Name: Cheesecake Crepe Roll-Ups Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: French-Inspired
Ingredients: 1 cup all-purpose flour; 2 tablespoons granulated sugar; 1/4 teaspoon salt; 1 1/2 cups milk; 2 large eggs; 2 tablespoons unsalted butter, melted (plus extra for the pan); 1 teaspoon vanilla extract; 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/2 cup heavy whipping cream; Fresh fruit or fruit preserves for filling; Powdered sugar for dusting

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If there is a single irresistible treat you need in your dessert repertoire, it’s these Cheesecake Crepe Roll-Ups. Imagine whisper-thin crepes wrapped lovingly around a cloud of tangy cheesecake cream and juicy fresh fruit – every bite balances sweet, creamy, and lushly fresh in a way that feels both decadent and oh-so-elegant. Whether you’re showing off at brunch or just using up extra berries, Cheesecake Crepe Roll-Ups are guaranteed to turn any gathering into a celebration.

Cheesecake Crepe Roll-Ups Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about simple ingredients that effortlessly work together to create a showstopping dessert. Each one plays a vital role, from the delicate crepes to the velvety-smooth cheesecake filling and the burst of fruity flavor. Here’s what brings Cheesecake Crepe Roll-Ups to life:

All-purpose flour: Provides structure to your crepes – sift it for an extra silky batter.
Granulated sugar: A little sweetness in both the crepes and filling, just enough to highlight the flavors.
Salt: Even desserts need a pinch – it sharpens all the other flavors.
Milk: Keeps the crepe batter light and allows it to spread thin in the pan.
Large eggs: Bind the ingredients and give the crepes flexibility for rolling.
Unsalted butter: Adds flavor and ensures the crepes are wonderfully tender – plus a little extra for the pan to keep them from sticking.
Vanilla extract: Used twice for double the aroma: in the crepes and the cheesecake filling.
Cream cheese (softened): The star of the dreamy cheesecake filling – room temperature makes for a lump-free swirl.
Powdered sugar: Dissolves beautifully into the filling, keeping it smooth and light.
Heavy whipping cream: Incorporates air and luxury, transforming the filling into a lush, spoonable mousse.
Fresh fruit or fruit preserves: Berries, peaches, or a swipe of raspberry jam – use your favorites for a flavorful center.
Powdered sugar for dusting: The simplest, prettiest finishing touch right before serving.

How to Make Cheesecake Crepe Roll-Ups

Step 1: Prepare the Crepe Batter

Start by whisking together the flour, granulated sugar, and salt in a large bowl. In a separate bowl, whisk the milk, eggs, melted unsalted butter, and vanilla extract until well blended. Gradually pour the wet ingredients into the dry, whisking constantly to avoid lumps. The batter should be smooth and pourable. Resist the temptation to skip the next part – let the crepe batter rest for at least 20 minutes. This relaxes the gluten and helps create those wonderfully tender, pliable crepes that won’t rip while rolling.

Step 2: Cook the Crepes

Heat a nonstick skillet or dedicated crepe pan over medium heat, then brush a thin layer of butter across the surface. Pour in about 1/4 cup of batter, quickly tilting and swirling the pan to spread it into a thin, even circle. Let it cook for around 1-2 minutes or until the edges start to look dry and lift up easily. Flip the crepe (a wide spatula helps here!) and cook for another 30-60 seconds. As each crepe is finished, stack them with parchment paper or wax paper between to prevent sticking. Repeat until all the batter is gone – you should get around 8 beautifully delicate crepes.

Step 3: Make the Cheesecake Filling

While the crepes cool, beat the softened cream cheese, powdered sugar, and vanilla extract together until creamy and lump-free. In another bowl, whip the heavy cream until it forms stiff peaks – this step makes the filling wonderfully airy. Gently fold the whipped cream into the cream cheese mixture to keep things light and mousse-like. Don’t overmix; as soon as it’s blended and fluffy, it’s ready to spread.

Step 4: Assemble the Cheesecake Crepe Roll-Ups

Lay a cooled crepe on a clean surface. Add a generous spoonful of the cheesecake filling and smooth it into an even layer, leaving about a half-inch border. Top with your chosen fresh fruit slices or a thin line of fruit preserves. Starting at one end, gently roll the crepe up, keeping it snug but not too tight so the filling stays in place. Place seam-side down, and repeat with the remaining crepes.

Step 5: Finish and Serve

Right before serving, arrange your Cheesecake Crepe Roll-Ups on a platter. Dust them liberally with powdered sugar for that classic crepe shop look. For a little extra flair, scatter on some berries or drizzle with more fruit preserves. Dive in and enjoy every velvety bite!

How to Serve Cheesecake Crepe Roll-Ups

Garnishes

The crowning glory of Cheesecake Crepe Roll-Ups is all in the finishing touches. A snowy dusting of powdered sugar sets the mood instantly, but don’t stop there – a handful of fresh berries, a drizzle of berry coulis, or even a grating of lemon zest brings more flavor and eye-catching color. If you want to go fully decadent, try a swirl of whipped cream or a light drizzle of honey right before serving.

Side Dishes

While these roll-ups shine brightest as dessert, they also play beautifully alongside a few well-chosen extras. Pair them with a fresh berry salad for a brunchy spread, or offer a bowl of vanilla-scented Greek yogurt for contrasting tang and creaminess. They’re also wonderful with a hot cup of coffee, herbal tea, or even a sparkling mimosa for that special brunch vibe.

Creative Ways to Present

Cheesecake Crepe Roll-Ups are endlessly customizable for any occasion. Roll them up and slice into bite-sized pinwheels for a fabulous party tray, or arrange them whole and stack in a tall tower for a dessert centerpiece. For a festive touch, tie each roll with a thin strip of lemon zest or edible flower for weddings, baby showers, or just a little whimsy at home.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesecake Crepe Roll-Ups keep surprisingly well! Store any extras in an airtight container in the refrigerator for up to three days. If you’ve made them in advance, wait to dust with powdered sugar until right before serving so they don’t turn soggy. The filling stays fluffy, and the crepes maintain their soft, delicate texture.

Freezing

If you want to get ahead, the individual components freeze beautifully. Stack crepes between layers of parchment and wrap tightly; freeze for up to a month. The cheesecake filling can also be frozen (store in a lidded container), but for freshest results, freeze crepes only and whip up the filling the day you plan to serve. Roll-ups that are already assembled are best enjoyed fresh, as freezing can affect the filling texture.

Reheating

To lightly warm refrigerated crepe roll-ups, pop them on a plate and microwave on low in 10-15 second bursts until just slightly warm (be careful not to overdo it, or the filling may ooze out). Cold Cheesecake Crepe Roll-Ups are also delicious, especially during summer! If reheating plain crepes, let them thaw and then warm gently on a skillet for a minute or two.

FAQs

Can I make the crepe batter ahead of time?

Absolutely! The crepe batter can rest in the refrigerator for up to 24 hours, and some even say it improves the texture. Just give it a quick whisk before cooking, and you’re ready to go.

Which fruits taste best in Cheesecake Crepe Roll-Ups?

Any soft, juicy fruit works beautifully. Strawberries, blueberries, raspberries, peaches, or even thinly sliced kiwi all shine, and you can even use a mix. If fresh fruit isn’t available, fruit preserves or compotes offer a lovely, jammy alternative.

Can I make these gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free flour blend. Make sure it’s one that’s suitable for crepes or pancakes for best results, and check the consistency of the batter so it’s still pourable.

How do I keep the crepes from tearing when rolling?

Be sure your crepes haven’t overcooked; they should be just set and still pliable. Letting them cool to room temperature and not overfilling will also help. If a crepe does tear a little, don’t worry – you can still roll it up and disguise any imperfections with powdered sugar and garnishes!

Can I double the recipe for a larger group?

Definitely! This recipe scales up easily. Just mix and cook as directed, and enlist a helper to fill and roll the crepes once they’re cooled. It’s the perfect make-ahead dessert for your next brunch or gathering.

Final Thoughts

If you want to add a little magic to your next gathering or simply treat yourself, Cheesecake Crepe Roll-Ups are your ticket. They’re elegant, crowd-pleasing, and come together with just a handful of everyday ingredients. Give them a try and watch as everyone lights up at first bite – don’t be surprised if you start getting requests for them at every brunch or special occasion!

Cheesecake Crepe Roll-Ups Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 roll-ups 1x
Diet: Vegetarian

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Description

Delight your taste buds with these decadent Cheesecake Crepe Roll-Ups. Thin, tender crepes are filled with a luscious cream cheese mixture, topped with fresh fruit or preserves, and dusted with powdered sugar. Perfect for a sweet treat or elegant dessert.

Ingredients

Scale

Crepes:

1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 1/2 cups milk
2 large eggs
2 tablespoons unsalted butter, melted (plus extra for the pan)
1 teaspoon vanilla extract

Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
Fresh fruit or fruit preserves for filling
Powdered sugar for dusting

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Instructions

Crepes: In a mixing bowl, whisk together flour, granulated sugar, and salt. In another bowl, whisk milk, eggs, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry, whisking until smooth. Let batter rest for 20 minutes. Heat a nonstick skillet or crepe pan over medium heat and lightly butter the surface. Pour about 1/4 cup of batter into the pan, swirling to coat thinly. Cook for 1-2 minutes until the edges lift, then flip and cook another 30-60 seconds. Repeat with remaining batter, stacking crepes between parchment paper to prevent sticking.
Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture. Spread a thin layer of filling onto each crepe, add fruit or preserves, and roll up tightly. Dust with powdered sugar before serving.