Cottage Cheese Protein Cheesecake French Toast Roll Ups

If you love sweet breakfasts but want something more filling, you will love these cottage cheese protein cheesecake french toast roll ups.

They taste just like warm strawberry cheesecake wrapped in crisp cinnamon toast.

This is a great high protein breakfast that gives you plenty of energy to start your day.

The secret here is blending the cottage cheese into the filling, which creates a velvety smooth texture and a rich flavor without feeling heavy.

They cook in just a few minutes on the stove, making them perfect for a relaxing morning.

Why I Love This Recipe

High Protein Breakfast – The cottage cheese and eggs deliver a serious protein punch that keeps you full all morning long.

Churros Meet Cheesecake – The warm cinnamon sugar crust tastes just like a fresh bakery churro wrapped around rich cream.

Velvety Smooth Filling – Blending the cottage cheese creates a decadent, silky texture with zero graininess in every bite.

Fresh Berry Brightness – Sweet juicy strawberries cut through the richness with the perfect pop of fresh summer fruit flavor.

The Ingredients

For the Filling

• 1 cup Full-Fat Cottage Cheese
• 2 oz Cream Cheese, Softened
• 2 tbsp Powdered Sugar
• 1/2 tsp Vanilla Extract
• 1/2 tsp Lemon Zest
• 1/2 cup Strawberries, Finely Diced

For the Roll Ups

• 8 slices Soft Sandwich Bread
• 2 Large Eggs
• 1/4 cup Milk
• 1/2 tsp Ground Cinnamon
• 2 tbsp Butter

For the Coating

• 1/4 cup Sugar
• 1 tsp Ground Cinnamon

How to Make This Recipe

Step 1

Drain the cottage cheese in a fine-mesh strainer for 10 minutes. Blend it with the cream cheese, powdered sugar, vanilla extract and lemon zest until thick and smooth, then refrigerate for 10 minutes to firm up.

Step 2

Remove the crusts from the bread and flatten each slice with a rolling pin until thin.

Step 3

Spread about 2 tablespoons of the cheesecake filling over each slice, leaving a 1/2-inch border on the far edge. Sprinkle with diced strawberries and roll up tightly, placing each roll seam side down.

Step 4

Whisk the eggs, milk and cinnamon in a shallow dish. In a separate dish, mix the sugar and cinnamon for the coating.

Step 5

Melt the butter in a large skillet over medium heat. Quickly dip each roll in the egg mixture and place it seam side down in the pan.

Cook for 5 to 6 minutes, turning often, until golden on all sides.

Step 6

Roll the warm French toast roll ups in the cinnamon sugar right away. Serve with extra strawberries and a drizzle of maple syrup.

Quick Tips

Drain the Cottage Cheese Well

Make sure you give the cottage cheese plenty of time to drain in the strainer before blending.

If there is too much liquid left, the filling will turn watery and soak right through the bread.

Pressing it gently with the back of a spoon helps remove the extra moisture so your filling stays thick.

Roll the Bread Extremely Flat

You want to roll each slice of bread until it is as thin as a pancake.

If the bread stays too thick, it will crack and spring open while cooking.

From my experience, fresh and soft white bread works best because dry bread easily rips.

Leave Space Along the Edge

When you spread the cheesecake mixture, always leave that clean border on the far edge.

As you roll the bread up tightly, the filling naturally pushes forward toward the end.

That clean strip of bread will stick to itself and keep the roll completely closed.

More Favorites

• Cottage Cheese French Toast Snack Bites
• Cottage Cheese Protein Berry Stuffed Crepes
• Cottage Cheese Protein Cinnamon Roll Cheesecake Bars
• Cottage Cheese Protein Crispy Vanilla Waffles
• Cottage Cheese Protein Strawberry Cheesecake Cups

Quick Answers

How do I keep the cheesecake filling from leaking out during cooking?

Make sure to leave that half-inch border at the far edge of each flattened bread slice so the filling does not squish out when rolled.

Placing each roll seam side down in the hot skillet right away will also quickly seal the bread and keep the filling neatly inside.