blueberry cheesecake roll ups

 

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!

REPIN Blueberry Cheesecake Roll Ups

 

end view of blueberry cheesecake roll ups

Items you’ll need for this recipe

* Blueberry Pie Filling * Cream Cheese * Rolling Pin

end view of blueberry cheesecake roll ups
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Blueberry Cheesecake Roll-Ups (Oven Baked)

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!
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 10

Ingredients  

  • 10 slices white bread
  • 1 can blueberry pie filling
  • cup butter melted
  • cup sugar
  • 1 lemon
  • 4 ounces cream cheese
  • 3 tablespoons powdered sugar

Instructions 

  • Preheat oven to 350°F.
  • Using a zester or fine grater, zest (remove the rind) from the lemons (just the yellow, not the white)
  • Cut the crusts off your bread and roll each slice flat with a rolling pin. Combine sugar and lemon rind on a small plate.
  • Combine cream cheese, powdered sugar and the juice from ½ a lemon in a small bowl. Place into a zippered bag and snip off the corner.
  • Pipe about 1 tablespoon of cream cheese on each slice of bread. Top with about 1 tablespoon of blueberry pie filling.
  • 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.
  • Place seam side down on a parchment paper lined pan and bake 16-18 minutes or until browned and crispy. Serve warm.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 223 | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 213mg | Potassium: 59mg | Sugar: 17g | Vitamin A: 340IU | Vitamin C: 5.7mg | Calcium: 81mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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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!
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Comments

  1. I don’t find many recipes that involve blueberries that I think I’ll enjoy! This one is the exception! Thanks for sharing!

  2. 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?

    1. 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.

  3. 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

  4. Can something other then lemon be used, I”m not crazy about lemon, could I do just plain sugar instead?

  5. I will ise flour tortillas instead of bread… Have frozen blueberries I need to use so will cook them down. Love blueberries. :)

    1. I would because I like the little bit of flavor it adds to the cream cheese. It would be great either way!

  6. 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.

    1. 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!

  7. 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.. :)

  8. 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!

    1. 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!