Name: Blueberry Swirl Cheesecake Roll Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 3 h
Cuisine: American
Ingredients: 4 large eggs, room temperature; ½ cup (100g) granulated sugar; 1 tsp vanilla extract; ½ cup (65g) all-purpose flour; ¼ tsp baking powder; ⅛ tsp salt; Powdered sugar (for dusting towel); 8 oz (225g) cream cheese, softened; ½ cup (120ml) heavy cream, chilled; ⅓ cup (40g) powdered sugar; 1 tsp vanilla extract; 1 cup (150g) fresh or frozen blueberries; 2 tbsp sugar; 1 tsp cornstarch mixed with 1 tbsp water (slurry); ½ tsp lemon juice; Fresh blueberries; Blueberry sauce (reserved from swirl); Fresh mint leaves

Introduction

The Blueberry Swirl Cheesecake Roll is a delightful twist on classic cheesecake, featuring a light sponge cake rolled with creamy cheesecake filling and a vibrant blueberry swirl. Perfect for spring or summer gatherings, this dessert combines fresh berries with rich, tangy flavors in an elegant presentation.

A close-up view of a rolled cake on a white plate, resting on a white marbled surface. The cake has three visible layers: a light golden sponge cake on the outside, a creamy white filling inside, and a thick layer of dark purple blueberry sauce swirled through the cream. Fresh blueberries and a small green mint leaf sit on top of the roll, adding texture and color contrast. The lighting highlights the moist texture of the cake and the glossy shine of the blueberry sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs, room temperature

½ cup (100g) granulated sugar

1 tsp vanilla extract

½ cup (65g) all-purpose flour

¼ tsp baking powder

⅛ tsp salt

Powdered sugar (for dusting towel)

8 oz (225g) cream cheese, softened

½ cup (120ml) heavy cream, chilled

⅓ cup (40g) powdered sugar

1 tsp vanilla extract

1 cup (150g) fresh or frozen blueberries

2 tbsp sugar

1 tsp cornstarch + 1 tbsp water (slurry)

½ tsp lemon juice

Fresh blueberries (for garnish)

Blueberry sauce (reserved from swirl)

Fresh mint leaves (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.

Step 2: In a bowl, beat the eggs and granulated sugar with an electric mixer for 4–5 minutes until the mixture is pale and fluffy. Add the vanilla extract and mix briefly.

Step 3: Sift together the flour, baking powder, and salt. Gently fold these dry ingredients into the egg mixture, taking care not to deflate the batter.

Step 4: Spread the batter evenly in the prepared pan and bake for 10–12 minutes until the cake is lightly golden and springs back when touched.

Step 5: While still warm, invert the cake onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper, then roll the cake gently in the towel from the short side. Allow it to cool completely rolled up.

Step 6: Prepare the blueberry swirl by combining the blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries burst and release their juices.

Step 7: Stir in the cornstarch slurry and cook until the mixture thickens. Remove from heat and let it cool completely.

Step 8: Beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing well.

Step 9: In a separate bowl, whip the chilled heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until fully combined.

Step 10: Unroll the cooled cake carefully and spread the cheesecake filling evenly over the surface.

Step 11: Dollop spoonfuls of the cooled blueberry swirl over the filling and use a knife to lightly swirl the mixture through the cream cheese layer for a marbled effect.

Step 12: Re-roll the cake tightly without the towel and chill it for 1–2 hours to let the filling set.

Step 13: Before serving, drizzle with extra blueberry sauce and garnish with fresh blueberries and mint leaves.

Step 14: Slice the roll and serve chilled for best flavor and texture.

Tips & Variations

Use fresh blueberries for the best flavor, or thaw frozen berries and drain excess liquid before cooking.

For a tangier filling, mix in a tablespoon of lemon zest into the cream cheese mixture.

If you prefer a softer swirl, fold the blueberry sauce more thoroughly into the filling instead of creating a defined pattern.

Dust the finished roll lightly with powdered sugar for a pretty finishing touch.

FAQs

Can I use frozen blueberries for the swirl?

Yes, frozen blueberries work well. Just thaw them completely and drain any excess water before cooking to prevent the mixture from becoming too runny.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and moist helps prevent cracks. Rolling it with the towel also keeps it from drying out and makes it easier to roll tightly without breaking.