Strawberry Shortcake Cheesecake Rolls

I combine the light, fruity charm of strawberry shortcake with the silky richness of cheesecake—then wrap it all in delicate crepes for an effortlessly elegant, no-bake dessert that always steals the show.

Why You’ll Love This Recipe

I get the best of two classic sweets in one bite: tangy cheesecake filling, juicy macerated strawberries, and buttery cookie crumbs. These rolls chill instead of bake, so I can keep my kitchen cool and still serve a stunning treat. Plus, I can make them hours in advance and slice just before guests arrive—no last-minute fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
1 cup cold heavy whipping cream
1 cup diced fresh strawberries
2 Tbsp granulated sugar (for berries)
1 ½ cups crushed shortbread cookies or graham crackers
¼ cup unsalted butter, melted
6 large prepared crepes (about 9 in/23 cm each)
Powdered sugar, for dusting

directions

I beat the softened cream cheese, ¼ cup sugar, and vanilla until completely smooth.
I whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture, creating an airy cheesecake filling.
I toss the diced strawberries with 2 Tbsp sugar and let them sit 10 minutes to draw out their juices.
I mix the crushed cookies with melted butter until they resemble damp sand.
I lay a crepe on my work surface, spread a thin, even layer of cheesecake filling over it, sprinkle on cookie crumbs, and scatter a spoonful of berries.
I roll the crepe up tightly (like sushi), wrap it in plastic wrap, and repeat with the remaining crepes.
I refrigerate the wrapped rolls for at least 1 hour so the filling firms up.
When ready to serve, I slice each roll into 1-inch pieces and dust lightly with powdered sugar.

Servings and timing

This recipe makes 6 rolls (about 24 slices).

Prep time: 20 minutes
Chill time: 1 hour
Total time: 1 hour 20 minutes

Variations

Berry Blend: I swap in blueberries, raspberries, or a mix for a colorful twist.
Citrus Brightness: I fold a teaspoon of lemon zest into the filling for extra zing.
Chocolate Crunch: I use chocolate wafer crumbs and add mini chocolate chips for a richer dessert.
Almond Accent: I toast sliced almonds with the crumbs for nutty depth.
Gluten-Free: I use gluten-free crepes and almond-flour shortbread crumbs.

storage/reheating

I store leftover slices in an airtight container in the refrigerator for up to 3 days. Because these rolls are meant to be served chilled, I skip reheating—if they’ve been in the fridge longer than an hour, I let them sit at room temperature for 10 minutes to soften before serving.

FAQs

How far ahead can I assemble the rolls?

I assemble and chill them up to 24 hours in advance. I slice just before serving for the cleanest presentation.

Do I need store-bought crepes?

I often buy ready-made crepes for convenience, but homemade crepes work just as well—as long as they’re thin and flexible.

Can I freeze the rolls?

I prefer not to freeze them; the whipped-cream filling can lose its light texture once thawed.

What if my strawberries are very juicy?

I drain off excess liquid after macerating so the rolls don’t become soggy.

Can I use low-fat cream cheese?

I can, but the filling will be softer. To keep it firm, I beat in an extra tablespoon of powdered sugar or chill the rolls a little longer.

Conclusion

I love how these strawberry shortcake cheesecake rolls transform simple ingredients into an eye-catching, crowd-pleasing dessert with zero oven time. They’re light, creamy, and bursting with fresh berry flavor—perfect for warm-weather gatherings or any occasion that calls for effortless elegance.

Strawberry Shortcake Cheesecake Rolls

Strawberry Shortcake Cheesecake Rolls

Why You’ll Love This Recipe

ingredients

directions

Servings and timing

Variations

storage/reheating