Strawberry Shortcake Cheesecake Rolls

Strawberry shortcake cheesecake rolls are a dreamy no-bake dessert that combines everything I love: silky cream cheese, juicy strawberries, and golden cookie crumbs all wrapped in soft crepes. They’re light, refreshing, and just indulgent enough to impress at any gathering—or to satisfy a personal sweet craving.

Why You’ll Love This Recipe

I love how these rolls come together with minimal effort but taste like a fancy patisserie treat. The creaminess of the cheesecake filling, the freshness of the strawberries, and the texture from cookie crumbs make each bite balanced and irresistible. Plus, since there’s no baking involved, I can whip them up without turning on the oven.

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
• Fresh strawberries, chopped (amount to taste)
• Crushed shortbread or golden cookies (for rolling and garnish)
• Prepared crepes (store-bought or homemade)

Directions

1. I beat the softened cream cheese, sugar, and vanilla extract together in a bowl until smooth and fluffy.
2. I gently fold in the chopped strawberries, being careful not to mash them.
3. I lay out each crepe flat and spread a generous layer of the cheesecake mixture over the surface.
4. I roll the crepe tightly like a log, then gently press crushed cookies onto the outside for that shortcake crunch.
5. I chill the rolls in the refrigerator for at least an hour to firm up.
6. When ready to serve, I slice the rolls into pieces and add extra cookie crumbs or strawberry slices on top for garnish.

Servings and timing

This recipe makes about 4–6 rolls, depending on the size of the crepes and how much filling I use. It takes about 15 minutes to prepare and at least 1 hour of chilling before serving.

Variations

Sometimes I add a touch of lemon zest to the filling for a citrusy twist. If I want a chocolate version, I sprinkle mini chocolate chips inside or drizzle chocolate sauce over the top. I’ve also tried using flavored crepes like vanilla or chocolate for an extra flavor layer.

Storage/Reheating

I store leftover rolls in an airtight container in the fridge for up to 3 days. I don’t recommend freezing them, as the texture of the cream cheese filling and strawberries can change. These are best enjoyed cold or slightly chilled—no reheating needed.

FAQs

Can I use frozen strawberries?

I prefer fresh strawberries for the best texture, but I can use thawed frozen strawberries if I drain them well to avoid a watery filling.

Can I make the rolls ahead of time?

Yes, I often prepare them a day in advance and let them chill overnight. They hold up beautifully and are perfect for serving later.

What kind of crepes should I use?

I usually go with store-bought crepes for convenience, but homemade ones work just as well. They should be thin and pliable to roll easily.

Can I make these dairy-free?

Yes, I’ve substituted dairy-free cream cheese and used coconut-based whipped cream for the filling—it still tastes amazing.

Do I need to add cookie crumbs?

I love the cookie crumbs for the shortcake texture, but I’ve skipped them before or used graham cracker crumbs as a substitute.

Conclusion

Strawberry shortcake cheesecake rolls are an easy, no-bake dessert I can make anytime I want something sweet, creamy, and fresh. Whether it’s a casual treat or a show-stopping dish for guests, this recipe always hits the spot.

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