In a medium bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, and continue mixing until everything is well combined. Set this cheesecake mixture aside.
Assemble the Rolls:
On a clean surface, lay out a sheet of plastic wrap.
In a separate bowl, mix the graham cracker crumbs with sugar and melted butter until it forms a crumbly texture.
Spread a thin layer of the graham cracker mixture evenly over the plastic wrap.
Carefully spread the cream cheese mixture on top of the graham cracker layer.
Spoon the blueberry pie filling over the cream cheese layer, spreading it evenly.
Use the plastic wrap to help roll the layers into a tight roll, being careful not to press too hard. Wrap it securely with the plastic wrap and refrigerate for at least 2 hours to set.
Add the Topping:
Once set, remove the roll from the refrigerator and slice it into even pieces.
Arrange the rolls on a serving dish, and generously top each with whipped cream, a drizzle of blueberry sauce, and a fine drizzle of white chocolate. Serve chilled for the best taste!
Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 8-10
