If you love strawberries, cheesecake, and anything rolled up in a pretty little package, you’re going to fall head over heels for these Sweet Strawberry Shortcake Cheesecake Rolls. They’re creamy, dreamy, fruity, and just the right kind of sweet. Think of them as the delicious lovechild of a strawberry shortcake and a cheesecake—wrapped up in a delicate crepe and chilled to perfection. Perfect for a spring picnic, summer brunch, or just a “treat yourself” kind of day, these rolls are as fun to make as they are to eat.
What makes this recipe so delightful is its balance: rich cream cheese filling meets juicy macerated strawberries and a buttery cookie crumb crunch. And the best part? No baking required! It’s a no-fuss, chill-in-the-fridge kind of dessert that looks fancy but comes together easily. If you’ve got some fresh strawberries and a craving for something sweet, these cheesecake rolls might just become your new favorite.
Why You’ll Love This Recipe
This no-bake dessert strikes the perfect balance between elegance and ease, making it ideal for both special occasions and casual indulgence.
Plus, it’s a make-ahead treat that’s guaranteed to impress at any gathering or simply brighten your afternoon.
Sweet Strawberry Shortcake Cheesecake Rolls Recipe
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Servings: 6
- Equipment Needed: Mixing bowls, hand or stand mixer, rubber spatula, plastic wrap, knife
Ingredients:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 1/2 cups crushed shortbread cookies or graham crackers
- 1/4 cup unsalted butter, melted
- 6 large crepes or thin cake layers
- Powdered sugar, for dusting
Instructions:
- In a large bowl, beat the softened cream cheese with 1/4 cup sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cream cheese mixture using a rubber spatula until fully combined and fluffy.
- In a small bowl, combine diced strawberries with 2 tablespoons of sugar. Let them sit for about 10 minutes until they release their natural juices.
- Mix the crushed cookies or graham crackers with melted butter until the texture resembles damp sand.
- Lay one crepe flat and spread a layer of cheesecake filling over it. Sprinkle with the cookie mixture and spoon over some macerated strawberries.
- Carefully roll up the crepe tightly, sushi-roll style. Repeat with remaining crepes.
- Wrap each roll in plastic wrap and refrigerate for at least 1 hour to set.
- When ready to serve, slice each roll into 1-inch pieces and dust with powdered sugar.
Variations to Try:
- Swap strawberries for raspberries, blueberries, or mango for a tropical twist.
- Use chocolate cookies instead of shortbread for a richer flavor.
- Add lemon zest to the filling for a citrusy zing.
Pro Tips
- For the smoothest filling, make sure your cream cheese is at room temperature before beating.
- Chill your mixing bowl and beaters before whipping the cream—it helps it whip faster and stay fluffy.
- Don’t skip the chilling step! It helps the rolls hold their shape when slicing.
These cheesecake rolls are a guaranteed crowd-pleaser, and once you get the hang of the technique, you’ll find all kinds of ways to customize them year-round!
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Sweet Strawberry Shortcake Cheesecake Rolls
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 1/2 cups crushed shortbread cookies or graham crackers
- 1/4 cup unsalted butter, melted
- 6 large crepes or thin cake layers
- Powdered sugar, for dusting
Instructions
- In a large bowl, beat the softened cream cheese with 1/4 cup sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cream cheese mixture using a rubber spatula until fully combined and fluffy.
- In a small bowl, combine diced strawberries with 2 tablespoons of sugar. Let them sit for about 10 minutes until they release their natural juices.
- Mix the crushed cookies or graham crackers with melted butter until the texture resembles damp sand.
- Lay one crepe flat and spread a layer of cheesecake filling over it. Sprinkle with the cookie mixture and spoon over some macerated strawberries.
- Carefully roll up the crepe tightly, sushi-roll style. Repeat with remaining crepes.
- Wrap each roll in plastic wrap and refrigerate for at least 1 hour to set.
- When ready to serve, slice each roll into 1-inch pieces and dust with powdered sugar.
- Prep Time: 20 minutes
- Chill Time: 1 hour
