Cinnamon Sugar Cheesecake Roll-Ups with Quick Blueberry Jam

Cinnamon Sugar Cheesecake Roll-Ups with Quick Blueberry Jam



  • 4 Blueberry & Maple tortillas
  • 6 ounces fresh blueberries (1 cup)
  • 2 tablespoons sugar
  • Salt
  • 1 cup whipped cream cheese
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup powdered sugar (optional)


In a small saucepan, combine the blueberries, 2 tablespoons sugar, 2 tablespoons water, and a pinch of salt. Bring to a boil over medium heat and cook, stirring occasionally, until the berries break down and the liquid thickens a bit, about 10 minutes. Remove from the heat and let cool slightly (the jam will continue to thicken as it cools).

Meanwhile, make the cheesecake filling: fold the cinnamon and 2 tablespoons of brown sugar into the whipped cream cheese and mix well to combine.

Wrap the tortillas in a clean, damp towel and microwave until warm and pliable, 1 minute. Spread a large dollop of the cheesecake filling down the center of each tortilla. Roll it up and arrange on a plate with the seam side down. Drizzle the rolled tortillas with the blueberry jam and sprinkle with powdered sugar if you want a little more sweetness. Serve warm.

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