Dessert doesn’t get much more delightful than these Cheesecake Crepe Roll-Ups. Imagine light, buttery crepes wrapped around a luscious, whipped cheesecake filling and finished with your favorite toppings—every bite feels like something you’d find at a fancy brunch, yet they’re simple enough to whip up at home. Whether you’re treating yourself, hosting brunch, or in need of a make-ahead dessert, Cheesecake Crepe Roll-Ups are sure to steal the show with their dreamy taste and stunning presentation.

Ingredients You’ll Need

Cheesecake Crepe Roll-Ups Recipe - Recipe Image

Ingredients You’ll Need

Every component in this recipe plays its part to create a treat with irresistible flavor and texture. These basic yet essential ingredients come together to deliver delicate crepes and a velvety cheesecake filling—don’t skip on quality, as it really shines in this dish!

All-purpose flour: The backbone of your crepe, giving structure while keeping things tender and light.
Eggs: These bind everything together and add a subtle richness to your crepes.
Milk: Creates a smooth, pourable batter—whole milk adds extra flavor and velvety texture.
Melted butter: Imparts a hint of richness and helps the crepes stay soft and pliable.
Sugar: Just a touch in the batter enhances the delicate flavor, perfect for sweet crepes.
Vanilla extract: Adds cozy warmth to both the crepes and the creamy filling.
Salt: Balances and boosts every other flavor without making the crepes taste salty.
Cream cheese (softened): The star of the cheesecake filling—make sure it’s at room temperature for the smoothest texture.
Powdered sugar: Blends easily into the cream cheese for a silky, light sweetness.
Heavy cream: Whipped in to create an irresistibly fluffy, mousse-like filling.
Fresh berries, powdered sugar, chocolate sauce, or fruit preserves: The perfect finishing touches, letting you personalize each Cheesecake Crepe Roll-Up.

How to Make Cheesecake Crepe Roll-Ups

Step 1: Make the Crepe Batter

Start by whisking (or blending) all your crepe ingredients—flour, eggs, milk, melted butter, sugar, vanilla, and salt—until completely smooth. This ensures tender, lump-free crepes with barely any effort. A blender is especially handy if you want to save time and keep things extra easy. Don’t forget to let the batter rest; this allows the flour to hydrate, resulting in irresistible, delicate crepes.

Step 2: Cook the Crepes

Heat a nonstick skillet over medium heat and brush it lightly with butter. Pour in about 1/4 cup of batter, then quickly swirl to coat the pan in a thin, even layer. Let it cook until the edges lift and lightly golden, about 1 to 2 minutes, then flip and cook for 30 seconds on the other side. The first crepe is usually a “tester”—taste it and adjust the heat if you like. Stack your finished crepes on a plate and repeat with the rest of the batter.

Step 3: Whip Up the Cheesecake Filling

While your crepes cool, it’s filling time! Beat the cream cheese until smooth and free of lumps. Then, mix in the powdered sugar and vanilla extract until silky. Slowly blend in the heavy cream, whipping until the mixture is light, fluffy, and almost mousse-like. Taste it—it should be cloud-like and gently sweet.

Step 4: Fill and Roll the Crepes

On a clean surface, lay each crepe flat and spread a generous but thin layer of cheesecake filling all the way to the edges. Roll each crepe up tightly (like a jelly roll), creating neat, uniform log shapes. You can leave them whole, or slice each into mini bites perfect for sharing or snacking.

Step 5: Add Toppings and Serve

This is the fun part! Arrange the Cheesecake Crepe Roll-Ups on a lovely platter and pile on your favorite toppings: a shower of powdered sugar, fresh berries for tang, a swirl of chocolate sauce, or a spoonful of fruit preserves. Let everyone mix and match for a make-your-own-crepe-bar feel!

How to Serve Cheesecake Crepe Roll-Ups

Garnishes

For Instagram-worthy flair and an extra pop of flavor, top your Cheesecake Crepe Roll-Ups with vibrant fresh berries, a caramel drizzle, or a dusting of powdered sugar. Even a mint sprig can turn these into a brunch showpiece. The contrast of juicy berries and creamy filling is especially luscious!

Side Dishes

Pair these roll-ups with a cup of rich coffee, a glass of bubbly mimosa, or even a scoop of lemon sorbet for dessert. They also play well with a simple fruit salad, lightly toasted nuts, or a dollop of Greek yogurt on the side to add texture and freshness to your plate.

Creative Ways to Present

Stack slices in a sparkly glass for a parfait twist, or arrange whole Cheesecake Crepe Roll-Ups on a tiered cake stand for a brunch buffet. For a kid-friendly treat, cut them into bite-sized pinwheels and skewer with toothpicks for handy, dippable snacks. The possibilities are as fun as your imagination!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Cheesecake Crepe Roll-Ups (lucky you!), store them in an airtight container in the refrigerator for up to three days. Separate layers with parchment or wax paper so they don’t stick together.

Freezing

To freeze, assemble the crepe roll-ups but hold off on the toppings. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They’ll keep beautifully for up to two months—just thaw in the fridge before serving.

Reheating

Enjoy these cold from the fridge for a cool, creamy treat, or bring them to room temperature for the softest texture. If you’d like them just a touch warm, microwave on a low setting for a few seconds, but keep a close eye: you want the filling to stay smooth and not overheat!

FAQs

Can I make the crepes ahead of time?

Absolutely! Wrap the cooked crepes tightly in plastic wrap and store them in the fridge for up to three days. When you’re ready, just fill and roll.

Is there a gluten-free option for Cheesecake Crepe Roll-Ups?

Yes! Swap the all-purpose flour for your favorite gluten-free flour blend. Make sure it’s a 1:1 substitute for best results; the rest of the recipe remains unchanged.

What if I don’t have a blender?

No problem! Simply whisk everything together in a large bowl, really working out any lumps. The batter should be silky-smooth before it rests.

Can I use a different filling?

You sure can. Try swapping in mascarpone, ricotta with a bit of honey, or even Greek yogurt for a lighter twist. The Cheesecake Crepe Roll-Ups are just as delightful with these variations!

How do I keep my crepes from tearing?

Make sure the pan is properly nonstick and evenly preheated. Handle gently when flipping, and try to keep the crepes on the thinner side—the batter naturally creates flexible, pliable crepes when mixed and rested properly.

Final Thoughts

If you haven’t tried making Cheesecake Crepe Roll-Ups yet, you’re about to make a lot of friends (or just treat yourself). This recipe is all about joy, creativity, and a little indulgence, so gather your favorite toppings and dive in—you truly can’t go wrong with this one!

Cheesecake Crepe Roll-Ups Recipe

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4.7 from 3 reviews

Author: admin
Total Time: 35 minutes (plus resting time)
Yield: 8 crepes 1x
Diet: Vegetarian

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Description

Indulge in these delightful Cheesecake Crepe Roll-Ups that combine the elegance of French crepes with the creamy richness of cheesecake filling. Perfect for brunch or dessert, these sweet treats are sure to impress your guests!

Ingredients

Scale

For the crepes:

1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tablespoons melted butter
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt

For the cheesecake filling:

8 ounces cream cheese (softened)
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream

Toppings (optional):

Fresh berries
Powdered sugar
Chocolate sauce
Fruit preserves

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Instructions

Prepare the crepes: In a blender or mixing bowl, combine flour, eggs, milk, melted butter, sugar, vanilla, and salt. Blend or whisk until smooth. Let the batter rest for 20–30 minutes. Heat a nonstick skillet over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1–2 minutes until the edges lift, then flip and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter.
Make the cheesecake filling: Beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined. Slowly beat in the heavy cream until light and fluffy.
Assemble the roll-ups: Spread a thin layer of cheesecake filling over each crepe, then roll tightly. Slice into 2–3 pieces or serve whole. Top with berries, powdered sugar, or chocolate sauce if desired.