Toasted Cheesecake Roll-Ups
These French Toast Cheesecake Roll-Ups are basically breakfast pretending to be dessert… and I’m not mad about it. Soft bread rolled around fluffy cheesecake filling and juicy berries, then pan-fried in butter until golden and crisp on the outside.You get creamy, crispy, sweet, and just a little tangy in every bite. Top them with extra berries and a drizzle of syrup and tell me this doesn’t feel like something you’d order at brunch.
Equipment
- Hand mixer or stand mixer
Ingredients
Cheesecake Filling
- 5 oz cream cheese, room temperature
- ⅓ cup heavy cream
- 2½ tbsp confectioners’ sugar
- ¼ tsp vanilla extract
Roll-Ups
- 6 slices sandwich bread
- ⅓ cup raspberries and blackberries mixed
- 2 eggs
- 2 tsp milk
- ¼ tsp cinnamon
- Butter for frying
Instructions
- Using an electric mixer, whip the heavy cream until soft peaks form. Set aside.
- In a separate bowl, beat the cream cheese, confectioners’ sugar, and vanilla until smooth.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy. Refrigerate until ready to use.
- Roll each slice of bread flat with a rolling pin and trim off the crusts.
- Spread a layer of the cheesecake filling on each slice.
- Add a few raspberries and blackberries along one edge and roll up tightly.
- In a bowl, whisk together eggs, milk, and cinnamon.
- Dip each roll-up into the egg mixture, coating all sides.
- In a buttered skillet over medium heat, pan-fry until golden brown on all sides.
- Top with extra berries and optional maple syrup or honey.
- Enjoy
Notes
- Switch it up: Strawberries, blueberries, or even thin banana slices work beautifully.
- For extra sweetness, add a touch more confectioners’ sugar to the filling, or finish with a dusting on top.
- Best served warm for the ultimate creamy + crispy contrast.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife