These Strawberry Shortcake Cheesecake Rolls are a delightful twist on the classic strawberry shortcake. Combining the rich, creamy texture of cheesecake with the sweet, fresh flavors of strawberries and the crunch of shortbread cookies, they make for the perfect dessert. Light, refreshing, and incredibly easy to make, they’re sure to become a favorite in your dessert repertoire.

Strawberry Shortcake Cheesecake Rolls

Why You’ll Love This Recipe

This recipe takes the best parts of a strawberry shortcake—fluffy cream cheese filling, fresh strawberries, and cookie crumbs—and transforms them into an easy-to-assemble, bite-sized treat. The contrast of the creamy cheesecake filling with the crunch of the shortbread cookie crumble and the softness of the crepe or sponge cake makes each bite an irresistible experience. Plus, they’re fun to prepare and perfect for entertaining, whether for a special occasion or a casual get-together.

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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.

Servings and Timing

Servings: 6 rolls (approx. 6-12 pieces, depending on how thick you slice them)
Prep time: 20 minutes
Chill time: 1 hour
Total time: 1 hour 20 minutes

Variations

Gluten-Free Option: Use gluten-free shortbread cookies or graham crackers to make these rolls gluten-free.
Dairy-Free: Use dairy-free cream cheese and a non-dairy whipped topping for a dairy-free version.
Fruit Variations: Try using other fresh berries like raspberries or blueberries for a different twist.
Additional Flavor: Add a little lemon zest to the cream cheese filling for a citrusy kick that pairs well with the strawberries.

Storage/Reheating

Storage: These cheesecake rolls can be stored in an airtight container in the refrigerator for up to 3 days. They should be kept chilled until serving to maintain their texture.
Reheating: These rolls are best served chilled, and reheating is not necessary. However, you can let them sit at room temperature for about 10 minutes before serving if you prefer them slightly softened.

FAQs

1. Can I use something other than crepes?

Yes, you can substitute with thin sponge cake layers or even soft tortillas if you’re in a pinch. Just make sure the base is thin and flexible for easy rolling.

2. How do I make the cream cheese filling smooth?

Ensure your cream cheese is softened to room temperature before beating it. This will help achieve a smooth, lump-free filling.

3. Can I make these in advance?

Yes, you can prepare the rolls a day ahead and store them in the refrigerator. Just slice and dust with powdered sugar before serving.

4. Can I freeze these rolls?

While these rolls are best enjoyed fresh, they can be frozen. Wrap each roll tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before slicing and serving.

5. How do I prevent the rolls from unrolling?

Make sure the crepes or cake layers are thin and pliable. Once you roll them tightly, wrap them in plastic wrap to hold their shape while chilling.

6. Can I use frozen strawberries?

Fresh strawberries are best for this recipe, but if using frozen strawberries, make sure to thaw and drain them thoroughly to avoid excess liquid in the filling.

7. How do I prevent the cheesecake filling from being too runny?

Chill the whipped cream and cream cheese mixture before assembling. The whipped cream should be at stiff peaks to maintain a fluffy consistency when folded into the filling.

8. What’s the best way to serve these rolls?

Slice them into 1-inch pieces for easy serving. Dust with powdered sugar just before serving to add an extra touch of sweetness and visual appeal.

9. Can I add more toppings?

Absolutely! You can add extra toppings like a drizzle of chocolate, more crushed cookies, or even a dollop of whipped cream for extra indulgence.

10. Are these rolls good for parties?

Yes! These rolls are perfect for gatherings, as they are easy to make ahead and serve in bite-sized portions. They’re always a hit at parties and potlucks.

Conclusion

Strawberry Shortcake Cheesecake Rolls are a delicious, fun, and easy-to-make dessert that combines the best of cheesecake and strawberry shortcake in one. With a creamy filling, fresh strawberries, and a crunchy cookie crumble, these rolls are sure to impress. Whether you’re making them for a special occasion or just a sweet treat, they’re guaranteed to be a crowd-pleaser.