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Easy No-Bake Strawberry Shortcake Cheesecake Rolls

These no-bake rolls combine the delightful flavors of strawberry shortcake and creamy cheesecake, all wrapped in a tender crepe or thin cake layer. They're quick to make, requiring just chilling time, and are perfect for a simple weeknight treat or an impressive dessert for guests.
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar or powdered sugar (50g)
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream or chilled coconut cream (240ml), cold
For the Strawberry Layer
  • 1 cup fresh strawberries diced (150g)
  • 2 tbsp granulated sugar or honey/maple syrup
For the Cookie Crust
  • 1.5 cups crushed shortbread cookies or graham crackers (150g)
  • 0.25 cup unsalted butter melted, or coconut oil (60g)
For Assembly
  • 6 crepes or thin cake layers about 10-inch diameter each
  • powdered sugar optional, for dusting

Equipment

  • Electric mixer
  • Whisk
  • Spatula
  • Parchment paper
  • Silicone mat
  • Small bowl
  • medium bowl
  • Sharp knife

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Chill Until Set: Wrap each log tightly in plastic wrap. Refrigerate for at least 1 hour, or preferably longer, until firm.
  7. 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.

Notes

Substitutions & Additions: Try vanilla wafers or butter cookies for the crust. Chilled full-fat coconut cream is a great dairy-free alternative for heavy cream. Honey or maple syrup can substitute sugar for the strawberries. Add lemon or orange zest, raspberries, blueberries, or mini chocolate chips for variations.
Tips for Success: Ensure cream cheese is well softened. Don't overwhhip the heavy cream. Chilling is crucial for the rolls to set and slice cleanly. Use a sharp, wet knife for clean slices. You can prep filling and strawberries a day ahead, or roll logs ahead of time and chill before slicing.
How to Store It: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Uncut logs can be frozen (wrapped tightly in plastic wrap and foil) for up to 1 month; thaw overnight in the refrigerator before slicing. Sliced rolls can be frozen in a single layer, separated by parchment paper.
FAQs: Fresh strawberries are recommended; if using frozen, thaw, drain, and pat dry completely. You can make crepes/cake layers from scratch, ensuring they are cooled. If filling squeezes out, use less filling or ensure a 1-inch border. Messy rolls are okay, they will still taste delicious!