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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake or Skillet Toasted
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll (approx. 1/4 of recipe)
- Calories: 320
- Sugar: 14g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
