Creamy Raspberry Cheesecake Stuffed French Toast Roll-Ups – Easy Breakfast Recipe for Brunch

Let me paint you a picture: warm, golden French toast, crisped on the outside and oozing with the kind of creamy raspberry cheesecake filling that makes you close your eyes and sigh. The first time I made these Creamy Raspberry Cheesecake Stuffed French Toast Roll-Ups, my kitchen was thick with the sweet scent of cinnamon, butter, and tangy berries. I remember standing there, fork in hand, taking a bite and pausing—just to savor that perfect balance of soft, pillowy bread and rich, fruity cream cheese. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This recipe didn’t come from a fancy cookbook or a viral TikTok video. It was born out of a rainy Saturday, some leftover raspberries, and my stubborn craving for cheesecake (but, you know, before lunch). When I was knee-high to a grasshopper, my grandma used to make French toast for Sunday breakfast—never quite like this, but the smell of sizzling bread and butter always takes me back. I started experimenting with stuffing, rolling, and, eventually, landing on this dangerously easy combo that feels like pure, nostalgic comfort.

My family couldn’t stop sneaking them off the cooling rack (and honestly, who could blame them?). The roll-ups disappeared faster than I could snap a photo for Pinterest, and even my picky eater gave me that “can I have another?” look. They’ve since become a staple for family brunches, holiday mornings, and—let’s be real—those days when you just need a sweet pick-me-up. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and every single time it feels like a warm hug. If you’re hunting for the perfect brunch treat, breakfast-for-dinner idea, or a showstopper for your next Pinterest board, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Let’s face it—there are plenty of French toast recipes out there, but these Creamy Raspberry Cheesecake Stuffed French Toast Roll-Ups truly stand out. I’ve spent hours tweaking, tasting, and perfecting this recipe, so you’re getting all the best bits without the fuss. Here’s why you’ll be hooked:

• Quick & Easy: Ready in under 30 minutes. Perfect for busy mornings, lazy brunches, or when you want a treat but don’t want to wait.
• Simple Ingredients: No fancy grocery trips required. Most of what you need is probably already in your pantry or fridge.
• Brunch Showstopper: These roll-ups look and taste impressive—ideal for holiday breakfasts, special occasions, or just because.
• Crowd-Pleaser: Kids gobble them up, adults ask for the recipe, and picky eaters (like my youngest) go back for seconds.
• Unbelievably Delicious: Creamy filling, tangy raspberries, sweet cinnamon sugar coating—every bite is next-level comfort food.

What makes these roll-ups different? Unlike traditional stuffed French toast, the filling is whipped to cheesecake-level smoothness and piped in for the ultimate creamy bite. I blend the cream cheese with a splash of vanilla and powdered sugar, then fold in fresh raspberries—so every roll is bursting with flavor. No soggy bread here: rolling the slices keeps the outside crisp and the inside perfectly gooey. Trust me, I’ve tried pretty much every variation, and this method is the one that gets rave reviews every single time.

This isn’t just a recipe—it’s an experience. You know, the kind that makes you close your eyes after the first bite and just breathe in the moment. It’s comfort food reimagined: a little healthier, a lot faster, but with all the soul-soothing goodness you crave. Whether you’re impressing guests, feeding a hungry crew, or treating yourself, these roll-ups turn a simple meal into something memorable. And let’s be honest, that’s exactly what we need sometimes.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Chances are, you’ve got most of these on hand already (and if you don’t, substitutions are easy!). Here’s what you’ll need for Creamy Raspberry Cheesecake Stuffed French Toast Roll-Ups:

• For the Roll-Ups:
  • 8 slices soft white sandwich bread (crusts removed; day-old bread works best for rolling)
  • 2 large eggs (room temperature)
  • 1/3 cup (80 ml) milk (whole or 2% preferred for richness; dairy-free works too)
  • 1/2 tsp vanilla extract (for flavor depth)
  • Pinch of salt (balances the sweetness)
• For the Raspberry Cheesecake Filling:
  • 4 oz (115 g) cream cheese, softened (I love Philadelphia for its texture)
  • 2 tbsp powdered sugar (more or less to taste)
  • 1/2 tsp vanilla extract
  • 1/3 cup (50 g) fresh raspberries (you can use frozen; thaw and drain well)
• For the Cinnamon Sugar Coating:
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp ground cinnamon
  • 2 tbsp (28 g) unsalted butter, for frying (plus a little extra for the pan)

Ingredient Tips:

• If you’re out of white bread, try brioche or potato bread—they roll up beautifully and taste indulgent.
• Want to lighten things up? Swap cream cheese for Greek yogurt (thicker is better), or use a dairy-free alternative if needed.
• Raspberries are the star, but strawberries, blueberries, or a mixed berry blend also work great—especially when berries are in season.
• Powdered sugar keeps the filling smooth, but honey or maple syrup can be used for natural sweetness.
• For gluten-free folks, use your favorite gluten-free sandwich bread; just be sure it’s soft enough to roll.

Honestly, this recipe is forgiving—so don’t stress if you need to improvise. The key is a creamy filling, fresh fruit, and bread that rolls without breaking. If you want a richer flavor, add a bit of lemon zest to the filling or swap cinnamon for cardamom in the sugar coating. Make it yours!

Equipment Needed

You don’t need a fancy kitchen setup for these Creamy Raspberry Cheesecake Stuffed French Toast Roll-Ups, but the right tools make things easier. Here’s what helps:

• Rolling Pin: Essential for flattening the bread. If you don’t have one, a sturdy drinking glass does the job.
• Mixing Bowls: One for the filling, one for the egg mixture. I use medium glass bowls so I can see the consistency.
• Whisk or Electric Hand Mixer: For whipping the cream cheese smooth (a fork will work in a pinch, just takes a little more elbow grease).
• Nonstick Skillet or Griddle: Even heat and easy cleaning. Cast iron works, but keep the heat low to avoid scorching.
• Baking Sheet or Plate: For rolling and assembling the roll-ups before frying.
• Spatula: Silicone or wooden for flipping without tearing the bread.
• Small Sifter or Spoon: For sprinkling cinnamon sugar evenly.

If you’re on a budget or in a pinch, the bare minimum is a rolling pin (or glass), mixing bowls, and a sturdy skillet. Maintenance tip: keep your nonstick skillet wiped clean between batches so the butter doesn’t burn. If you use a hand mixer, rinse the beaters after blending the filling—the raspberries can get sticky. I’ve tried these with both fancy and dollar-store tools, and honestly, they turn out great either way!

Preparation Method

1. Prep the Bread:

   Trim the crusts from 8 slices of soft sandwich bread. Lay each slice flat and gently roll with a rolling pin until thin—about 1/8 inch (3 mm) thick. If the bread cracks, switch to a slightly fresher loaf or steam it for 10 seconds in the microwave.

2. Make the Raspberry Cheesecake Filling:

   In a medium bowl, combine 4 oz (115 g) softened cream cheese, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract. Beat until creamy and smooth (about 1 minute with a hand mixer, 2–3 minutes by hand). Fold in 1/3 cup (50 g) raspberries, gently mashing a few to swirl pink color but keeping some whole for texture. Taste and adjust sweetness if needed. If the filling feels too thick, add a teaspoon of milk.

3. Stuff and Roll:

   Spread about 1 tablespoon of filling in a line along one edge of each flattened bread slice. Don’t overfill—just enough for a creamy center. Carefully roll up the bread, starting from the edge with filling. Place seam-side down on a plate or baking sheet.

4. Mix the Egg Wash:

   In a shallow bowl, whisk 2 large eggs, 1/3 cup (80 ml) milk, 1/2 tsp vanilla extract, and a pinch of salt until smooth.

5. Prepare the Cinnamon Sugar:

   In a small bowl, mix 1/4 cup (50 g) granulated sugar and 1 tsp cinnamon. Set aside for coating.

6. Dip and Cook:

   Heat 2 tbsp (28 g) unsalted butter in a nonstick skillet over medium heat. Dip each roll-up into the egg mixture, coating all sides. Place in the skillet seam-side down. Cook 2–3 minutes per side, turning until all sides are golden brown and crisp. Work in batches—don’t overcrowd the pan. If the roll-ups start to unravel, press them gently with a spatula.

7. Coat with Cinnamon Sugar:

   Immediately after frying, roll each hot French toast roll-up in the cinnamon sugar mixture. The heat helps it stick and creates a sweet crust.

8. Serve:

   Arrange roll-ups on a platter. Serve warm, dusted with extra powdered sugar or fresh raspberries if you like. (Optional: drizzle with maple syrup for extra decadence!)

Troubleshooting Tips:

• If your bread tears while rolling, use a softer loaf or microwave for a few seconds to soften.
• Filling leaking out? Chill the stuffed roll-ups for 5 minutes before dipping in egg wash.
• If the coating isn’t sticking, roll them in sugar while still hot.
• Too soggy? Increase the skillet heat slightly, but watch closely so they don’t burn.

I’ve found prepping everything before you start frying makes the process much smoother. Once you get the hang of rolling and dipping, you’ll be whipping these up like a pro!

Cooking Tips & Techniques

I’ve learned a few tricks (sometimes the hard way) to make these Creamy Raspberry Cheesecake Stuffed French Toast Roll-Ups foolproof. Here’s how to get them perfect every time:

• Don’t Rush the Filling: Whip the cream cheese until it’s silky-smooth. If you skip this step, the filling can be lumpy and hard to spread. The smoother, the better!
• Use Day-Old Bread: Slightly stale bread rolls up without cracking and absorbs the egg mixture without getting mushy. Fresh bread can tear or turn gummy—trust me, I’ve tried both.
• Keep the Pan Medium-Low: Too hot, and the sugar burns before the inside is cooked; too cold, and you’ll get soggy roll-ups. Medium-low lets the bread crisp while the filling warms up inside.
• Don’t Overfill: It’s tempting, but too much filling will ooze out and make a mess. About 1 tablespoon is perfect for a creamy center.
• Multitasking Tip: Have your cinnamon sugar ready and roll the stuffed French toast as soon as it comes out of the pan. If you wait, the sugar won’t stick as well.
• Batch Cooking: Fry in batches and wipe the pan between rounds—burnt butter will spoil the flavor. You can keep finished roll-ups warm in a low oven (200°F/93°C) while you finish the rest.

Honestly, my first few attempts were a little messy—filling squished out, bread tore, cinnamon sugar went everywhere. But I learned that prepping everything ahead and working quickly makes all the difference. Now, these roll-ups come out golden and crisp every single time. If you want a thicker filling, chill it first. If you want more crunch, double up on the cinnamon sugar. It’s all about finding your groove!

Variations & Adaptations

These roll-ups are endlessly customizable. Here are a few ways I’ve switched things up (and you can, too!):

• Low-Carb Variation: Use low-carb bread and swap cream cheese for ricotta or Greek yogurt. Sweeten with stevia or a touch of honey.
• Seasonal Twist: In summer, use fresh strawberries, blueberries, or peaches instead of raspberries. In fall, add a pinch of pumpkin spice to the filling.
• Chocolate Lovers’ Option: Stir a tablespoon of mini chocolate chips into the cheesecake filling, or drizzle melted chocolate over the finished roll-ups.
• Vegan Adaptation: Use dairy-free cream cheese and plant-based milk. Swap eggs for a flaxseed mixture (1 tbsp flaxseed + 3 tbsp water per egg).
• Nut-Free Option: No nuts needed here, but you can add a sprinkle of toasted coconut or seeds for crunch if you like.
• Cooking Method: Instead of frying, bake roll-ups on a parchment-lined tray at 375°F (190°C) for 15 minutes, turning once. They’re a bit lighter but still delicious!

Personally, my favorite twist is adding a handful of fresh blueberries to the filling when I have them. It’s like a mini berry cheesecake in every bite. If you want to experiment, try different flavored cream cheeses (lemon or honey work well) or a spoonful of jam for an extra fruity punch. Make these Creamy Raspberry Cheesecake Stuffed French Toast Roll-Ups your own—there’s no wrong way!

Serving & Storage Suggestions

Serve these roll-ups warm, straight from the skillet—honestly, that’s when they’re at their absolute best. Stack them on a pretty platter, dust with powdered sugar, and scatter a few fresh raspberries for a Pinterest-worthy brunch display. They pair beautifully with a hot cup of coffee, vanilla latte, or a glass of fresh orange juice. For a full brunch spread, add scrambled eggs, crispy bacon, or fresh fruit salad on the side.

Storing Leftovers:

• Store cooled roll-ups in an airtight container in the refrigerator for up to 2 days.
• To freeze, place on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat straight from frozen in a 350°F (175°C) oven for 10–12 minutes.
• Reheat refrigerated roll-ups in the microwave for 20–30 seconds, or crisp up in a skillet over low heat for a minute or two.

The flavors actually get a little more intense after a day in the fridge—if you can resist eating them all! Just note, the cinnamon sugar coating softens with storage, so for that fresh crunch, roll in sugar again after reheating. They’re pretty great for breakfast, dessert, or even a midnight snack (been there, done that!).

Nutritional Information & Benefits

Each Creamy Raspberry Cheesecake Stuffed French Toast Roll-Up is roughly:

• Calories: 150
• Protein: 4g
• Carbs: 20g
• Fat: 6g
• Sugar: 8g

Raspberries pack in vitamin C and fiber, while cream cheese adds protein and calcium. If you use whole grain or gluten-free bread, you boost the fiber even more. This recipe can be adapted for low-carb or gluten-free diets—just swap the bread and use alternative sweeteners if needed. Allergens: contains dairy, eggs, and wheat (unless adapted).

From a wellness perspective, these roll-ups are a sweet treat but not overly heavy. You get a good mix of protein, fruit, and carbs, so they won’t leave you feeling sluggish. I love that you can tweak the recipe to fit your needs—whether you’re cutting sugar, avoiding gluten, or just looking for something wholesome and fun.

Conclusion

If you’re craving a brunch recipe that’s easy, impressive, and downright delicious, these Creamy Raspberry Cheesecake Stuffed French Toast Roll-Ups are absolutely worth a try. They combine the best parts of French toast and cheesecake—plus that pop of fresh raspberry flavor, all wrapped up in a golden, cinnamon-sugared roll. It’s the kind of breakfast that brings people together and makes ordinary mornings feel a little more special.

Don’t be afraid to put your own spin on this recipe—swap berries, change the bread, or adjust the sweetness to suit your taste. Honestly, I make these whenever I want to treat myself or brighten up a family meal, and they never disappoint. I’d love to know how yours turn out! Leave a comment below, share your photos, or tell me about your favorite variation. Happy cooking—and may your breakfasts always be this sweet!

FAQs

Can I use frozen raspberries for the filling?

Absolutely! Just thaw and drain them well before mixing into the cream cheese so the filling doesn’t get watery.

What kind of bread works best for French toast roll-ups?

Soft white sandwich bread is ideal, but brioche or potato bread work beautifully too. Avoid dense or crusty bread—it won’t roll easily.

How do I keep the roll-ups from falling apart while cooking?

Roll tightly and place seam-side down in the skillet. If you’re worried, chill the stuffed roll-ups for 5 minutes before dipping in the egg wash.

Can I make these ahead of time?

Yes! Assemble and refrigerate the roll-ups overnight, then dip and fry in the morning. You can also freeze them for up to 2 months.

Are these French toast roll-ups gluten-free?

Not as written, but you can easily swap in your favorite gluten-free sandwich bread for a safe and tasty alternative.

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