I recently tried making these roll-ups and I was delighted by how playful and satisfying they turned out. The creamy cheesecake-style filling paired with classic peanut butter and jelly flavors wrapped into a roll is such a fun treat.
Why You’ll Love This Recipe
I love how this recipe takes the familiar comfort of a peanut butter & jelly sandwich and elevates it with a cheesecake twist and a roll-up format. The creamy filling, sweet jam, and nutty peanut butter all combine to create a dessert or snack that’s both indulgent and whimsical. It’s easy to make, fun to serve, and perfect when I want something a little extra special.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
225 g (8 oz) cream cheese, softened
60 g (¼ cup) smooth peanut butter
½ tsp vanilla extract
1 tbsp lemon juice (optional)
A pinch of salt
4 large tortillas or thin flatbreads
120 g (½ cup) fruit jam or jelly (such as strawberry or grape)
2 tbsp powdered sugar (for dusting)
1 tbsp melted butter (optional, for brushing before toasting)
Directions
I softened the cream cheese until smooth, then blended in the peanut butter, vanilla extract, lemon juice (if using), and a pinch of salt until fully combined.
On each tortilla or flatbread, I spread about 30 g (approximately two tablespoons) of jam or jelly evenly.
Then I spooned an equal portion of the cheesecake-peanut butter mixture over the jam layer and spread it gently to the edges.
I rolled each tortilla tightly, starting from one end and tucking in the filling as I went, sealing the edge by pressing lightly.
If I wanted a slightly crispy finish, I brushed each roll with the melted butter, then placed it seam-side down in a pre-heated skillet over medium heat and toasted for about 1–2 minutes on each side until golden brown.
After cooking (or immediately if not toasting), I let the rolls cool for a minute, then dusted them lightly with powdered sugar.
I sliced each roll into bite-sized pieces (or left whole) and served while still slightly warm or chilled.
Servings and Timing
This makes approximately 4 rolls, which can be sliced into about 8-10 bite-size pieces.
Total time: about 20 minutes (10-15 minutes prep, plus optional 5 minutes cooking).
Variations
I swapped out the jam for different flavors: raspberry, blueberry, or grape for varied taste.
I used crunchy peanut butter instead of smooth to add texture.
I tried whole wheat or flavored tortillas (spinach, sun-dried tomato) for a twist.
I skipped the skillet to serve them chilled for a cooler, no-cook version.
I sprinkled in chopped toasted peanuts or coconut flakes right before rolling for extra crunch and flavor.
Storage/Reheating
I store the rolls in an airtight container in the refrigerator for up to 2 days. If I toasted them, they’re best eaten the same day for best texture. To reheat, I lightly warm each roll in a skillet for about 30–60 seconds per side or pop them in the oven at 175 °C (~350 °F) for 5 minutes until crisp and warm.
FAQs
What type of tortilla or flatbread works best?
I found that a large (around 8 inch / 20 cm) soft tortilla works well because it’s easy to roll and holds the filling without splitting. Thin flatbread works too.
Can I make these ahead of time?
Yes — I’ve prepared them a few hours ahead and kept them chilled. If you’ll be toasting them, it’s better to wait until just before serving for optimum taste and texture.
Can I use a different nut butter?
Absolutely. I’ve substituted almond butter or cashew butter instead of peanut butter, and it still works beautifully.
How do I prevent the roll-ups from falling apart?
I make sure to spread a thin layer of jam and an even layer of filling, roll tightly, and press the seam lightly to seal. Toasting the seam side down briefly helps keep them closed.
Is there a dairy-free or vegan version?
Yes — I’ve used a plant-based cream cheese alternative and a vegan peanut butter, plus a jam without animal-derived ingredients. The results were still delicious.
Conclusion
Making these roll-ups was a lot of fun and I was impressed by how satisfying they turned out. They bring together familiar flavors in a playful new format, are adaptable in many ways, and are great for snacks, desserts, or sharing. If you’re in the mood to treat yourself (or your guests) to something a little different, this recipe definitely delivers.
A playful dessert or snack that combines the nostalgic flavors of peanut butter and jelly with a creamy cheesecake filling, all wrapped up in a soft tortilla roll-up. Easy, fun, and delicious!
Total Time:20 minutes
Yield:4 rolls (8–10 bite-size pieces each)
Ingredients
225 g (8 oz) cream cheese, softened
60 g (¼ cup) smooth peanut butter
½ tsp vanilla extract
1 tbsp lemon juice (optional)
A pinch of salt
4 large tortillas or thin flatbreads
120 g (½ cup) fruit jam or jelly (such as strawberry or grape)
2 tbsp powdered sugar (for dusting)
1 tbsp melted butter (optional, for brushing before toasting)
Instructions
In a bowl, blend the softened cream cheese with peanut butter, vanilla extract, lemon juice (if using), and salt until smooth and fully combined.
Spread about 30 g of jam evenly over each tortilla.
Spoon and spread an equal amount of the cheesecake mixture over the jam layer.
Roll each tortilla tightly and press the edge gently to seal.
(Optional) Brush the outside with melted butter and toast seam-side down in a skillet over medium heat for 1–2 minutes per side until golden.
Let cool slightly, then dust with powdered sugar.
Slice into bite-sized pieces or serve whole, warm or chilled.
Notes
Swap jams to vary flavors—try raspberry, blueberry, or grape.
Use crunchy peanut butter for added texture.
Try flavored or whole wheat tortillas for a twist.
Skip the skillet step to serve as a no-cook, chilled treat.
Add chopped nuts or coconut flakes inside before rolling for extra crunch.
