Strawberry Shortcake Cheesecake Rolls are a no-bake, no-fuss dessert that combines the creamy richness of cheesecake, the fruity brightness of fresh strawberries, and the nostalgic crunch of shortcake crumbs—all wrapped in soft crepes or sponge cake. These rolls are as elegant as they are indulgent, making them perfect for everything from summer picnics to birthday parties and holiday gatherings. With their vibrant colors and layered textures, they’re also a showstopper on any dessert table.
Ingredients:
For the Cheesecake Filling:
- 8 oz (225 g) full-fat cream cheese, softened
- 1/2 cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
For the Strawberry Layer:
- 1 1/2 cups fresh strawberries, finely chopped
- 1 tbsp granulated sugar (optional, for macerating)
For the Shortcake Crumbs:
- 1 cup crushed shortbread cookies or vanilla wafers
- 2 tbsp melted butter
For the Roll Base:
- 6–8 store-bought or homemade crepes
(or substitute with thin sponge cake or tortillas if needed)
Optional Toppings:
- Extra whipped cream
- Fresh strawberry slices
- Mint leaves
- Powdered sugar for dusting
Instructions:
1. Prepare the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, and beat until well combined.
- Gently fold in the whipped cream until the mixture is light and fluffy. Set aside.
2. Macerate the Strawberries
- In a small bowl, combine chopped strawberries with a tablespoon of sugar (optional).
- Let sit for 10–15 minutes to release juices and enhance sweetness.
3. Make the Shortcake Crumbs
- Mix crushed cookies with melted butter until the texture resembles wet sand.
- Spread on a baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes, or until golden and crisp. Let cool.
4. Assemble the Rolls
- Lay out a crepe on a clean surface.
- Spread a generous layer of cheesecake filling evenly across the crepe.
- Sprinkle with shortcake crumbs and a spoonful of macerated strawberries.
- Gently roll the crepe into a tight log. Repeat with remaining crepes and filling.
5. Chill and Slice
- Wrap each roll in plastic wrap and refrigerate for at least 1 hour to firm up.
- Once chilled, slice each roll into 1-inch pieces using a sharp knife.
6. Garnish and Serve
- Arrange the rolls on a serving platter.
- Top with extra whipped cream, fresh strawberries, mint leaves, and a dusting of powdered sugar for a beautiful finish.
Tips for Success:
- Use full-fat cream cheese for the richest flavor and smoothest texture.
- Don’t overfill the crepes—too much filling can make rolling difficult.
- Chill before slicing to ensure clean, neat cuts.
- Get creative: Try adding lemon zest, swapping in raspberries, or using chocolate cookie crumbs for a twist.
Why You’ll Love It:
- No baking required—perfect for hot days or quick prep.
- Make-ahead friendly—ideal for parties or busy schedules.
- Visually stunning—a guaranteed hit on social media or at gatherings.
- Customizable—endless variations with different fruits and fillings.
Would you like a version with a chocolate twist or a dairy-free alternative next?