Okay, so strawberry shortcake cheesecake rolls are basically the reason I stopped buying dessert at the store. Why would I when I can make these ridiculously good no-bake rolls that look fancy but are actually super easy?
I stumbled on this recipe last summer when I had a bunch of strawberries that were about to go bad (you know that moment when you buy too many at the farmer’s market because they look so good?). I think I originally saw something similar on Instagram… or maybe TikTok? Honestly can’t remember. But I’ve made these so many times since then that I’ve got the recipe down to a science.
Here’s the thing—these strawberry shortcake cheesecake rolls are one of those desserts that make people think you spent hours in the kitchen when really you just rolled some stuff up and stuck it in the fridge. Genius, right?
Table of Contents
Why These Strawberry Shortcake Cheesecake Rolls Work
Look, I’m gonna be honest. The first time I made these, they were a disaster. Complete disaster. I tried to roll them too tight and the filling squirted out everywhere. My kitchen counter looked like a crime scene but with cream cheese instead of, you know, blood. My husband walked in and just said “what happened here?” while trying not to laugh.
But after that tragic first attempt, I figured out the secret. These strawberry shortcake cheesecake rolls are all about balance—creamy cheesecake filling, fresh strawberries, and those buttery shortbread crumbs all wrapped up in soft crepes. And the best part? NO BAKING.
My neighbor Lisa (the one who always brings store-bought cookies to everything) literally asked if I bought these from a bakery. That’s when I knew I’d won.
What You Need for Strawberry Shortcake Cheesecake Rolls
Shopping for this is pretty straightforward, but let me save you some trouble because I’ve learned what works and what doesn’t.
For the Cheesecake Filling:
- 8 oz cream cheese, softened (Philadelphia is the only acceptable brand, fight me)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream, cold
For the Shortcake Crumbs:
- 3/4 cup crushed shortbread cookies (I use those Danish butter cookies if I have them)
- 2 tablespoons melted butter
- 1 tablespoon granulated sugar
For the Strawberry Filling:
- 1 cup fresh strawberries, diced small
- 2 tablespoons granulated sugar
For Assembly:
- 6 crepes (store-bought is totally fine, I won’t judge)
- Powdered sugar for dusting
- Extra strawberries for garnish if you’re feeling fancy
Real talk about the cream cheese—it HAS to be softened. Not kinda soft. Not “I left it out for 10 minutes.” SOFT. I once tried to rush it by microwaving it and ended up with a lumpy mess. Don’t be like past me.
Also, about those crepes—I buy them from the store. Yes, you can make them from scratch if you want to feel accomplished, but the store-bought ones work perfectly fine and save you like 30 minutes. We’re going for easy no bake strawberry cheesecake rolls here, not a culinary degree.
How to Make Easy Strawberry Shortcake Cheesecake Rolls
Alright, let’s walk through this step by step. I’ll tell you exactly where I messed up so you don’t have to.
Step 1: Make the shortcake crumbs
Preheat your oven to 350°F. Mix your crushed shortbread cookies with melted butter and that tablespoon of sugar. Spread it on a baking sheet and toast it for about 5 minutes. Watch it like a hawk because it goes from golden to burned in approximately 30 seconds (learned this the hard way when I got distracted by a text message).
Let the crumbs cool completely. This is important—warm crumbs will melt your cream cheese filling and turn everything into soup.
Step 2: Prep the strawberries
Dice your strawberries into small pieces. Toss them with the 2 tablespoons of sugar and let them sit for about 10 minutes. This is called macerating, which sounds fancy but really just means “letting them get juicy.” The sugar pulls out the strawberry juice and creates this sweet syrupy situation that’s absolutely perfect.
Step 3: Make that dreamy cheesecake filling
Beat the softened cream cheese with the powdered sugar and vanilla until it’s smooth and fluffy. Use a hand mixer if you have one. Your arm will thank you.
In a separate bowl—and this is crucial—whip that cold heavy cream until you get stiff peaks. It should look like whipped cream you’d put on hot chocolate.
Now comes the part where you need to be gentle. Fold the whipped cream into the cream cheese mixture. Don’t stir it like you’re making cake batter. FOLD it. Use a spatula and kinda scoop under and over, rotating the bowl. This keeps everything light and airy instead of deflated and sad.
Step 4: Assembly time (the fun part)
Lay a crepe flat on your counter or a cutting board. Spread a generous layer of that cheesecake filling all over it, leaving about half an inch around the edges clean.
Sprinkle some of those toasted shortbread crumbs over the filling. Not too much—maybe 2-3 tablespoons per crepe. Then add a line of those macerated strawberries along one edge.
Now here’s where my first attempt went wrong—when you roll these strawberry shortcake cream rolls, roll them gently but firmly. Too tight and everything squishes out. Too loose and they fall apart when you slice them. It’s like… Goldilocks level rolling. Just right.
Wrap each roll tightly in plastic wrap. This is non-negotiable. If you skip the plastic wrap, they’ll dry out in the fridge and get weird.
Step 5: Chill and slice
Put the wrapped rolls in the fridge for at least 1 hour. I usually make them in the morning and leave them all day, which makes them even better.
When you’re ready to serve, unwrap the rolls and use a SHARP knife to slice them into 1-inch pieces. Wipe the knife clean between cuts or you’ll get messy slices (another lesson learned through experience).
My Random Tips for Perfect Strawberry Cheesecake Dessert Rolls
After making these approximately 47 times (not exaggerating by much), here’s what I’ve figured out:
- You can swap the shortbread cookies for graham crackers if that’s what you have. It tastes a little different but still works.
- Make sure your strawberries aren’t too wet or they’ll make the rolls soggy. Drain off some of the juice if they’re super juicy.
- These taste even better the next day. Something about the flavors melding together overnight makes them amazing.
- My kids (ages 7 and 10) go absolutely nuts for these. They call them “fancy roll-ups” and request them for every birthday party.
- You can freeze these! Wrap them really well and they’ll keep for about a month. Let them thaw in the fridge before slicing.
Actually, you know what? I discovered by accident that adding a tiny splash of lemon juice to the cream cheese filling makes it taste even better. Just like a teaspoon. It brightens everything up. Try it.
Serving These Homemade Strawberry Shortcake Cheesecake Rolls
Arrange the sliced rolls on a nice platter and dust them with powdered sugar right before serving. You can also add some fresh strawberry slices around the plate if you’re feeling fancy.
This recipe makes 6 rolls, which gives you about 36-40 slices depending on how thick you cut them. That’s enough for a party or for hiding in your fridge and eating secretly over several days (no judgment here).
These strawberry shortcake cheesecake rolls are perfect for summer parties, Mother’s Day brunch, or literally any time you want something that looks impressive but doesn’t require you to turn on your oven for hours in the heat.
Storage and Make-Ahead
The rolls keep in the fridge for about 3-4 days in an airtight container. Layer them between parchment paper so they don’t stick together.
You can also prep everything ahead—make the filling, toast the crumbs, macerate the strawberries—and then assemble them the day you need them. Makes life so much easier.
Final Thoughts
These strawberry shortcake cheesecake rolls have become my signature dessert. People request them specifically now, which is both flattering and slightly annoying because sometimes I just want to bring store-bought cookies like everyone else.
But honestly? They’re worth it. Creamy, fruity, crunchy, sweet—all the good things in one elegant little package that you can eat with your hands.
Make these for your next gathering and watch people lose their minds. Then act casual when they ask for the recipe like it’s some huge secret when really you just rolled some stuff up and put it in the fridge.
Try them and let me know what you think! Seriously, I love hearing how other people’s versions turn out.
Now if you’ll excuse me, I have a batch in my fridge calling my name. 🍓
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