This 5-ingredient baked blintz dessert is the kind of easy back-to-school recipe that earns a permanent place in the rotation because it starts with frozen cheese blintzes and turns them into something warm, creamy, and bakery-worthy with very little effort. It borrows inspiration from old-school baked blintz casseroles, where tender filled pancakes are layered with a simple custard and fruit, creating a dish that works beautifully as a dessert, brunch bake, or sweet make-ahead treat.
Serve this dessert warm with a spoonful of sour cream or a dollop of whipped cream, and if you like a little contrast, add fresh berries on the side. It also pairs nicely with coffee, hot tea, or a glass of cold milk, and for a brunch table, I like to set it out alongside scrambled eggs or a savory breakfast casserole so the sweet filling has some balance.
5-Ingredient Baked Cheese Blintz Dessert
Servings: 6
Ingredients
12 solid unthawed frozen cheese blintzes
4 large eggs
1 cup sour cream
1/3 cup granulated sugar
1 cup strawberry preserves
Directions
1. Preheat the oven to 350°F and lightly grease a 9-by-13-inch oven-safe glass casserole dish.
2. Arrange the solid unthawed frozen cheese blintzes in a single layer in the prepared dish.
3. In a medium bowl, whisk together the eggs, sour cream, and sugar until smooth and well combined.
4. Pour the custard mixture evenly over the blintzes, then spoon the strawberry preserves over the top in small dollops and lightly swirl them.
5. Bake for 40 to 45 minutes, until the custard is set and the blintzes are lightly golden around the edges.
6. Let the dessert rest for 10 minutes before serving so it slices more neatly and the filling settles.
Variations & Tips
Berry Swap: Raspberry, cherry, blueberry, or apricot preserves all work well here, so use whatever you have on hand or whatever your family likes best.
Make It Less Sweet: If your preserves are especially sweet, reduce the sugar slightly and let the fruit carry more of the flavor.
Texture Tip: Don’t thaw the blintzes first. Starting with them frozen helps them hold their shape in the custard as the casserole bakes.
Serving Tip: This dessert is excellent warm, but it’s also very good at room temperature, which makes it handy for potlucks, brunch tables, or lunchbox-style after-school treats.
Make-Ahead Tip: You can assemble the dish several hours ahead, cover, and refrigerate it, then bake when needed. You may need to add a few extra minutes to the baking time if the dish is going into the oven cold.