Creamy Strawberry Cheesecake Rolls

This delightful strawberry shortcake cheesecake roll combines the classic flavors of creamy cheesecake, fresh strawberries, and buttery cookie crumbs into an elegant, no-bake dessert that looks as impressive as it tastes. The beauty of these rolls is in their versatility and make-ahead convenience, perfect for entertaining or a special family treat.

I created these rolls for my daughter's graduation party last summer, and they were the first dessert to disappear. Guests kept asking for the recipe, amazed that something so elegant could be so simple to prepare.

Ingredients

• Cream cheese softened at room temperature ensures a smooth, lump-free filling that blends perfectly with other ingredients
• Granulated sugar balances the tanginess of cream cheese while sweetening the strawberries just enough to release their natural juices
• Vanilla extract adds warmth and depth to the cheesecake mixture look for pure extract for the best flavor
• Heavy whipping cream whipped to stiff peaks creates that light, mousse-like texture that makes these rolls irresistible
• Fresh strawberries provide bursts of flavor and color choose ripe, fragrant berries for maximum impact
• Shortbread cookies or graham crackers create that classic shortcake or cheesecake crust element in crumb form
• Unsalted butter binds the cookie crumbs together and adds richness
• Large crepes provide the perfect thin, flexible wrapper look for premade ones to save time or make your own
• Powdered sugar adds a beautiful finishing touch and subtle sweetness

Step-by-Step Instructions

Prepare the Cheesecake Mixture

Beat the softened cream cheese, granulated sugar, and vanilla extract together in a large mixing bowl until completely smooth and fluffy. Take your time with this step to ensure no lumps remain, as they cannot be removed later. The mixture should be light and easily spreadable.

Whip and Fold the Cream

In a separate bowl, whip the heavy cream until stiff peaks form. The cream should stand up firmly when the beater is lifted. Gently fold this whipped cream into the cream cheese mixture using a rubber spatula with a light hand. Use a down-across-up-and-over motion to maintain as much air as possible in the mixture. The result should be a light, mousse-like filling.

Macerate the Strawberries

Combine the diced fresh strawberries with two tablespoons of sugar in a small bowl. Gently stir and allow them to sit for about 10 minutes. This process draws out the natural juices of the strawberries, creating a slightly syrupy consistency that will flavor the entire roll. The strawberries should become glossy and slightly softened.

Prepare the Cookie Crumb Mixture

Mix the crushed shortbread cookies or graham crackers with melted butter until thoroughly combined. The mixture should hold together slightly when pressed between your fingers while still remaining crumbly. This creates the shortcake element that gives these rolls their distinctive texture and flavor profile.

Assemble the Rolls

Lay a crepe flat on your work surface. Spread a thin, even layer of the cheesecake mixture across the entire crepe, leaving a small border at the edge farthest from you. Sprinkle a layer of the cookie crumb mixture over the cheesecake filling, then distribute some of the macerated strawberries evenly across the surface. Starting from the edge closest to you, roll the crepe tightly like a sushi roll, applying gentle pressure to keep the filling in place.

Chill and Set

Wrap each completed roll tightly in plastic wrap, twisting the ends to secure. Place in the refrigerator for at least one hour, though overnight is preferable. This resting time allows the flavors to meld and the roll to set firmly, making it easier to slice cleanly without squeezing out the filling.

Slice and Serve

Remove the plastic wrap and use a sharp knife to slice each roll into approximately one-inch pieces. For the cleanest cuts, wipe your knife with a damp cloth between slices. Arrange on a serving plate and dust lightly with powdered sugar just before serving for an elegant finishing touch.

Save

My family particularly loves when I use homemade vanilla bean crepes as the wrapper. The tiny black specks from the vanilla bean create a beautiful contrast against the white filling and red strawberries. My grandmother taught me to always use the highest quality vanilla you can afford in no-bake desserts since the flavor stands out so prominently.

Make-Ahead Options

These cheesecake rolls actually improve with time in the refrigerator. The flavors meld together beautifully as they rest, and the texture becomes more cohesive. You can make them up to 24 hours before serving, which makes them perfect for entertaining. Just keep them wrapped in plastic until about 30 minutes before serving time, then slice and arrange them on your serving platter.

Seasonal Variations

While strawberries create the classic shortcake flavor, this versatile recipe works wonderfully with other seasonal fruits. Try blueberries and lemon zest in summer, diced peaches with a sprinkle of cinnamon in late summer, or even a fall version with thinly sliced apples sautéed with cinnamon and brown sugar. The creamy cheesecake base pairs beautifully with almost any fruit, allowing you to enjoy this dessert year-round with whatever is freshest at the market.

Serving Suggestions

For an elegant presentation, arrange the sliced rolls on a rectangular platter with additional fresh whole strawberries and mint leaves. A light drizzle of chocolate sauce creates beautiful contrast on the plate. These rolls pair wonderfully with coffee, tea, or even a glass of prosecco for a special occasion. For an extra-special touch, serve with a small pitcher of warm strawberry sauce on the side for guests to add as desired.

Tips for Perfect Texture

Achieving the ideal texture in these rolls depends on a few critical factors. First, make sure your cream cheese is fully softened before beating to avoid lumps. Second, whip the cream to stiff peaks but be careful not to overwhip into butter. Third, the cookie crumbs should be fine enough to distribute evenly but not so pulverized that they become powdery. Finally, make sure to roll the crepes tightly but gently to avoid squeezing out the filling.

Save

Recipe FAQs

→ Can I make these rolls ahead of time?

Yes! These rolls actually benefit from chilling time. You can prepare them up to 24 hours in advance and keep them wrapped tightly in plastic wrap in the refrigerator. Just slice and dust with powdered sugar right before serving.

→ What can I substitute for the crepes?

If you don't want to make or buy crepes, you can use thin cake layers, store-bought tortillas briefly warmed to make them pliable, or even softened rice paper wrappers for a lighter option.

→ Can I use frozen strawberries instead of fresh?

While fresh strawberries are ideal for texture and flavor, you can use frozen strawberries in a pinch. Thaw them completely, drain excess liquid, and pat dry before using to prevent the filling from becoming too wet.

→ How do I prevent the rolls from getting soggy?

To prevent soggy rolls, make sure to let the macerated strawberries drain slightly before adding them to your rolls. Also, creating a layer of the cream cheese mixture first helps create a barrier between the crepe and the juicy strawberries.

→ What other fruits can I use for this dessert?

This versatile dessert works beautifully with many fruits! Try raspberries, blueberries, peaches, or a mixed berry combination. Just make sure to cut larger fruits into small pieces and consider the moisture content when substituting.

→ Are these suitable for freezing?

These rolls can be frozen before slicing. Wrap the whole rolls tightly in plastic wrap and then in foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before slicing and serving. The texture of the strawberries may change slightly upon thawing.