Blackberry Cheesecake Dessert for Two

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Blackberry Cheesecake Dessert for Two
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  1. 2
  2. Pillsbury® Oven Baked frozen butterflake dinner rolls (from 20.3-oz bag)
  3. 1
  4. egg, beaten
  5. 1
  6. teaspoon granulated sugar
  7. 1/8
  8. teaspoon ground cinnamon
  9. 3
  10. oz cream cheese, softened
  11. 1
  12. tablespoon powdered sugar
  13. 2
  14. tablespoons whipping cream
  15. 1/4
  16. teaspoon grated lemon peel
  17. 4
  18. oz fresh blackberries or 1 cup Cascadian Farm® frozen organic blackberries, thawed, drained
  1. 1 Heat oven to 350°F. Place frozen rolls on microwavable plate. Microwave uncovered on High 10 seconds; turn over and microwave 10 seconds longer.
  2. 2 Press and stretch each roll into 4-inch round with 1/4-inch-high rim around outer edge. Using fork, prick dough generously. Spray cookie sheet with cooking spray. Place rounds 2 inches apart on cookie sheet; brush surfaces with beaten egg.
  3. 3 In small bowl, mix granulated sugar and cinnamon; sprinkle over rounds. Bake 7 to 10 minutes or until golden brown. After 5 minutes, prick crust if it starts to bubble. Cool completely, about 10 minutes.
  4. 4 In same small bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in powdered sugar, whipping cream and lemon peel. Spread half over top of each round; top with blackberries.
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