When the afternoon sun streams through my kitchen window and I’m searching for a treat that’s both comforting and a little indulgent, fried cheesecake roll-ups always come to mind. These golden pockets of creamy, sweet delight have a special way of transporting me back to family gatherings where laughter filled the room and stories were shared over food that felt like a warm hug.
My grandchildren adore them, especially when dipped in the vibrant strawberry sauce that accompanies the rolls — a perfect balance of sweet and tangy.
The process of rolling each tortilla filled with luscious cheesecake, freezing them just long enough to hold their shape, then frying them until crisp and bubbling with buttery cinnamon sugar is as satisfying as the taste itself.
It’s a recipe that brings generations together, blending simple ingredients with a touch of magic. I cherish this tradition because it reminds me that sometimes, the simplest ingredients create the richest memories.
Short Description
Fried cheesecake roll-ups are creamy, crispy treats made by filling flour tortillas with a sweet cream cheese mixture, frying until golden, then brushing with butter and cinnamon sugar. Served with a homemade strawberry sauce, they offer a delightful balance of textures and flavors.
Key Ingredients
For the Filling:
- 24 oz. cream cheese (softened)
- 2/3 cup sugar
- 2 tsp vanilla extract
For Frying:
- 3 1/2 cups vegetable or canola oil
- 1 stick butter (melted)
- 15–20 small flour tortillas
For Coating:
- 1/2 cup sugar
- 1 tsp cinnamon
For the Strawberry Sauce:
- 1 lb strawberries (diced)
- 1/4 cup sugar
- 1/8 cup berry-flavored vodka (optional)
- 1/2 tbsp lemon juice
- 1/8 cup water
- 1/8 cup strawberry preserves
Tools Needed
- Electric mixer
- Medium saucepan
- Potato masher
- Slotted spoon
- Large skillet or deep fryer
- Baking sheet
- Pastry brush
- Wire rack lined with paper towels
Cooking Instructions
Step 1: Prepare the Strawberry Sauce
In a medium saucepan, combine diced strawberries, sugar, vodka, water, and lemon juice. Place over low to medium heat and let simmer gently for 10 minutes.
Use a potato masher to crush the strawberries as they soften. Add strawberry preserves and continue simmering for 5–7 minutes until thickened. Remove from heat and set aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add sugar and vanilla extract, mixing thoroughly to combine into a creamy, spreadable filling.
Step 3: Assemble the Roll-Ups
On a clean surface, lay out a flour tortilla. Spoon about 1.5 heaping tablespoons of the cheesecake filling into the center. Spread it evenly.
Begin rolling the tortilla away from you. Halfway through, fold the sides inward, then continue rolling tightly to seal. Repeat with all tortillas and filling.
Step 4: Freeze the Roll-Ups
Place the rolled tortillas on a baking sheet and freeze for 1 hour. This step firms them up, making frying easier and preventing the filling from leaking.
Step 5: Heat the Oil
Pour vegetable oil into a large skillet or deep fryer to about 1 inch deep. Heat to medium (around 350°F). Test by dropping a small piece of tortilla in— it should sizzle gently.
Step 6: Fry the Roll-Ups
Carefully place 2–3 roll-ups seam side up into the hot oil using a slotted spoon. Fry for about 1 minute per side until golden brown and crisp.
If desired, use toothpicks to secure the rolls before frying. Remove with slotted spoon and drain on a wire rack lined with paper towels.
Step 7: Coat and Serve
Brush each warm roll-up with melted butter, then sprinkle generously with cinnamon sugar. Allow them to cool slightly before serving. Pair with the strawberry sauce for dipping.
Why You’ll Love This Recipe
– Perfect balance of sweet and tangy with the strawberry sauce
– Simple ingredients, impressive results
– Easy to customize with different fillings or dipping sauces
– Quick to prepare once filling is ready
Mistakes to Avoid & Solutions
Overfilling tortillas: Too much filling can cause leaks during frying. Use about 1.5 tablespoons per tortilla.
Skipping the freeze: Frying unfrozen roll-ups leads to filling oozing out. Freeze for at least one hour.
Oil too hot: High heat burns the outside before inside cooks. Keep oil around 350°F and adjust heat as needed.
Not sealing edges properly: Fold sides in before rolling and roll tightly to avoid openings. Use toothpicks if necessary.
Skipping the butter brush: The butter adds flavor and helps cinnamon sugar stick; don’t skip this step.
Serving and Pairing Suggestions
Serve fried cheesecake roll-ups warm with strawberry sauce on the side. They work beautifully as a dessert at family dinners or a fun snack at gatherings. Pair with:
– Vanilla ice cream for extra indulgence
– Fresh berries or fruit salad for freshness
– A cup of coffee or hot tea for cozy moments
– Light sparkling wine or berry-flavored cocktails for celebrations
Storage and Reheating Tips
Store leftover roll-ups in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a 350°F oven for 8–10 minutes to restore crispiness.
Avoid microwaving as it softens the coating.
Freeze uncooked roll-ups for up to 1 month; fry directly from frozen when ready.
Keep strawberry sauce refrigerated separately for up to 1 week.
FAQs
1. Can I use store-bought pie crust instead of tortillas?
While tortillas work best for the crisp roll-up texture, pie crust can be used but will yield a different, flakier result.
2. Is there a non-alcoholic option for the sauce?
Yes, simply omit vodka and add an extra tablespoon of water or lemon juice to balance the flavor.
3. Can I bake these instead of frying?
Baking is possible but the rolls won’t be as crispy. Bake at 375°F for about 15 minutes, flipping halfway.
4. How do I prevent the roll-ups from falling apart during frying?
Freeze them fully before frying and ensure the sides are folded tightly when rolling.
5. Can I substitute cream cheese with a lighter option?
Light cream cheese can be used but the filling may be less rich and creamy.
Tips & Tricks
Use a pastry brush to spread filling evenly, preventing clumps.
Keep oil temperature consistent with a thermometer for perfect frying.
Use fresh tortillas for pliability and easier rolling.
Add a pinch of salt to the cinnamon sugar for a subtle flavor boost.
Make extra sauce and refrigerate for up to a week—it’s great on pancakes too!
Recipe Variations
Chocolate Chip Roll-Ups: Add mini chocolate chips to the cream cheese mixture before rolling. Fry and coat as usual for a melty, chocolatey surprise.
Lemon Zest Twist: Add 1 tbsp lemon zest to the filling and swap strawberry sauce for a blueberry compote for a refreshing citrus flair.
Nutty Delight: Mix finely chopped toasted pecans or walnuts into the cream cheese for added crunch and flavor.
Berry Medley Sauce: Substitute strawberries with a mix of raspberries and blackberries for a deeper berry flavor. Simmer as directed.
Savory Version: Omit sugar in filling; add herbs and minced garlic for a savory cream cheese roll-up, paired with marinara sauce for dipping.
Final Thoughts
These fried cheesecake roll-ups are a treasure to make and share. They blend creamy sweetness with a satisfying crunch, offering a bite that feels both indulgent and comforting. Every step, from the delicate folding to the sizzle of frying, reminds me why cooking is a form of love and tradition. The strawberry sauce adds a fresh brightness that lifts the whole dish, making it perfect for any occasion that calls for a little sweetness.
I hope this recipe inspires you to create your own cherished moments around food. Cooking isn’t just about ingredients; it’s about the stories we build and the joy we share. Give this one a try — it’s a classic worth passing on.
Fried Cheesecake Roll-Ups
Print ThisIngredients
- For the Filling:
- 24 oz. cream cheese (softened)
- 2/3 cup sugar
- 2 tsp vanilla extract
- For Frying:
- 3 1/2 cups vegetable or canola oil
- 1 stick butter (melted)
- 15–20 small flour tortillas
- For Coating:
- 1/2 cup sugar
- 1 tsp cinnamon
- For the Strawberry Sauce:
- 1 lb strawberries (diced)
- 1/4 cup sugar
- 1/8 cup berry-flavored vodka (optional)
- 1/2 tbsp lemon juice
- 1/8 cup water
- 1/8 cup strawberry preserves
Instructions
Step 1: Prepare the Strawberry Sauce
Simmer strawberries, sugar, vodka, water, and lemon juice over medium-low heat for 10 minutes.
Mash with a potato masher, add strawberry preserves, and cook for 5–7 more minutes until thick. Set aside to cool.
Step 2: Make the Cheesecake Filling
Beat cream cheese until smooth. Add sugar and vanilla extract; mix until creamy and well blended.
Step 3: Assemble the Roll-Ups
Spread 1.5 heaping tablespoons of filling in the center of each tortilla. Roll tightly—folding in the sides midway—and seal. Repeat with remaining tortillas.
Step 4: Freeze the Roll-Ups
Place roll-ups on a baking sheet and freeze for 1 hour to firm them up and prevent leaks during frying.
Step 5: Heat the Oil
Fill a skillet or fryer with 1 inch of oil and heat to 350°F. Test with a tortilla scrap—it should sizzle gently.
Step 6: Fry the Roll-Ups
Fry 2–3 at a time, seam side up, for 1 minute per side until golden and crisp. Remove with a slotted spoon and drain on a paper towel–lined rack.
Step 7: Coat and Serve
Brush warm roll-ups with melted butter and coat with cinnamon sugar. Let cool slightly and serve with strawberry sauce for dipping.
