Oh, friends, let me tell you about a dessert that brings back all the best summer memories! Think sweet, juicy strawberries, creamy, dreamy cheesecake, and that little bit of crumbly goodness, all wrapped up in a tender roll. It’s like classic strawberry shortcake met your favorite cheesecake and decided to have a party… but made it super easy and fun! These Strawberry Shortcake Cheesecake Rolls are simple enough for a weeknight treat but totally impressive for guests. No oven required, just a little bit of love and some chilling time. Trust me, once you make these, they’ll be on repeat in your kitchen!
Why You’ll Love This Recipe
- Fast: Seriously, you can whip these up in under 30 minutes of active time.
- Easy: No complicated baking, just mixing, layering, and rolling. Perfect for beginners!
- Giftable: Wrap these up individually and they make the sweetest homemade gift.
- Crowd-pleasing: Who doesn’t love strawberries, cheesecake, and cookies all in one bite? They disappear fast!
Ingredients
Gather up these simple ingredients, and let’s get rolling! Using ingredients that are at room temperature (like that cream cheese!) makes a world of difference.
- For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened: Make sure it’s really soft, or you’ll have lumps!
- ¼ cup (50g) granulated sugar (or powdered sugar): Either works! Powdered sugar gives a slightly smoother texture.
- 1 tsp vanilla extract: Use good quality stuff for the best flavor.
- 1 cup (240ml) heavy whipping cream (or chilled coconut cream): This is what makes it light and fluffy! If going dairy-free, chilled full-fat coconut cream from a can works wonderfully.
- For the Strawberry Layer:
- 1 cup (150g) fresh strawberries, diced: The star of the show! Make sure they are ripe and sweet.
- 2 tbsp granulated sugar (or honey/maple syrup): Just a little bit helps draw out those amazing strawberry juices.
- For the Cookie Crust:
- 1½ cups (150g) crushed shortbread cookies or graham crackers: Get creative! Vanilla wafers work too. Just crush them finely.
- ¼ cup (60g) unsalted butter, melted (or coconut oil): The glue that holds the crumble together.
- For Assembly:
- 6 crepes or thin cake layers (about 10-inch diameter each): Store-bought crepes are a huge time saver! You can also use thin sponge cake layers if you prefer a cakey texture.
- Powdered sugar (optional, for dusting): For that pretty finish!
How to Make It
Alright, apron on? Let’s do this step-by-step. It’s much easier than it looks!
1. Whip the Cheesecake Filling: In a medium bowl, grab your softened cream cheese, sugar (or powdered sugar!), and vanilla extract. Beat them together with an electric mixer (or a whisk and some elbow grease!) until everything is wonderfully smooth and lump-free. In a separate, clean bowl, whip that cold heavy cream (or coconut cream) until it holds stiff peaks. This means when you lift the whisk, the peaks stand up straight. Now, gently fold the whipped cream into the cream cheese mixture. We want to keep that airiness, so fold with a spatula, cutting down the middle and scooping up from the bottom, turning the bowl as you go. Don’t overmix!
2. Macerate the Strawberries: Dice up your beautiful fresh strawberries and pop them in a small bowl. Toss them with the sugar (or honey/maple syrup). Give it a stir and just let them sit for about 10 minutes. The sugar will work its magic, drawing out the juices and making the strawberries even sweeter and slightly syrupy. Yum!
3. Mix the Cookie Crust: While the strawberries are doing their thing, combine your finely crushed cookies (whether it’s shortbread or graham crackers!) with the melted butter (or coconut oil) in a small bowl. Stir it all together until it looks and feels like damp sand. This gives us that perfect crumble texture inside the roll.
4. Layer the Rolls: This is where the fun begins! Lay one crepe or thin cake layer flat on a piece of parchment paper or a silicone mat. Sprinkle about 1–2 tablespoons of your cookie crust mixture evenly over the surface. Next, spread a generous 2–3 tablespoons of the fluffy cheesecake filling on top, but make sure to leave about a 1-inch border all around the edges. We don’t want filling squeezing out everywhere when we roll! Finally, dot some of your macerated strawberries (leaving most of the extra juice behind) over the cheesecake filling.
5. Roll Like a Pro: Okay, this is the slightly tricky but totally doable part. Starting from one edge (I like to start from the side closest to me), begin to gently roll the crepe or cake layer up into a tight log. Use the parchment paper underneath to help you lift and guide the roll. It doesn’t have to be perfect, just aim for a snug roll. Repeat this layering and rolling process with the remaining crepes/cake layers, cookie crust, cheesecake filling, and strawberries.
6. Chill Until Set: This step is crucial! Once you have each log rolled up, wrap it tightly in plastic wrap. Like, really tightly. This helps them hold their shape as they firm up. Pop them in the refrigerator for at least 1 hour. If you can wait longer, even better – they’ll be easier to slice cleanly. I often make these earlier in the day or the night before.
7. Slice & Serve Sweet: When you’re ready to serve, unwrap those beautiful logs. Grab a sharp knife, and here’s a little trick: dip your knife in hot water and wipe it clean between each slice. This helps you get nice, clean cuts without squishing the rolls. Slice them into about 1-inch thick rounds. Arrange them on a plate and, if you like, give them a light dusting of powdered sugar for that classic finishing touch. Enjoy your delicious creation!
Substitutions & Additions
Want to mix things up? Here are a few ideas:
- Cookie Swap: Instead of shortbread or graham crackers, try vanilla wafers, butter cookies, or even gluten-free cookies.
- Cream Alternative: Chilled full-fat coconut cream whipped until stiff peaks work as a fantastic dairy-free substitute for heavy cream.
- Sweetener Alternatives: For the strawberries, you can use honey or maple syrup instead of sugar for a slightly different flavor profile.
- Add a Zest: A little lemon or orange zest mixed into the cheesecake filling or sprinkled with the strawberries adds a bright, fresh note.
- Berry Boost: Mix in a few raspberries or blueberries with the strawberries for extra color and flavor.
- Chocolate Lover? A sprinkle of mini chocolate chips over the filling before rolling is never a bad idea!
Tips for Success
- Softened Cream Cheese is Key: I can’t stress this enough! Cold, hard cream cheese will lead to a lumpy filling. Let it sit on the counter for an hour or two.
- Don’t Overwhip the Cream: Whip until stiff peaks form, but stop there. Overwhipping can make it grainy.
- Chill Time is Your Friend: Don’t rush the chilling! It’s essential for the rolls to set up properly so they slice cleanly.
- Use a Sharp, Wet Knife for Slicing: This little trick makes a big difference in getting pretty slices.
- Prep Ahead: You can make the cheesecake filling and macerate the strawberries a day ahead and keep them chilled separately. You can also roll the logs ahead of time and chill them, slicing right before serving.
How to Store It
- Refrigerator: Store leftover rolls in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: You can freeze the uncut logs (wrapped tightly in plastic wrap and then foil) for up to 1 month. Thaw them in the refrigerator overnight before slicing and serving. Sliced rolls can also be frozen in a single layer in an airtight container, separated by parchment paper.
FAQs
Here are a few common questions you might have:
Q: Can I use frozen strawberries?
A: Fresh strawberries really are best for texture and flavor here. Frozen strawberries tend to release a lot more water when they thaw, which can make the filling watery. If you must use frozen, thaw them completely, drain off all the excess liquid, and pat them dry before dicing and macerating.
Q: Can I make the crepes/cake layers from scratch?
A: Absolutely! If you have a favorite thin crepe or sponge cake recipe, feel free to use it. Just make sure the layers are cooled completely before assembling.
Q: Why did my filling squeeze out when I rolled?
A: You likely used too much filling, or didn’t leave enough of a border around the edges. Try using slightly less filling per roll next time, and make sure you have that 1-inch border.
Q: My rolls look a little messy, does it matter?
A: Not at all! They might not be picture-perfect logs, and that’s totally okay. They’ll still taste absolutely delicious, and that’s what counts most!
Easy No-Bake Strawberry Shortcake Cheesecake Rolls
Ingredients
Equipment
Method
- Step 1: Whip the Cheesecake Filling: In a medium bowl, beat softened cream cheese, sugar (or powdered sugar!), and vanilla extract until smooth. In a separate, clean bowl, whip cold heavy cream (or coconut cream) until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture with a spatula until just combined, being careful not to overmix.
- Step 2: Macerate the Strawberries: Dice fresh strawberries and place in a small bowl. Toss with 2 tbsp sugar (or honey/maple syrup). Let sit for about 10 minutes to draw out juices.
- Step 3: Mix the Cookie Crust: Combine finely crushed cookies with melted butter (or coconut oil) in a small bowl. Stir until it resembles damp sand.
- Step 4: Layer the Rolls: Lay one crepe or thin cake layer flat on parchment paper or a silicone mat. Sprinkle 1–2 tablespoons of cookie crust evenly over the surface. Spread 2–3 tablespoons of cheesecake filling on top, leaving about a 1-inch border around the edges. Dot some macerated strawberries (leaving juice behind) over the filling.
- Step 5: Roll Like a Pro: Starting from one edge, gently roll the crepe or cake layer up into a tight log, using the parchment paper to assist. Repeat with remaining crepes/layers, cookie crust, filling, and strawberries.
- Step 6: Chill Until Set: Wrap each log tightly in plastic wrap. Refrigerate for at least 1 hour, or preferably longer, until firm.
- Step 7: Slice & Serve Sweet: Unwrap logs. Dip a sharp knife in hot water and wipe clean between each slice. Slice logs into about 1-inch thick rounds. Arrange on a plate and dust with powdered sugar if desired. Serve immediately.