecake —or blueberry cheesecake roll—should be: Creamy and rich from the cheesecake filling Sweet and slightly tangy from the blueberries Balanced in texture , combining smooth filling with crust or flaky pastry Visually appealing , often topped or swirled with juicy blueberries

How long does no-bake blueberry cheesecake last?

A no-bake blueberry cheesecake generally lasts 4–5 days in the fridge , as long as it’s properly covered. Since there’s no baking to stabilize it, chilling is essential to maintain the structure and prevent spoilage. Avoid keeping it at room temperature for more than 2 hours, especially in warmer weather.

Why is blueberry cheesecake so good?

Because it combines contrasting elements in perfect harmony : the creamy tang of cheesecake, the natural sweetness of blueberries, and the rich texture of a crust or pastry. It’s nostalgic and comforting, yet feels fresh and indulgent. The berries cut through the richness, and the cream cheese softens the fruit’s tang—making every bite feel balanced and satisfying. Plus, let’s be honest—blueberry desserts just look amazing too.

Blueberry Cheesecake Rolls – 5-Ingredient Dessert

Description

Warm, juicy blueberries that burst when you take a bite and sweet creamy cheesecake filling wrapped in a flaky crescent roll pastry!

Ingredients

Scale

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

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, beat cream cheese, vanilla extract, and powdered sugar until smooth.
Unroll crescent dough and separate into 8 triangles.
Spread 1 tablespoon of the cream cheese mixture onto the wide end of each triangle.
Place 2 rows of blueberries over the cream cheese.
Roll dough tightly from the wide end to the tip, encasing the filling.
Place rolls seam-side down on the baking sheet.
Bake for 10–13 minutes, until golden brown. Serve warm.

Notes

Optional: Dust with powdered sugar or drizzle with vanilla glaze.

WW-Friendly: Each roll is 133 calories and 5 WW SmartPoints (6 for diabetic plan).

Store leftovers in the refrigerator for up to 4 days.

For freezing: Wrap individually and freeze for up to 1 month. Reheat at 350°F for 8–10 minutes.

Try with strawberries, raspberries, or mini chocolate chips for fun variations.

Prep Time: 15 mins
Cook Time: 10–13 mins
Category: Dessert, Brunch
Method: Baking
Cuisine: American

Nutrition

Calories: 133
Sugar: 7 g
Sodium: 210 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 0 g
Protein: 3 g
Cholesterol: 13 mg

Keywords: blueberry cheesecake rolls, 5 ingredient dessert, crescent roll dessert