Description
Delight in these crispy Fried Cheesecake Roll-Ups, featuring a creamy sweetened cream cheese filling wrapped in warm tortillas, fried golden, and finished with a buttery cinnamon sugar coating. Served with a luscious homemade strawberry sauce infused with a hint of vodka and lemon, these roll-ups make an irresistible dessert or snack perfect for gatherings and special occasions.
Ingredients
Scale
Cheesecake Filling
- 24 oz. Cream Cheese
- 2/3 cup Sugar
- 2 tsp. Vanilla Extract
Frying
- 3 1/2 cups Vegetable Oil or Canola Oil (for frying)
- 1 stick Butter, melted (for brushing)
- 15-20 Small Flour Tortillas
Cinnamon Sugar Topping
- 1/2 cup Sugar
- 1 tsp. Cinnamon
Strawberry Sauce
- 1 lb. Strawberries, diced
- 1/4 cup Sugar
- 1/8 cup Vodka (berry flavored if available)
- 1/2 tbsp. Lemon Juice
- 1/8 cup Water
- 1/8 cup Strawberry Preserves
Instructions
- Prepare the Strawberry Sauce: In a medium saucepan, combine diced strawberries, 1/4 cup sugar, vodka, water, and lemon juice over low to medium heat. Allow it to simmer gently for 10 minutes to meld the flavors.
- Thicken the Sauce: Use a potato masher to crush the strawberries directly in the saucepan. Stir in the strawberry preserves and continue simmering for 5 to 7 minutes until the sauce thickens. Remove from heat and set aside.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese with an electric mixer until smooth. Add 2/3 cup sugar and vanilla extract, then continue mixing until fully combined and creamy.
- Assemble the Roll-Ups: On a clean surface, lay out a flour tortilla. Spoon a generous 1.5 heaping spoonfuls of cheesecake mixture in the center. Spread evenly, then roll the tortilla away from you, folding in the sides halfway through to form a secure roll. Repeat with remaining tortillas and filling. Place the assembled roll-ups on a baking sheet and freeze for 1 hour to firm up.
- Fry the Roll-Ups: Heat oil in a large skillet or deep fryer over medium heat—ensure the temperature is moderate to prevent burning. Carefully place a few cheesecake roll-ups seam side up into the hot oil using a slotted spoon. Fry for about 1 minute per side or until golden brown and crispy. Use toothpicks to secure the rolls if needed during frying. Remove and place on a wire rack lined with paper towels to drain excess oil. Repeat for all rolls.
- Finish with Butter and Cinnamon Sugar: Brush the warm fried roll-ups with melted butter using a pastry brush. Immediately sprinkle with a cinnamon-sugar mixture (1/2 cup sugar combined with 1 tsp cinnamon). Allow to cool slightly before serving.
- Serve: Plate the cheesecake roll-ups alongside the strawberry dipping sauce and enjoy warm as a decadent dessert treat.
Notes
- Freezing the roll-ups before frying helps maintain their shape and prevents the filling from leaking out during cooking.
- Use moderate heat when frying to ensure even cooking and to avoid burning the tortillas.
- You can substitute vodka with orange juice or omit it for a non-alcoholic version of the sauce.
- Ensure to drain fried roll-ups well to keep them crisp and not greasy.
- Leftover strawberry sauce can be refrigerated and used within 3 days.
