Cheese Blintzes Recipe -
Cheese Blintzes Recipe
  • READY IN 30 mins

Cheese Blintzes

Recipe by  

"Mom's Cheese Blintzes...a party favorite! These blintzes can be made ahead and frozen in an airtight container. Do not thaw them before baking!"

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet generously with non-stick cooking spray.
  2. Trim crusts from bread and roll the slices flat.
  3. In a small bowl combine sugar and cinnamon to make a mixture.
  4. In a large mixing bowl, mix softened cream cheese, milk and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. Dip bread/cream cheese rolls in melted butter, roll the blintzes immediately in the sugar-cinnamon mixture. Cut rolls into 1 inch pieces. Arrange the blintzes on the prepared cookie sheet.
  5. Bake for 10 minutes. Serve with sour cream.
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Reviews More Reviews

Most Helpful Positive Review
Oct 16, 2005

YUM! Just a few things though... 1.) If you are going to cut them up, do it BEFORE you dip them into the melted butter. It makes for a LOT less mess. Personally, I think they are prettier left whole (especially if you are planning on serving them to guests) 2.) I had extras of almost every ingredient except the cinnamon/sugar. My suggestion would be: double the cinnamon, TRIPLE the sugar, and cut all of the rest of the ingredients in half (unless you want to make a TON!). 3.) When you roll the bread slices flat, make sure it is very smashed. Otherwise the butter soaks into the bread too much and makes it really soggy. And last... 4.) Bake them longer than it calls for (about 15 minutes). I had never had these before, but this recipe is a keeper. I think it would be great to serve at a brunch.

Most Helpful Critical Review
Aug 21, 2011

I was extremely excited about this after reading all the glowing reviews but I was ultimately disappointed. I followed some tips and added egg and sugar to the cream cheese mix and it was ok, kind of a simple cheesecake mixture. I also didn't find it too messy or difficult. The thing that for me let it down the most was the white bread...I was skeptical but based on comments I was hopeful that the bread would undergo some kind of transformation which it did tasted like cheesecake mix wrapped in white bread sprinkled with cinnamon sugar. And whether you like them or hate them I think to call them blintzes is extremely misleading as they are not even close to the real thing.

Apr 06, 2005

I was tickled to see this recipe - my great-Aunt Erma (who always called them "blini") taught me to make these years ago. We don't serve them with the sour cream, but they are always a hit. A quick tip - the cinnamon-sugar can get a bit lumpy and tacky from the melted butter after a while. so start out with only half the butter and cinnamon-sugar in small bowls. When you are halfway done dipping the blini, toss the old tacky stuff and start dipping the other half with fresh melted butter and cinnamon-sugar.

Jan 25, 2004

These were a real hit with the all the moms and kids at my sons Valentines Day party. Easy to make and great tasting. One suggestion, these should be served the same day. I made these a day ahead and they became slightly soggy. These taste great hot out of the oven. Great Recipe.

Jan 25, 2004

Delicious!!! I served these as dessert for my husband's Super Bowl party. After eating so many spicy and salty things, the men loved these, and several asked for the recipe. They're easy and fun to make, and they're just yummy! Thanks for sharing!

Jan 25, 2004

I loved this recipe!!! So easy, and delicious!! Tastes great if you add comstock fruit to it!!

Jul 29, 2006

These are so pretty! I only used half of the cream cheese mixture for 20 ounces of bread (yep, less mixture for more bread than called for). I rolled them tight and cut them in half diagonally before dipping them in butter. If you want to avoid having a plate with cinnamon sugar paste on it, sprinkle the cinnamon sugar on them instead of rolling. I had McCormick pre-mixed cinn-sugar and using that was great. I baked them for 15 minutes on parchment paper lined cookie sheets. (Parchment paper is my best friend in the kitchen). I didn't use the sour cream , just served them as is and got great compliments.

May 06, 2006

I have always been a bit skeptical of dessert recipes that call for white bread, but this recipe changed that! These were so cheap and easy to make. So delicious and sweet. I ended up using three times the sugar and cinnamon just as another reviewer did. I baked them a little longer too, the ends get a little crispy that way, mmmm. Perfect recipe, thanks!


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  • Calories
  • 534 kcal
  • 27%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 40 g
  • 62%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 592 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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