Strawberry Shortcake Cheesecake Rolls

Strawberries and cream just feels like pure happiness on a plate. One bite of these Strawberry Shortcake Cheesecake Rolls, and you’ll understand why they’ve become a favorite in my kitchen.

The first time I made these, I was looking for a dessert that combined all my favorite things—light crepes, rich cheesecake filling, and the sweet, fresh taste of strawberries. What I didn’t expect was how quickly they would disappear! These rolls are everything you love about strawberry shortcake but with a creamy cheesecake twist that melts in your mouth.

Perfect for spring and summer gatherings, brunch, or a special treat just because, these rolls are light yet indulgent. They look fancy, but they’re surprisingly easy to make. Best of all, you don’t need an oven—just a few simple steps, and you’ll have a dessert that tastes like it came from a bakery.

Get ready to impress your family and friends with these luscious, creamy, and fruity cheesecake rolls.

Short Description

Strawberry Shortcake Cheesecake Rolls are a dreamy blend of soft crepes, rich cheesecake filling, and sweet strawberries. This no-bake dessert is light, creamy, and bursting with fresh flavor—perfect for any occasion.

Key Ingredients

For the Cheesecake Filling:

• 8 oz (225 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon vanilla extrac
• 1 cup (240 ml) heavy whipping cream

For the Strawberry Mixture:

• 1 cup (150 g) fresh strawberries, diced
• 2 tablespoons granulated sugar

For the Shortcake Crumble:

• 1 1/2 cups (150 g) crushed shortbread cookies or graham crackers
• 1/4 cup (60 g) unsalted butter, melted

For Assembly:

• 6 large crepes or thin cake layers
• Powdered sugar, for dusting

Tools Needed

• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Rolling pin (for crushing cookies)
• Sharp knife
• Parchment paper

Cooking Instructions

Step 1: Prepare the Strawberry Mixture
In a small bowl, toss the diced strawberries with 2 tablespoons of sugar. Let them sit for 10 minutes to release their juices. This enhances the natural sweetness and softens the berries.

Step 2: Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the vanilla extract and continue mixing.

Slowly pour in the heavy whipping cream and beat until the mixture is light and fluffy. It should hold its shape but remain spreadable.

Step 3: Make the Shortcake Crumble
In a separate bowl, mix the crushed shortbread cookies with melted butter until the texture resembles wet sand. Set aside.

Step 4: Assemble the Rolls
Lay a crepe flat on a clean surface. Spread an even layer of cheesecake filling over the crepe, leaving about 1/2 inch of space around the edges.

Sprinkle a spoonful of the strawberry mixture and shortcake crumble over the filling. Gently roll up the crepe, tucking it tightly as you go. Repeat with the remaining crepes.

Step 5: Chill and Serve
Place the rolls in the refrigerator for at least 30 minutes to set. Before serving, dust with powdered sugar and slice into bite-sized pieces.

Why You’ll Love This Recipe

No-Bake & Easy: Perfect for when you want a fancy dessert without turning on the oven.

Light & Creamy: The cheesecake filling is rich but not too heavy, balanced by the freshness of strawberries.

Great for Any Occasion: Whether it’s brunch, a summer picnic, or a special dessert, these rolls fit any event.

Mistakes to Avoid & Solutions

Mistake: Overfilling the Crepes
Solution: Use just enough filling to cover the crepe evenly. Too much will cause it to ooze out when rolling.

Mistake: Not Chilling Before Slicing
Solution: Refrigerate the rolls for at least 30 minutes to help them hold their shape when cut.

Serving and Pairing Suggestions

– Serve with a dollop of whipped cream and a few extra strawberries.
– Pair with a light sparkling wine, iced tea, or a vanilla latte.

Storage and Reheating Tips

Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating: These are best enjoyed cold, but if needed, leave them at room temperature for 10 minutes before serving.

FAQs

1. Can I use frozen strawberries?
Yes, but thaw them first and drain any excess liquid to avoid a watery filling.

2. Can I make these ahead of time?
Yes! Assemble the rolls and store them in the fridge for up to 24 hours before serving.

3. What can I use instead of crepes?
Thin cake layers or tortillas can work, but crepes provide the best texture.

4. Can I use a different cookie for the crumble?
Absolutely! Try vanilla wafers or golden Oreos for a fun twist.

5. How do I prevent the crepes from tearing?
Handle them gently and make sure they’re at room temperature before rolling.

Tips & Tricks

– Let the cheesecake filling sit for 5 minutes after mixing—it thickens slightly, making it easier to spread.
– Use a serrated knife to slice the rolls cleanly without smushing them.
– For an extra fancy touch, drizzle with white chocolate before serving.

Recipe Variations

1. Chocolate Strawberry Rolls

Swap the shortbread cookies for crushed chocolate wafers.

Add 2 tablespoons of cocoa powder to the cheesecake filling for a chocolate twist.

2. Lemon Berry Cheesecake Rolls

Add 1 tablespoon of lemon zest to the cheesecake filling for a bright, citrusy flavor.

Use a mix of raspberries and blueberries instead of strawberries.

3. Almond Crunch Rolls

Mix chopped almonds into the shortcake crumble for added crunch.

Drizzle with almond glaze for extra flavor.

Final Thoughts

Strawberry Shortcake Cheesecake Rolls bring together everything I love in a dessert—creaminess, freshness, and just the right amount of crunch. They’re elegant yet effortless, making them a perfect treat for any time of the year. If you’re looking for a show-stopping dessert that’s as delicious as it is beautiful, these rolls won’t disappoint. I hope you enjoy making and sharing them as much as I do!