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Fruit Roll-Ups Cheesecake Bites – No-Bake Fun with a Crunchy Surprise Center
I still remember the first time I spotted a box of Fruit Roll-Ups in a New York City grocery store—my youngest was mesmerized by the bright strawberry roll, and I saw an opportunity. Growing up in Morocco, my mother made chewy fruit leather from apricots and figs every summer, laying the sheets flat under the hot sun. Here I was, decades later, holding a neon-bright version in a Manhattan bodega, and I thought: what if we gave that nostalgic childhood snack a grown-up makeover? These Fruit Roll-Ups Cheesecake Bites are exactly that—a no-bake dessert that wraps a creamy, tangy cheesecake filling inside a chewy fruit shell, with a hidden buttery graham cracker crunch right in the middle. It is the kind of playful, colorful treat that makes everyone at the table smile.
The first bite reveals layers of texture that keep you coming back: the slightly sticky, fruity exterior gives way to a cloudlike, velvety cheesecake center, and then your teeth hit that surprise crunch of toasted graham and white chocolate. The tang from lemon juice in the filling cuts through the sweetness of the Fruit Roll-Up, creating a balanced bite that feels both decadent and light. I love how the colors pop on a platter—mix strawberry, apple, and berry flavors for a rainbow effect that feels like a party. It reminds me of the colorful souk stalls in Marrakech, where sweets and spices create a feast for the eyes before you even taste a thing.
What sets this cheesecake bites recipe apart from other no-bake versions is that hidden crunch center—a trick I picked up during my pastry training in Paris, where texture contrast is everything. Most no bake cheesecake bites are one-note soft, but here you get a pop of texture in every mouthful. I’ll show you exactly how to keep the Fruit Roll-Ups pliable without turning sticky, how to seal the bites so they hold their shape, and the one common mistake that can make them fall apart. Whether you are making these for a birthday party, a lunchbox surprise, or just because it’s Tuesday, this fruit roll up dessert is going to become your new favorite easy cheesecake snack.
Why This Fruit Roll-Ups Cheesecake Bites Recipe Is the Best
The Flavor Secret
The real magic here is the pairing of the tart, fruity Fruit Roll-Up shell with a silky, slightly tangy cheesecake filling. In Morocco, we often balance sweet preserves with fresh goat cheese—that same sweet-tart principle is at work in these bites. The lemon juice in the filling brightens everything and keeps the cream cheese from feeling heavy. Plus, the white chocolate in the crunch center adds a subtle, buttery sweetness that ties it all together. This is not just a kids’ dessert—it has enough sophistication to impress adults at a brunch or dinner party.
Perfected Texture
Texture is where trained chefs obsess—and I am no exception. The filling must be light enough to pipe but firm enough to hold its shape when wrapped. The graham cracker center needs to stay crunchy even after refrigeration. I tested this recipe seven times in my NYC kitchen to get that perfect contrast: chewy outside, creamy middle, crunchy core. The key is chilling the crunch balls before assembly so they do not soften into the filling. Every bite has a distinct texture journey that makes these no bake cheesecake bites feel like a composed dessert, not a shortcut treat.
Foolproof & Fast
This fruit roll up dessert requires zero oven time and only about 20 minutes of hands-on work—the rest is just chilling. I designed it for busy New Yorkers (and busy parents everywhere) who want something impressive without the stress. The ingredient list is short, and everything is available at a standard US grocery store. Even if you have never made cheesecake before, the step-by-step instructions with visual cues will guide you to perfect results. No water baths, no crust pressing, no cracking—just fun, fast, and foolproof.
Fruit Roll-Ups Cheesecake Bites Ingredients
I source my cream cheese from the farmers market at Union Square when I can—it is richer and has a lovely cultured tang—but a standard block from the supermarket works beautifully. The Fruit Roll-Ups I pick up at any corner bodega in the city; I always grab a mix of strawberry, berry punch, and apple to make the platter visually stunning. This ingredient list is short, intentional, and every component pulls its weight.
Ingredients List
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup whipped topping (such as Cool Whip)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- For the Fruit Roll-Up Shell:
- 6 Fruit Roll-Ups (assorted fruit flavors), each cut in half to make 12 squares
- For the Crunch Center:
- 1/2 cup crushed graham crackers
- 2 tbsp melted butter
- 1 tbsp white chocolate, melted
- For Garnish (optional):
- Rainbow sprinkles
- Crushed freeze-dried strawberries
- White chocolate drizzle
- Mini candy pearls
Ingredient Spotlight
Cream Cheese is the foundation of the filling. Use a full-fat block—not the spreadable tub version, which has added water and stabilizers that make the filling too loose. Let it sit at room temperature for about 30 minutes before beating. If you are in a hurry, cut it into small cubes and microwave at 50% power for 8-second bursts until just softened. Philadelphia brand is my go-to for consistent results every time.
Fruit Roll-Ups are the star wrapper. Look for boxes with individually wrapped rolls—they stay fresher and are easier to handle. The strawberry and berry punch flavors give the most vibrant color. Avoid the “fruit twists” or “fruit strings” varieties, as they are shaped differently and will not wrap neatly. If the rolls feel too stiff, microwave them for 3 seconds on a plate to soften slightly—this makes them more pliable.
Graham Crackers provide that crucial crunch. I like to crush them in a zip-top bag with a rolling pin—it gives you control over the texture. You want a mix of fine crumbs and tiny pebbles for the best crunch. Honey grahams add a touch of sweetness, while cinnamon grahams bring warmth. Store-brand graham crackers work just as well as name brand, so do not stress over which box you grab.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Cream cheese (full-fat block) | Neufchâtel cheese (⅓ less fat) | Slightly less tangy; filling will be a touch softer. Do not use fat-free. |
| Whipped topping (Cool Whip) | Homemade whipped cream (1/2 cup heavy cream + 1 tbsp sugar, whipped to stiff peaks) | Lighter, less sweet filling. Must use immediately; does not hold up as long in fridge. |
| Graham crackers | Shortbread cookies or vanilla wafer crumbs | Richer, butterier crunch center. Slightly less crumbly texture. |
| Fruit Roll-Ups | Fruit leather sheets (store-brand or organic) | Often less sticky and more natural tasting. May be slightly thicker — warm 5 seconds to soften. |
How to Make Fruit Roll-Ups Cheesecake Bites — Step-by-Step
I have tested every step of this process at least a dozen times—trust me, these simple moves will give you perfect, picture-worthy cheesecake bites every single time. Let us get rolling.
Step 1: Make the Crunch Center
In a small bowl, combine 1/2 cup crushed graham crackers, 2 tablespoons melted butter, and 1 tablespoon melted white chocolate. Stir with a fork until the mixture looks like damp sand and holds together when you press it between your fingers. Roll into 12 small balls—about the size of a marble—and place them on a plate lined with wax paper. Refrigerate for 15 minutes until firm to the touch. This chill time is essential: it keeps the crunch centers from dissolving into the cheesecake filling later.
💡 Sara’s Pro Tip: Use a small cookie scoop or a melon baller to portion the crunch mixture evenly—each ball should be about 1 teaspoon. Uniform size means every bite has the same perfect ratio of filling to crunch.
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened 8 oz cream cheese with an electric hand mixer on medium speed until completely smooth—about 60 seconds, scraping down the sides halfway through. Add 1/4 cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice, and beat until combined. Switch to a rubber spatula and gently fold in 1/2 cup whipped topping until the mixture is light, airy, and uniform. Do not overmix at this stage or the filling will lose its cloudlike texture.
⚠️ Common Mistake to Avoid: Using cold cream cheese straight from the fridge. It will not beat smoothly and will leave lumps in your filling. Let it sit on the counter for 20–30 minutes before starting.
Step 3: Assemble the Bites
Unroll the Fruit Roll-Ups one at a time and cut each in half to create 12 square-ish pieces—do not worry if they are not perfect rectangles. Lay one piece, shiny side down, on a clean cutting board. Place about 2 teaspoons of cheesecake filling in the center. Press one chilled crunch ball gently into the center of the filling. Top with another 1/2 teaspoon of filling to completely cover the crunch ball.
⚠️ Common Mistake to Avoid: Overfilling! If you put too much cheesecake filling, the Fruit Roll-Up will not seal properly and the bite will leak. Less is more—you can always add a tiny bit more, but you cannot take it out once it is wrapped.
Step 4: Wrap and Seal
Carefully bring the edges of the Fruit Roll-Up up and over the filling, gathering and pinching the corners together at the top. Gently roll the wrapped bite between your palms to form a smooth ball or a neat cube shape—whatever you prefer. The warmth of your hands will help the Fruit Roll-Up edges stick together. If any seams remain open, press them firmly with your fingers to seal. Place each finished bite on a parchment-lined baking sheet with the seam side down.
💡 Sara’s Pro Tip: If the Fruit Roll-Up feels too dry or cracks at the edges, warm it between your palms for 5 seconds or microwave it on a plate for 3 seconds. The slight heat makes the fruit sheet pliable and easy to shape without tearing.
Step 5: Chill to Set
Place the tray of assembled bites in the refrigerator for at least 1 hour, or up to 4 hours if you are planning ahead. This chilling time is non-negotiable—it allows the cheesecake filling to firm up so the bites hold their shape when you bite into them. If you skip this step, the filling will be too soft and the Fruit Roll-Up shell will slide off. For the cleanest slicing, chill the full 4 hours.
💡 Sara’s Pro Tip: Arrange the bites on the tray so they are not touching each other—they can stick together as they chill. Leave about 1 inch of space between each bite for best results.
Step 6: Decorate and Serve
Once the bites are fully chilled and firm, transfer them to a serving platter. Drizzle with melted white chocolate using a fork or a small piping bag. While the chocolate is still wet, sprinkle with rainbow sprinkles, crushed freeze-dried strawberries, and mini candy pearls. Let the chocolate set for 5 minutes at room temperature, then serve cold. These colorful, no-bake Fruit Roll-Ups Cheesecake Bites are at their absolute best straight from the fridge—cold, creamy, and bursting with fruity flavor.
⚠️ Common Mistake to Avoid: Drizzling white chocolate over warm bites. Make sure the bites are fully chilled so the chocolate sets quickly and does not slide off. If your kitchen is warm, pop the decorated bites back in the fridge for 10 minutes to set the drizzle.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Make crunch center balls | 5 min prep + 15 min chill | Mixture holds together when pressed; balls are firm to touch after chilling |
| 2 | Prepare cheesecake filling | 5 min | Smooth, lump-free, light and airy texture |
| 3 | Assemble filling and crunch center on Fruit Roll-Up | 5 min | Crunch ball fully surrounded by filling, not poking through |
| 4 | Wrap and seal bites | 5 min | Seam is closed; no filling visible; shape holds when rolled gently |
| 5 | Chill assembled bites | At least 1 hour | Bites are firm to the touch; Fruit Roll-Up feels set and not loose |
| 6 | Decorate and serve | 5 min | Drizzle sets in 5 min; toppings stick to chocolate |
Serving & Presentation
I love serving these Fruit Roll-Ups Cheesecake Bites on a simple white platter to let the rainbow colors take center stage—the bright reds, pinks, and yellows from the fruit wrappers look like a box of jewels. Arrange them in concentric circles or in neat rows for a clean, modern look. A dusting of crushed freeze-dried strawberries on the plate adds a pop of deeper red and a whisper of tartness that complements the sweet bites beautifully.
For a NYC-inspired brunch spread, pair these bites with a side of fresh berries and a dollop of extra whipped cream. In the summer, I serve them alongside a bowl of chilled mango slices—a nod to the fruit-forward desserts of my childhood in Morocco. They also make the perfect after-school snack for kids: one bite is just the right size, the Fruit Roll-Up shell feels like a treat, and the hidden crunch center surprises them every time.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Fresh berries, mango slices, citrus salad | Bright, tart fruits balance the creamy sweetness of the cheesecake bites. |
| Sauce / Dip | Raspberry coulis, passion fruit sauce, salted caramel | Adds an extra layer of flavor — tart or salty contrasting the sweet fruit shell. |
| Beverage | Iced chai latte, cold brew, sparkling water with lime | The spice in chai or the bitterness of coffee offsets the sugar — perfect contrast. |
| Garnish | Mint leaves, edible flowers, citrus zest | Adds freshness and visual lift — makes the plate look professionally plated. |
Make-Ahead, Storage & Reheating
My NYC schedule is a constant juggling act between recipe testing, school runs, and farmers market trips—so I am a firm believer in make-ahead desserts. These cheesecake bites recipe elements can be prepped in stages, making them perfect for busy hosts or for planning a weekend treat without last-minute chaos.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container with layers separated by wax paper | Up to 4 days | Serve straight from fridge — no reheating needed. Let sit 5 min at room temp. |
| Freezer | Single layer in a freezer-safe container, parchment between layers | Up to 2 months | Thaw in the fridge overnight. Do not microwave — the Fruit Roll-Up shell will become tough. |
| Make-Ahead | Crunch balls in a zip-top bag; filling in a bowl with plastic wrap on surface | Crunch balls: 5 days in fridge. Filling: 2 days in fridge. | Assemble on day of serving for freshest texture. Filling may need a quick re-whip. |
I do not recommend reheating these no bake cheesecake bites — they are designed to be enjoyed cold. The Fruit Roll-Up shell softens at room temperature after about 30 minutes, so if you are serving them at a party, keep the platter on ice or pop it back in the fridge between servings. For frozen bites, a slow thaw in the refrigerator overnight gives the best texture — the cheesecake filling stays creamy and the crunch center remains pleasantly crisp.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Tropical Paradise | Add 2 tbsp crushed pineapple (drained) to filling; use mango Fruit Roll-Ups | Summer parties, luau themes | Still Easy |
| Gluten-Free | Use gluten-free graham crackers or crushed gluten-free vanilla wafers | Guests with gluten sensitivities | Easy |
| Chocolate Lovers’ Twist | Add 2 tbsp cocoa powder to filling; drizzle with dark chocolate instead of white | Chocolate fans, holiday treats | Easy |
Tropical Paradise Variation
Fold 2 tablespoons of well-drained crushed pineapple into the cheesecake filling and swap the Fruit Roll-Ups for the mango or tropical fruit flavor. The pineapple adds a bright, tangy sweetness that transports me straight back to the spice markets of Marrakech, where dried mango and pineapple are sold in pyramids alongside cinnamon and saffron. If you want an extra crunch, swap the graham crackers for crushed macadamia nuts mixed with a little shredded coconut.
Gluten-Free Variation
This fruit roll up dessert is naturally gluten-free except for the graham crackers in the crunch center. Simply swap in gluten-free graham crackers (several brands are now available at most US grocery stores) or use crushed gluten-free vanilla wafer cookies. The texture will be slightly more tender but still delightfully crunchy. Double-check that your white chocolate is labeled gluten-free—some brands add wheat starch as a thickener. The rest of the ingredients are naturally gluten-free, so this variation is incredibly easy and yields almost identical results.
Chocolate Lovers’ Twist
For a richer, more decadent version, sift 2 tablespoons of unsweetened cocoa powder into the cream cheese mixture before folding in the whipped topping. Use chocolate graham crackers for the crunch center and drizzle with dark chocolate (70% cacao) instead of white chocolate. This variation is especially popular during the holiday season—I often bring a batch to my daughter’s school winter party, and they disappear within minutes. The slight bitterness of the dark chocolate balances the sweetness of the Fruit Roll-Up shell beautifully.
FAQ
How do you keep Fruit Roll-Ups from getting sticky when making cheesecake bites?
The key to preventing stickiness is to handle the Fruit Roll-Ups quickly and keep your hands lightly dusted with powdered sugar. Unroll each Fruit Roll-Up just before you are ready to use it—do not leave them sitting out, as exposure to air makes them tacky. If the roll does become too sticky to work with, place it on a sheet of wax paper and refrigerate it for 5 minutes to firm up the sugars. Another trick I use in my NYC kitchen: lightly dust the cutting board with a tiny pinch of cornstarch before unrolling the Fruit Roll-Up. This adds a barely-there barrier that prevents sticking without altering the flavor or texture of the final bite.
Can you use any flavor of Fruit Roll-Ups for this cheesecake bites recipe?
Absolutely—this cheesecake bites recipe works beautifully with any flavor of Fruit Roll-Ups you can find at your local grocery store. I have tested it with strawberry, berry punch, apple, grape, and tropical fruit flavors, and each one brings its own personality to the dessert. Strawberry gives a classic pink hue that is universally loved, while berry punch creates a deeper magenta color. Grape is a fun, unexpected twist that kids especially enjoy. The only flavor I recommend avoiding is sour apple or any variety with a sour coating—the tart crystals can overwhelm the delicate cheesecake filling and create an unbalanced bite. Mix and match flavors on the same platter for a colorful, crowd-pleasing presentation.
How long do Fruit Roll-Ups Cheesecake Bites need to chill before serving?
These no bake cheesecake bites need a minimum of 1 hour in the refrigerator to set properly, but I always recommend 2 to 4 hours for the best texture. During chilling, the cheesecake filling firms up from a soft, spreadable consistency to a sliceable, creamy texture that holds its shape when you bite into it. If you are in a hurry, you can place them in the freezer for 20 minutes, but check them frequently—you want them firm, not frozen solid. For make-ahead convenience, you can chill them overnight (up to 12 hours) and they will be even more stable and easier to handle for decorating.
What type of cheesecake filling works best inside Fruit Roll-Ups for no-bake bites?
The best cheesecake filling for these bites is a stabilized no-bake mixture that is creamy but firm enough to hold its shape when wrapped. My tested formula uses a 2:1 ratio of cream cheese to whipped topping, with powdered sugar instead of granulated (which can remain grainy) and a splash of lemon juice for tang. The whipped topping provides stability and lightness—it prevents the filling from becoming too dense or heavy. Avoid using a traditional baked cheesecake filling here, as it is too dense and crumbly for wrapping. Also, skip fillings that contain eggs or require cooking—this is a true no-bake recipe that comes together in minutes and chills to perfection.
Can I make Fruit Roll-Ups Cheesecake Bites ahead of time for a party?
Yes, these are an excellent make-ahead dessert for parties and gatherings. You can fully assemble and chill the bites up to 2 days in advance—store them in an airtight container with layers separated by wax paper in the refrigerator. If you want to prep even further ahead, the crunch center balls can be made up to 5 days ahead and stored in a zip-top bag in the fridge, and the cheesecake filling can be made 2 days ahead (just give it a quick stir before using to re-fluff it). I recommend adding the white chocolate drizzle and sprinkles no more than a few hours before serving for the freshest, most vibrant look.
How should I store leftover Fruit Roll-Ups Cheesecake Bites?
Store leftover Fruit Roll-Ups Cheesecake Bites in an airtight container in the refrigerator for up to 4 days. Place them in a single layer or stack them with wax paper or parchment between layers to prevent the Fruit Roll-Up shells from sticking together. Do not leave them at room temperature for more than 30 minutes, as the fruit wrapper will soften and the cheesecake filling will become too loose. If you have decorated them with white chocolate drizzle, the chocolate may sweat slightly in the fridge—this is harmless and normal; just pat the bites gently with a paper towel before serving if needed.
Can I use homemade fruit roll-ups instead of store-bought for this recipe?
You can absolutely use homemade fruit leather in place of store-bought Fruit Roll-Ups, and it is a wonderful way to control the sweetness and ingredients. The key difference is that homemade fruit leather is often thicker and less sticky than commercial versions, so you will need to warm it slightly (10 seconds in the microwave) to make it pliable enough to wrap around the filling. Homemade fruit leather also tends to be less stretchy, so you may need to cut slightly larger squares and press the seams more firmly to seal. I love using homemade apricot or strawberry leather—it reminds me of the fruit sheets my mother made in Morocco—and the more natural fruit flavor pairs beautifully with the tangy cheesecake filling.
What can I use instead of graham crackers for the crunch center?
There are several excellent substitutes for graham crackers in the crunch center, each bringing a slightly different flavor and texture. Crushed shortbread cookies (like Walkers or Keebler Sandies) create a buttery, tender crunch. Vanilla wafer cookies (like Nilla Wafers) add a light, crisp texture with a subtle vanilla note. For a nutty twist, use crushed toasted almonds or pecans mixed with a bit of brown sugar—this is a nod to the nut fillings I grew up eating in Moroccan pastries. If you are avoiding gluten, any gluten-free vanilla or ginger cookie crumb works perfectly. The ratio stays the same: 1/2 cup crumbs to 2 tablespoons melted butter and 1 tablespoon melted white chocolate.
Are Fruit Roll-Ups Cheesecake Bites kid-friendly to make together?
Yes, this is one of the most kid-friendly easy cheesecake snacks I have ever created—my own daughter has been helping me make them since she was five years old. There is no oven, no sharp knives needed (the Fruit Roll-Ups tear easily by hand), and no hot ingredients. Children can help crush the graham crackers in a zip-top bag, mix the cream cheese filling with a spatula, and roll the finished bites into balls. The most delicate step—wrapping the Fruit Roll-Up around the filling—is a great fine-motor-skill activity for kids ages 7 and up. I recommend setting up an assembly line: one person places the filling, another adds the crunch ball, and another does the wrapping. It becomes a fun, interactive kitchen activity that ends with a beautiful plate of colorful treats.
Can I freeze Fruit Roll-Ups Cheesecake Bites for longer storage?
Yes, these no bake cheesecake bites freeze exceptionally well for up to 2 months. To freeze, arrange the fully assembled and chilled bites in a single layer on a parchment-lined baking sheet and freeze for 1 hour until solid. Then transfer them to a freezer-safe container or zip-top bag with layers separated by wax paper. The key is to freeze them without the white chocolate drizzle—add that after thawing for the best appearance. To thaw, move the desired number of bites to the refrigerator overnight (about 8 to 12 hours). Do not thaw at room temperature, as condensation can make the Fruit Roll-Up sticky. Once thawed, add the drizzle and toppings and serve cold.
Share Your Version!
I absolutely love seeing how you make these Fruit Roll-Ups Cheesecake Bites your own—whether you go with the Tropical Paradise twist, a fun flavor combo, or the classic version straight from this page. Drop a star rating and a comment below to let me know how they turned out for you! Did the kids help you roll them? Did you try a flavor combination I haven’t thought of? I read every single comment and I answer as many as I can.
Snap a photo of your cheesecake bites and share it on Instagram or Pinterest—tag @cheerychop so I can see your beautiful creations and feature my favorites. I am especially curious: which Fruit Roll-Up flavor did you choose, and did the hidden crunch center surprise anyone at your table? That moment of discovery is my favorite part of this recipe, and I would love to hear about yours.
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡
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I want to hear from you!
Which Fruit Roll-Up flavor did you use for your cheesecake bites, and did your family find the hidden crunch center surprising? Drop a comment below, rate the recipe, and tag me in your photos @cheerychop. Your kitchen stories make my day!
Fruit Roll-Ups Cheesecake Bites
A fun, colorful dessert featuring a chewy fruity shell, creamy cheesecake filling, and crunchy surprise center.
- Yield: 12 bites 1x
Ingredients
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup whipped topping
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- For the Fruit Roll-Up Shell:
- 6 Fruit Roll-Ups (assorted fruit flavors)
- For the Crunch Center:
- 1/2 cup crushed graham crackers
- 2 tbsp melted butter
- 1 tbsp white chocolate, melted
- For Garnish (optional):
- Rainbow sprinkles
- Crushed freeze-dried strawberries
- White chocolate drizzle
- Mini candy pearls
Instructions
- In a small bowl, combine crushed graham crackers, melted butter, and melted white chocolate. Mix until crumbly and lightly clumped. Form into small balls and refrigerate for 15 minutes until firm.
- In a separate bowl, beat cream cheese until smooth. Fold in whipped topping, powdered sugar, vanilla extract, and lemon juice until light and creamy.
- Place a spoonful of cheesecake filling in the center of each Fruit Roll-Up. Add a chilled graham cracker crunch ball to the middle.
- Cover with a little more cheesecake filling and carefully wrap the Fruit Roll-Up around the filling, sealing it into a bite-sized ball or cube shape.
- Place the cheesecake bites on a parchment-lined tray and refrigerate for at least 1 hour to firm up.
- Drizzle with white chocolate if desired and decorate with sprinkles, crushed freeze-dried strawberries, and candy pearls.
- Serve chilled for a fun, colorful dessert featuring a chewy fruity shell, creamy cheesecake filling, and crunchy surprise center.
Nutrition
- Calories: 145
- Sugar: 13g
- Fat: 7g
- Carbohydrates: 18g
- Protein: 2g
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