Blueberry Cheesecake Roll Ups (Oven Baked)
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How to Make Blueberry Cheesecake Roll Ups (Oven Baked)
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After I made my Baked Apple Pie Roll ups.. and realized how heavenly they were, I knew this would work with other things! I decided to try it with blueberry cheesecake and let me tell you, these Blueberry Cheesecake Roll Ups were AMAZINGLY delicious!
Make sure you place these seam side down on parchment paper so they don’t open up in the oven! If they happen to slightly flatten out when you bake them, you can easily squeeze them round again using tongs before they cool and they will hold their shape!
Items you’ll need for this recipe
* Blueberry Pie Filling * Cream Cheese * Rolling Pin *
- 10 slices white bread
- 1 can blueberry pie filling
- 1/3 cup melted butter
- 2/3 cup sugar
- 1 lemon
- 4 oz cream cheese
- 3 tablespoons powdered sugar
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Preheat oven to 350 degrees.
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Using a zester or fine grater, zest (remove the rind) from the lemons (just the yellow, not the white)
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Cut the crusts off your bread and roll each slice flat with a rolling pin. Combine sugar and lemon rind on a small plate.
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Combine cream cheese, powdered sugar and the juice from 1/2 a lemon in a small bowl. Place into a Ziploc bag and snip off the corner.
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Pipe about 1 tablespoon of cream cheese on each slice of bread. Top with about 1 tablespoon of blueberry pie filling.
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Roll up and dip each piece into melted butter (I poured a tiny bit of butter into a “butter dish” and just rolled in there) and then roll in the lemon sugar.
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Place seam side down on a parchment paper lined pan and bake 16-18 minutes or until browned and crispy. Serve warm.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Here are a few more recipes you’ll love
* Blueberry Lemon Loaf * French Toast Roll Ups * Bacon Grilled Cheese Roll Ups *
Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
Recipe may have been ok if the list of ingredients Were correct. Says 2/3 cups of sugar.. then just says combine sugar ( idk how much or what kind I’m assuming regular) on plate with lemon zest and then add powder sugar to cream cheese mix…. unfortunately because the amount of each were no where in the recipe.. this turned out Terrible. Whole consistency basically liquified and sweetness were wayyy off. You should fix the recipe to say how much sugar for the lemon zest mix.. and how much powder sugar for the cream cheese filling.
Tiffany, I’m so sorry to hear that it didn’t turn out for you. Yes, use 2/3 cups of regular sugar to combine with the lemon zest and 3 tablespoons of powdered sugar to mix with the cream cheese.
I used the block cream cheese, not the spreadable tub and was careful not to overfill the roll ups. I did place them seam side down. Hopefully some of those suggestions work for you.
I wanna try this recipe but I don’t see the amount of powder suger I need to add to the cream cheese!
Sorry about that, it should read 3 tablespoons.
So happy I found this site, I want to make everything you post.It all looks so delicious and easy. Just what us Dads needs.
Thank you.
Thank you so much Craig!
My son would LOVE these. I think blue berries are his favorites. I’ll have to make them for him!
Thank you Gail! I love blueberries too so I’m sure he will love these!!
could i use eggrole wrappers? sounds good.
I have only tried this recipe as written. I do have fried blueberry egg rolls
I used fresh blueberries. Turned out fantastic.
I don’t find many recipes that involve blueberries that I think I’ll enjoy! This one is the exception! Thanks for sharing!
Could you roll them in graham cracker crumbs and use crescent rolls instead or pie crust?
I haven’t tried it that way but sounds delicious!
I don’t know what I did wrong but I opened the stove with great excitement and what a mess! The stuffing went all over the place and it was a mess! What did I do wrong?
Oh no Bethanny, that would be disappointing. I can’t say for sure why that happened because mine didn’t leak at all.
I used the block cream cheese, not the spreadable tub and was careful not to overfill the roll ups. I did place them seam side down. Hopefully some of those suggestions work for you.
This is similar to the French Toast roll ups. The only difference is u make them like french toast and fry them in a pan they are very additive. They are pretty easy to make also just rolling up a whole loaf of bread for breakfast like I did is time consuming so I took the opportunity to have my hubby in the kitchen with me
Can something other then lemon be used, I”m not crazy about lemon, could I do just plain sugar instead?
Plain sugar would definitely work!!
Can I share this recipe tysvm
I made them with strawberry preserve for a party loved the and they are a hit!!!
great idea!
I will ise flour tortillas instead of bread… Have frozen blueberries I need to use so will cook them down. Love blueberries. :)
These work really well on pillsbury crescents instead of bread.
If you used Cherry pie filling would you use the lemon zest in them?
I would because I like the little bit of flavor it adds to the cream cheese. It would be great either way!
Love your recipes, copy and try quite often, keep up the good work.
Thank you Barb!!
These look so good. Too bad the pie fillings are made with citric acid as a preservative. Might work for me or anyone allergic to citric acid to make our own filling with fresh or frozen blueberries.
I usually make my own pie filling so you should be good to go with the blueberries maybe even add some blackberries to your sauce. Yum!
I made these today and I was pretty pleased with how they turned out except some of them flattened..most of them stayed a nice shape though. I will definitely make these again soon.. :)
Can you use cherry . lemon or any other kind of pie filling?
Absolutely!
I have made these without the pie filling, just the cream cheese mixture and I make them completely and freeze until ready to bake. As long as they aren’t overfilled, they turn out great!
Could these be made ahead of time and froze till ready?
I haven’t tried freezing them. You could roll up the bread and have the sugar/lemon mixed prior. I would worry that the filling would soak into the bread. I’m sure you’re not the only one wondering so if you do try it, please let us know how it works out for you!
I love this idea! But when baking doesn’t the filling spill out from the sides?
No, it actually doesn’t spill out. :)