These Strawberry Shortcake Cheesecake Rolls are a no-bake dessert dream—creamy cheesecake filling, juicy strawberries, and buttery cookie crumbs, all wrapped in a soft crepe or cookie layer and sliced into beautiful pinwheels. They’re like a sweet sushi roll meets strawberry shortcake meets cheesecake. Perfect for summer parties, brunch spreads, or a late-night indulgence, these rolls deliver a delightful mix of textures and flavors in every bite.
Ingredients
For the Cheesecake Filling:
- 8 oz full-fat cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Strawberry Layer:
- 1 cup fresh strawberries, diced
- 2 tbsp granulated sugar
For the Shortcake Crumbs:
- 1½ cups crushed shortbread cookies or graham crackers
- ¼ cup unsalted butter, melted
For the Roll Base:
- 6 large crepes or thin cake layers (store-bought or homemade)
Optional Garnish:
- Powdered sugar
- Extra strawberries
- Whipped cream
- Mint leaves
👩🍳 Instructions
Step 1: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and airy. Chill while prepping the other components.
Step 2: Macerate the Strawberries
In a small bowl, mix diced strawberries with granulated sugar. Let sit for 10–15 minutes to release juices and intensify flavor. Drain excess liquid before assembling to avoid soggy rolls.
Step 3: Prepare the Shortcake Crumbs
Combine crushed cookies or graham crackers with melted butter until the mixture resembles wet sand. Set aside. These crumbs will add crunch and mimic the shortcake texture.
Step 4: Assemble the Rolls
Lay out a crepe or cake layer on a clean surface. Spread a thin, even layer of cheesecake filling across the entire surface. Sprinkle with shortcake crumbs and scatter macerated strawberries evenly.
Starting from one edge, gently roll the crepe into a tight log, using parchment or plastic wrap to help guide and shape. Repeat with remaining crepes. Wrap each roll tightly and refrigerate for at least 1 hour to firm up.
Step 5: Slice and Garnish
Once chilled, unwrap and slice each roll into 1-inch pieces using a sharp knife. Wipe the blade between cuts for clean edges. Arrange on a serving platter and garnish with powdered sugar, extra strawberries, whipped cream, or mint leaves.
🍽️ Tips & Variations
- Fruit Swap: Try raspberries, blueberries, or peaches for seasonal twists.
- Chocolate Drizzle: Add melted white or dark chocolate over the rolls for extra decadence.
- Citrus Zest: Mix lemon or orange zest into the filling for brightness.
- Mini Rolls: Cut crepes in half and roll smaller portions for bite-sized treats.
- Gluten-Free Option: Use gluten-free cookies and crepes.
- Vegan Version: Use plant-based cream cheese, coconut whipped cream, and dairy-free crepes.
🧊 Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze uncut rolls wrapped tightly for up to 2 weeks. Thaw overnight in the fridge before slicing.
- Serve Cold: These rolls are best served chilled for clean slices and creamy texture.
These Strawberry Shortcake Cheesecake Rolls are a fusion of elegance and nostalgia, wrapped up in a dessert that’s as fun to make as it is to eat. Want to try a tropical mango version or a sugar-free twist next? I’ve got ideas that’ll roll your dessert game into something unforgettable.