There’s something magical about the combination of creamy cheesecake filling, fresh strawberries, and buttery shortcake crumbs. These no-bake Strawberry Shortcake Cheesecake Rolls are as delicious as they are beautiful to look at, and the best part? They’re surprisingly simple to make. Whether you’re prepping for a dinner party, celebrating a birthday, or just indulging in a midweek treat, these rolls will have everyone asking for seconds—and the recipe.
When I first made these, it was for a family gathering. The kids were mesmerized by the bright colors, while the adults loved the perfectly balanced flavors. It became an instant hit and quickly found its way into my “must-make-again” recipe list. What I love most is that it looks like you spent hours on it, but in reality, the process is straightforward and fun. Plus, it’s a no-bake recipe, which makes it perfect for hot summer days when turning on the oven feels like a chore.
Why You’ll Love This Strawberry Shortcake Cheesecake Rolls Recipe
First of all, it’s easy. You don’t need any special skills or fancy equipment to make these rolls. If you can spread, roll, and chill, you’re already a pro. The creamy cheesecake filling is light yet rich, with just the right amount of sweetness. Paired with juicy strawberries and crunchy, buttery crumbs, it’s a flavor and texture explosion in every bite.
It’s also a highly versatile recipe. You can substitute strawberries with raspberries, blueberries, or even peaches to create a new version each time you make it. For those who love experimenting, you can add hints of lemon zest or swap shortcake crumbs for graham crackers.
Lastly, the no-bake aspect is a lifesaver. Whether it’s a scorching summer day or you’re short on time, this recipe fits the bill. Plus, it’s a great make-ahead dessert. You can prepare it the day before and focus on other things while it chills to perfection in the fridge.
Ingredients of this Strawberry Shortcake Cheesecake Rolls Recipe
For the Cheesecake Filling:
- 8 oz (225g) full-fat cream cheese: Softened to room temperature for a smooth and silky texture.
- ½ cup (120ml) heavy whipping cream: Whipped to soft peaks to give the filling a light, cloud-like texture.
- ⅓ cup (70g) granulated sugar: Adjust to taste for just the right amount of sweetness.
- 1 tsp vanilla extract: Adds a warm, sweet flavor that complements the strawberries.
Other Components:
- 8 pre-made crepes: Store-bought or homemade—whatever you prefer.
- 1 cup fresh strawberries: Finely chopped for even distribution in the rolls.
- ½ cup shortcake crumbs: Buttery and crisp for a delicious crunch. You can use store-bought shortcake cookies and crush them yourself.
- Powdered sugar (optional): For a final dusting to make the rolls extra pretty.
- Fresh mint leaves (optional): For garnish and a pop of color.
Preparation Time and Servings
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: Makes 8 rolls, enough for 4–6 people depending on portion size.
Step-by-Step Instructions to make the Strawberry Shortcake Cheesecake Rolls
Prepare the Cheesecake Filling
Start by beating the cream cheese with an electric mixer until smooth and creamy. It’s important that the cream cheese is at room temperature to avoid lumps. Add the sugar and vanilla extract, and continue to mix until fully combined.
In a separate bowl, whip the heavy cream until soft peaks form. If you’re unsure what this looks like, the cream should hold its shape when you lift the whisk but still have a slightly droopy tip.
Gently fold the whipped cream into the cream cheese mixture. Use a spatula and fold in small amounts at a time to keep the mixture light and airy. This step is key to achieving that luscious, cloud-like texture. Once combined, set the filling aside.
Assemble the Rolls
Lay out one crepe on a flat surface. If you’re using store-bought crepes, make sure they’re fresh and pliable. Spread a thin layer of cheesecake filling across the crepe, leaving about an inch of space around the edges.
Next, sprinkle a layer of finely chopped strawberries evenly over the filling. Follow this with a sprinkle of shortcake crumbs, adding as much or as little as you like. The crumbs will add a satisfying crunch, so don’t skimp if you love texture.
Carefully roll the crepe from one end to the other, keeping the roll as tight as possible without tearing the crepe. Wrap the rolled crepe in plastic wrap and repeat with the remaining crepes and filling.
Chill and Slice
Place the wrapped rolls in the refrigerator for at least 1 hour. This step is crucial because it allows the rolls to firm up, making them easier to slice and serve. If you’re in a hurry, you can pop them in the freezer for 20–30 minutes instead.
Once chilled, remove the plastic wrap and slice the rolls into bite-sized pieces. You’ll want to use a sharp knife for clean cuts. Arrange the slices on a serving platter and garnish with a dusting of powdered sugar, fresh mint leaves, or additional strawberries if desired.
How to Serve the Strawberry Shortcake Cheesecake Rolls
These Strawberry Shortcake Cheesecake Rolls are incredibly versatile and pair beautifully with a variety of sides. Here are a few serving suggestions:
- Enjoy them as a standalone dessert with a drizzle of strawberry sauce or chocolate syrup.
- Serve alongside a scoop of vanilla or strawberry ice cream for a more decadent treat.
- Pair with a refreshing beverage like iced tea or a creamy milkshake.
Additional Tips for Success
- Chill for Clean Slices: Chilling is essential for the rolls to hold their shape. Don’t skip this step!
- Crepe Substitutes: If you can’t find crepes, use thin cake layers or make your own crepes at home.
- Use Fresh Ingredients: Fresh strawberries and high-quality cream cheese make all the difference in flavor.
- Don’t Overfill: Keep the filling and toppings light to avoid the rolls becoming too messy or difficult to slice.
- Make Ahead: These rolls are best enjoyed within 24 hours, but they can be made a day in advance to save time.
Variations
- Berry Swap: Substitute the strawberries with raspberries, blueberries, or blackberries for a different fruity twist.
- Citrus Kick: Add a teaspoon of lemon zest to the cheesecake filling for a zesty flavor boost.
- Graham Cracker Option: Use crushed graham crackers instead of shortcake crumbs for a slightly different flavor profile.
- Chocolate Lovers: Drizzle the inside of the crepe with melted chocolate before adding the filling and toppings.
Storage Instructions
Store leftover rolls in an airtight container in the refrigerator for up to 2 days. The texture is best when fresh, but they’ll still taste delicious after a day or two. To freeze, wrap the uncut rolls tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to one month. Thaw in the fridge overnight before slicing and serving.
FAQ
Can I use frozen strawberries?
Fresh strawberries are recommended for the best flavor and texture, but frozen ones can work in a pinch. Just make sure to thaw and drain them thoroughly to avoid excess moisture.
What if I don’t have pre-made crepes?
You can make your own crepes with a simple batter of flour, eggs, milk, and a pinch of sugar. Alternatively, thin cake layers can also work.
How do I prevent the rolls from falling apart?
Rolling them tightly and chilling them thoroughly will help keep the rolls intact. Using fresh, pliable crepes also makes a big difference.
Can I add other fruits?
Absolutely! This recipe is versatile, so feel free to get creative with your favorite fruits.
Is there a gluten-free option?
Yes! Use gluten-free crepes or thin gluten-free pancakes to make this recipe suitable for those with dietary restrictions.
Conclusion
These Strawberry Shortcake Cheesecake Rolls are a game-changer in the dessert world. They’re elegant yet simple, indulgent yet light, and perfect for any occasion. Whether you’re serving them at a party or enjoying a quiet night in, they’re guaranteed to impress. So grab your ingredients, get rolling, and prepare to wow your family and friends. Don’t forget to take a picture and tag me when you share your delicious creation online—I’d love to see how yours turn out!
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Strawberry Shortcake Cheesecake Rolls – Easy No-Bake Dessert
- Total Time: 1 hour 20 minutes (includes chilling)
- Yield: 8 rolls (4–6 servings) 1x
- Diet: Vegetarian
Description
These Strawberry Shortcake Cheesecake Rolls are a no-bake dessert bursting with creamy cheesecake filling, fresh strawberries, and buttery shortcake crumbs. Perfect for any occasion, these rolls are easy to make, delicious, and look like a professional dessert masterpiece!
Ingredients
- For the Cheesecake Filling:
- 8 oz (225g) full-fat cream cheese, softened
- ½ cup (120ml) heavy whipping cream, whipped to soft peaks
- ⅓ cup (70g) granulated sugar
- 1 tsp vanilla extract
- Other Components:
- 8 pre-made crepes
- 1 cup fresh strawberries, finely chopped
- ½ cup shortcake crumbs
- Optional: powdered sugar, fresh mint leaves for garnish
Instructions
- Beat the cream cheese with sugar and vanilla until smooth.
- Fold in whipped cream gently to create a fluffy filling.
- Spread a layer of filling on a crepe, leaving space at the edges.
- Sprinkle chopped strawberries and shortcake crumbs evenly.
- Roll tightly, wrap in plastic wrap, and refrigerate for 1 hour.
- Slice into bite-sized pieces, garnish, and serve!
Notes
- Chill for at least 1 hour to ensure clean slices.
- Use fresh strawberries for the best flavor.
- Prep Time: 20 minutes
- Cook Time: No cooking required
- Category: Dessert
- Method: No-bake
- Cuisine: American