When I first tested these Strawberry Shortcake Cheesecake Rolls, it was because I wanted something that looked impressive but didn’t chain me to the oven. No-bake, uses crepes, and relies on basic pantry and fridge items—cream cheese, sugar, butter, cookies. It’s the kind of dessert you can pull off on a weeknight but still feel good serving to guests.
The process is straightforward: whip a simple cheesecake filling, toss some strawberries with sugar, and stir cookie crumbs with melted butter. The fun part is rolling everything up sushi-style in soft crepes. You get to see the layers as you slice: creamy filling, bright berries, and a buttery crumb line running through each piece. It smells like a mix of fresh strawberries and a bakery, and the texture pays off—soft crepe, smooth cheesecake, and a little crunch.
I like this recipe because it’s flexible. Use whatever simple cookies you’ve got, swap in frozen berries if needed, and make it ahead so dessert’s done before dinner. If you’ve got kids, this is also a good one to let them help with the rolling and slicing. Once you’ve tried it, you’ll probably keep crepes and a block of cream cheese on standby just for this.
Elegant Simplicity: Strawberry Shortcake Cheesecake Rolls
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Essential 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
- Make the cheesecake base: In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract until completely smooth and lump-free. Scrape down the sides of the bowl as you go. The mixture should be creamy and spreadable.
- Whip the cream: In a separate chilled bowl, whip the heavy whipping cream with a hand mixer or whisk until it reaches stiff peaks. Stop as soon as the peaks stand straight up; overwhipping can turn it grainy.
- Fold to finish the filling: Gently fold the whipped cream into the cream cheese mixture in 2–3 additions. Use a spatula and light motions so you don’t deflate the cream. The final filling should be fluffy and thick, not runny.
- Prep the strawberries: In a small bowl, combine the diced strawberries with 2 tablespoons granulated sugar. Stir and let them sit for about 10 minutes. This maceration step softens the berries and pulls out some juices, giving you sweeter, more flavorful fruit.
- Make the crumb layer: In another bowl, mix the crushed shortbread cookies or graham crackers with the melted butter until evenly coated. The mixture should look like wet sand and hold together when you pinch it. If it’s too dry, add another teaspoon of melted butter.
- Assemble the rolls: Lay one crepe flat on a clean work surface or cutting board. Spread a thin, even layer of cheesecake filling over the crepe, leaving a small border around the edges. Sprinkle a line of cookie crumbs and a line of macerated strawberries across one edge where you’ll start rolling.
- Roll tightly: Starting from the edge with the filling line, roll the crepe up firmly, like making a sushi roll or jelly roll. Keep the roll snug but don’t squeeze so hard that the filling spills out. Repeat with the remaining crepes and filling.
- Chill the rolls: Wrap each filled crepe roll tightly in plastic wrap. Place them in the refrigerator for at least 1 hour. This chilling time helps the filling firm up so the slices hold their shape.
- Slice and serve: Unwrap the chilled rolls and place on a cutting board. Using a sharp knife, slice into 1-inch pieces, wiping the knife between cuts for clean slices. Arrange on a platter and dust lightly with powdered sugar just before serving.
Yield: About 6 servings | Prep Time: 30 minutes | Total Time: 30 minutes | Approx. Calories: 420 per serving
Best Crepes to Use
You can use homemade or store-bought crepes here; both work well if they’re thin and flexible. The key is using crepes that won’t crack when you roll them. If they feel stiff, warm them briefly in a dry pan or microwave for a few seconds to soften. Avoid thick, fluffy crepes because they’ll overpower the filling and won’t roll as neatly. If you only have thin cake layers, slice them very thin and trim the edges to get an even rectangle or circle. For budget cooking, pre-made crepes from the grocery store are usually cheaper than buying a special cake layer and save time, and they store well in the fridge or freezer.
Swaps for Cookie Crumbs
If you don’t have shortbread or graham crackers, you’ve got options. Any plain, crisp cookie will work: vanilla wafers, digestive biscuits, or even simple butter cookies. For a less sweet version, try a mix of plain crackers (like saltines) and a spoonful of sugar, then stir in the melted butter. The main goal is a crumb that holds together when pinched, so adjust the butter slightly if needed. This is also a great way to use up the bottom-of-the-bag broken cookies your family doesn’t want to snack on—just crush, mix with butter, and you’ve prevented food waste.
Make-Ahead and Storage
These Strawberry Shortcake Cheesecake Rolls are ideal for making ahead. Assemble and roll them, then keep them wrapped in plastic in the fridge for up to 24 hours before slicing. For longer storage, freeze the wrapped rolls on a tray, then transfer to an airtight container or bag. They’ll keep well for about 1 month. Thaw in the fridge until the filling is soft again before slicing. Leftover sliced pieces can be stored in a covered container in the refrigerator for 2–3 days. If they release a little strawberry juice, just blot gently with a paper towel before serving.
Recipe FAQ: Common Questions
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but there are a few steps to keep the rolls from getting soggy. Thaw the strawberries completely, then drain off the excess liquid and pat them dry with paper towels. After that, you can dice them and mix with a bit less sugar than the recipe calls for, since frozen fruit can be softer and sweeter. If they still seem very juicy, use fewer berries per roll and add a little extra cookie crumb layer to absorb the moisture.
Why is my cheesecake filling too runny to roll?
If your filling is too loose, it’s usually because the cream wasn’t whipped to stiff peaks or the cream cheese was too warm. Next time, make sure the heavy cream is very cold and whip until the peaks stand up firmly when you lift the beaters. Also, don’t over-soften the cream cheese; it should be just soft enough to beat smooth, not melted. To fix a runny batch, chill the filling for 20–30 minutes to help it firm up, or gently fold in a bit more whipped cream that’s been beaten to stiff peaks.
How do I keep the crepe rolls from cracking when I slice them?
Crepe cracking usually comes from dryness or from using a dull knife. Make sure your rolls are chilled so the filling is firm, but not rock-hard frozen. Use a sharp, non-serrated knife and clean it between cuts. If your crepes feel dry before filling, warm them briefly to soften and cover them with a clean towel so they don’t dry out. Roll them snugly but not overly tight, since too much pressure can cause tiny tears that turn into cracks when you slice.
Strawberry Shortcake Cheesecake Rolls
Equipment
- mixing bowl
- Electric mixer or whisk
- Spatula
- plastic wrap
- Refrigerator
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar for filling
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries diced
- 2 tablespoons granulated sugar for macerating strawberries
- 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
Make Filling:
- In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar and the vanilla until the mixture is smooth and creamy.
Add Cream:
- Whip the heavy cream until firm peaks form, then gently fold it into the cream cheese base until light and uniformly combined.
Prep Strawberries:
- Toss the diced strawberries with 2 tablespoons of sugar and let them sit about 10 minutes so they release their juices and become slightly softened.
Make Crumb Layer:
- Combine the crushed cookies with the melted butter, stirring until the crumbs hold together and have a moist, sandy texture.
Assemble:
- Lay a crepe flat on a work surface and spread a thin, even layer of the cheesecake filling over most of its surface, leaving a small border at the edge.
- Scatter a layer of the cookie crumb mixture over the filling, spoon the macerated strawberries on top, then roll the crepe tightly into a log, pressing gently to secure.
Chill:
- Wrap each roll snugly in plastic wrap and refrigerate for at least 1 hour to firm up and meld the flavors.
Serve:
- Unwrap the chilled rolls, slice them into about 1-inch rounds, dust with powdered sugar, and serve chilled.
