Sweet Strawberry Shortcake Cheesecake Rolls
Sweet, elegant, and delightfully refreshing, these Strawberry Shortcake Cheesecake Rolls bring together everything you love about strawberry shortcake—tender cake, juicy berries, and creamy filling—in a beautifully rolled, no-bake dessert.
The velvety cheesecake layer adds indulgence, while the buttery cookie crumble gives each bite a nostalgic crunch. Wrapped in soft crepes or sponge layers and chilled to perfection, this dish is as much a visual showstopper as it is a flavor bomb.
Whether you’re hosting a summer brunch or craving a delicate treat, this dessert rolls together tradition, comfort, and modern elegance.
Why People Will Love This Strawberry Shortcake Cheesecake Rolls:
Beautifully Balanced Textures: The contrast between creamy cheesecake filling, juicy macerated strawberries, buttery cookie crumble, and soft crepes offers a luxurious mouthfeel in every bite.
Visually Stunning Presentation: Rolled like sushi and dusted with powdered sugar, this dessert is elegant, modern, and Instagram-worthy—ideal for special occasions or gifting.
No-Bake Convenience: Perfect for warm-weather days, this dessert requires no oven time, making it approachable, efficient, and great for novice bakers.
Nostalgic Flavors with a Twist: It captures the familiar flavors of classic strawberry shortcake but elevates them with rich cream cheese and the charm of a rolled format.
Customizable and Crowd-Pleasing: Easily adapted to use graham crackers, flavored extracts, or seasonal berries, it can suit a range of preferences and dietary needs while still impressing a crowd.
Key Ingredients:
Cream Cheese: This is the soul of the filling, providing a smooth, tangy richness that balances the sweetness of the dessert and adds a decadent cheesecake element to each bite.
Heavy Whipping Cream: When whipped to stiff peaks and folded into the cream cheese, it creates a light, airy texture—turning the filling into something closer to mousse than frosting.
Fresh Strawberries: Juicy and naturally sweet, the strawberries are macerated to release their syrupy juices, intensifying their flavor and lending a luscious, almost jam-like layer.
Shortbread or Graham Cracker Crumbs: These add a buttery crunch and nostalgic shortcake essence, anchoring the rolls with structure and a tender bite.
Crepes or Thin Cake Layers: Acting as a soft shell, they gently wrap the rich layers inside without overpowering them—allowing the flavors of the filling and fruit to shine through.
Expert Tips:
Chill Your Mixing Bowls and Cream: For the fluffiest whipped cream, use chilled heavy cream and beat it in a cold bowl. This ensures better volume and stability, making your cheesecake filling light yet structured.
Don’t Overmix the Cream Cheese and Whipped Cream: Gently fold them together to maintain the airy texture. Overmixing can deflate the cream or make the filling too dense.
Use Macerated Strawberries with Care: Drain off excess juice before layering to avoid sogginess in your rolls. You can drizzle the juice later as a finishing touch if desired.
Tightly Roll for Clean Slices: When assembling, roll the crepe tightly like a sushi roll to avoid gaps in the center. This helps hold the layers together and gives you cleaner, more uniform slices.
Chill Overnight for Best Flavor: While 1 hour is enough to firm the rolls, refrigerating them overnight deepens the flavor, enhances the texture, and makes slicing easier without squishing the layers.
Strawberry Shortcake Cheesecake Rolls
Ingredients
8 oz (225 g) cream cheese, softened to room temperature
¼ cup (50 g) granulated sugar
1 teaspoon pure vanilla extract
1 cup (240 ml) heavy whipping cream, chilled
1 cup fresh strawberries, finely diced
2 tablespoons granulated sugar
1½ cups crushed shortbread cookies or graham cracker crumbs
¼ cup (60 g) unsalted butter, melted, to bind the crumb mixture
6 large crepes or thin sponge cake layers
Powdered sugar, for dusting before serving (optional but recommended)
Instructions
Make the Cheesecake Filling
In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Whip the Cream
In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Prepare the Strawberries
Toss the diced strawberries with 2 tablespoons of sugar and let them sit for about 10 minutes. This helps draw out the juices and intensifies the flavor.
Create the Cookie Crumble
In a small bowl, combine the crushed shortbread cookies (or graham crackers) with the melted butter. Stir until the mixture resembles moist sand.
Assemble the Rolls
Lay a crepe (or thin cake layer) flat. Spread a generous layer of the cheesecake filling over the surface. Sprinkle with cookie crumbs, then spoon on a layer of the macerated strawberries. Carefully roll the crepe up tightly, sushi-style.
Chill for Best Results
Wrap each roll in plastic wrap and refrigerate for at least 1 hour, or until firm and sliceable.
Slice and Serve
Unwrap and slice into 1-inch pieces. Dust with powdered sugar just before serving for a beautiful finishing touch.
Important Notes When Making Strawberry Shortcake Cheesecake Rolls:
Crepes or Cake Layers Must Be Thin and Flexible
Whether using crepes or sponge cake, the base must be thin, pliable, and soft to allow tight rolling without cracking. Dry or thick layers will tear and ruin the structure of the roll.
Room Temperature Cream Cheese is Essential
Cold cream cheese won’t blend smoothly and may create lumps. Always allow it to soften completely before mixing to ensure a silky, homogeneous cheesecake filling.
Maceration Enhances the Strawberry Flavor
Letting the diced strawberries sit with sugar for 10+ minutes draws out juices and intensifies natural flavor. Skipping this step can lead to bland, dry fruit in the filling.
Proper Chilling Time Matters
The minimum chill time is 1 hour, but the longer the rolls rest in the fridge, the better the texture. Chilling allows the butter in the crumb and the cream filling to firm up, making it easier to slice cleanly.
Assembly Order is Key
Spreading the cream first, then the crumb layer, and finally the strawberries ensures stability. If strawberries are layered first, their moisture can make the base soggy and prevent a tight roll.
How To Enjoy Strawberry Shortcake Cheesecake Rolls After Cooking:
Chill Thoroughly Before Serving
Let the rolls rest in the refrigerator for at least 1 hour, preferably 2–4 hours. This allows the cheesecake filling to firm up and makes slicing clean, even rounds easier.
If preparing ahead for a party, chilling overnight will give the best texture and flavor fusion.
Slice with Precision
Use a sharp, non-serrated knife wiped clean between each cut.
Aim for 1-inch slices for elegant presentation and easy serving.
Serve Cold or Slightly Cool
These rolls are best served cold to preserve the cheesecake texture.
Let sit at room temperature for 5–10 minutes if you prefer a softer mouthfeel.
Plate Beautifully
Arrange the rolls on a chilled dessert plate or cake stand.
Dust with powdered sugar right before serving for a soft, snowy finish.
Garnish with extra diced strawberries, mint leaves, or a small dollop of whipped cream for a bakery-style touch.
Pair Thoughtfully
Enjoy with hot tea (like Earl Grey or chamomile), espresso, or a glass of sparkling water with lemon.
For dessert platters, these rolls pair well with lemon bars, mini eclairs, or chocolate-dipped strawberries.
Nutrition Information
Per serving (1 roll, assuming the recipe yields about 12 pieces):
Calories: 185 kcal | Total Fat: 13.6 g | Saturated Fat: 8.2 g | Monounsaturated Fat: 3.4 g | Polyunsaturated Fat: 0.6 g | Cholesterol: 42 mg | Sodium: 95–130 mg (depending on crepe and added butter) | Total Carbohydrates: 13.2 g | Dietary Fiber: 0.6 g | Sugars: 7.4 g | Protein: 2.8 g
Note: Nutritional values can vary based on the specific crepes or cake used and the brand of ingredients (especially cookies and cream cheese).
Frequently Asked Questions:
Can I make these rolls ahead of time for a party or event?
Yes! These rolls are perfect for make-ahead preparation. Assemble, wrap tightly in plastic, and refrigerate for up to 24 hours before slicing and serving. This actually enhances the flavor as everything sets and melds together.
What can I use instead of crepes or cake layers?
If crepes aren’t available, you can substitute with thin sponge cake, store-bought cake sheets, or even soft flour tortillas in a pinch. Just make sure the layer is flexible enough to roll without cracking.
Can I freeze the cheesecake rolls?
While it’s best enjoyed fresh or chilled, you can freeze the assembled, unsliced rolls wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge before slicing. However, note that the texture of strawberries may become softer after freezing.
Is it possible to make this recipe dairy-free?
Yes. Substitute the cream cheese with a dairy-free cream cheese alternative, use coconut cream in place of heavy cream, and ensure your crepes or cake layers are dairy-free. The flavor will change slightly but still be delicious.
How can I prevent the filling from oozing out when slicing?
To ensure clean slices:
- Chill the rolls for at least 1 hour before slicing.
- Use a sharp serrated knife.
- Wipe the knife between cuts to keep edges neat.
How do I keep the crepes or cake layers from tearing when rolling?
Ensure the crepes are not too thin or brittle. Let them come to room temperature if chilled, and handle gently. If using cake layers, trim off any crusty or dry edges and lightly brush with syrup for flexibility.
Can I use frozen strawberries instead of fresh?
Yes, but thaw them completely and drain excess liquid before dicing. Frozen berries release more moisture, so pat them dry to avoid a soggy filling.
What’s the best way to fold whipped cream into the cheesecake filling?
Use a large spatula and a gentle folding motion. Cut down the center, sweep the spatula around the edge, and fold over. Repeat until the mixture is smooth and airy. Avoid overmixing, which deflates the cream.
How do I prevent the cookie crumble from becoming too soggy?
Assemble just before chilling. Make sure the strawberries are well-drained after macerating, and use just enough butter in the cookie crumbs to bind—don’t oversaturate. A slightly coarse, drier crumb mix holds up better.
Can I flavor the cheesecake filling with other extracts or add-ins?
Absolutely. Try adding a few drops of lemon, almond, or strawberry extract, or fold in zest, chopped nuts, or mini chocolate chips. Just keep the base ratio the same so it stays stable and spreadable.