Blueberry Lemon Cheesecake Phyllo Rolls



  • 10 phyllo sheets
  • 1 cup blueberries
  • 1 (8oz) package cream cheese
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 lemon, rind only
  • oil based cooking spray


  1. Preheat your oven to 400 degrees.
  2. In a medium size mixing bowl, using a wooden spoon, cream together 1 (8oz) package of cream cheese with 1/2 cup of sugar. Stir until you have a creamy, lump free consistency. Add 1/2 teaspoon of vanilla and the zest of 1 lemon. Stir until combined.
  3. To assemble, take 1 phyllo sheet and lay on a clean surface. Spray using a light layer of an oil based cooking spray
  4. Fold phyllo sheet in half and then using scissors, a sharp knife, pizza or pastry cutter, cut sheet in half (1 sheet of phyllo makes 2 cheesecake rolls).
  5. Roughly an inch from the top of your phyllo sheet, add a tablespoon sized dollop of your cheesecake filling and top with 6 or so blueberries.
  6. Fold the top portion of your phyllo over the berries and cheesecake, then fold in your two side to enclose everything and roll.
  7. Place on a parchment lined baking sheet. Complete this step until you have used all of your filling.
  8. Bake for 10 minutes and remove to oven to cool
  9. Chill for 30 minutes to 1 hour. Dust with powdered sugar prior to serving.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s