Strawberry Shortcake Cheesecake Rolls

Strawberry Shortcake Cheesecake Rolls are an irresistible no-bake dessert that turns simple ingredients into something truly impressive. With a creamy cheesecake filling, juicy strawberries, and a buttery pink crumb coating, these sweet rolls are fresh, fun, and surprisingly easy to make. I love whipping these up when I want something special but stress-free—especially in warmer months when strawberries are at their best.

Why You’ll Love This Recipe

• No Baking Required: I skip the oven for the main components—just chill and serve.
• Fast and Easy: These are ready in under 30 minutes of active prep.
• Make-Ahead Friendly: I can assemble them the night before, making party prep easier.
• Customizable: I switch up the fruit and crumbs depending on the season.
• Eye-Catching Presentation: They slice into beautiful pinwheels, perfect for entertaining.

ingredients

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

For the Rolls:

• Cream cheese, softened
• Granulated sugar
• Vanilla extract
• Powdered sugar
• Heavy whipping cream, whipped to stiff peaks
• Fresh strawberries, diced
• Flour tortillas

For the Shortcake Crumb Coating:

• Crushed vanilla wafers or shortbread cookies
• Unsalted butter, melted
• Strawberry gelatin powder

directions

Step 1: Make the Cheesecake Filling

I start by beating the softened cream cheese, granulated sugar, and vanilla extract together until smooth. Then I gently fold in the whipped cream using a rubber spatula, making sure it stays light and fluffy.

Step 2: Prepare the Shortcake Crumbs

I stir crushed cookies with melted butter and strawberry gelatin powder until they’re coated evenly and bright pink. I spread them on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, watching closely so they don’t burn. I let them cool fully before using.

Step 3: Assemble the Rolls

I lay out a flour tortilla and spread a generous layer of the cheesecake filling, leaving a small border. Then I scatter diced strawberries on top and roll it up tightly. Each roll gets wrapped in plastic wrap and goes into the fridge for at least an hour to firm up.

Step 4: Coat and Slice

Once chilled, I brush the rolls with a little softened butter, then roll them in the shortcake crumbs to coat. I use a sharp serrated knife to slice each roll into 1-inch pinwheels and arrange them on a platter. A dusting of powdered sugar makes the presentation complete.

Servings and timing

Servings: 6
Prep time: 7 minutes
Bake time (crumbs only): 20 minutes
Total time: 27 minutes

Variations

• Berry Swap: I sometimes use raspberries, blueberries, or peaches for a twist.
• Cookie Base: Graham crackers or golden Oreos also work well for the crumb coating.
• Tortilla Alternatives: Crepes or even thin sponge cake layers make elegant substitutes.
• Flavor Boost: A drizzle of melted white chocolate or strawberry sauce on top adds indulgence.

storage/reheating

I store the finished rolls in a single layer in an airtight container in the fridge for up to 3 days. I use parchment paper between layers to keep them from sticking. The crumb coating may soften slightly over time, but the flavor stays delicious. These are best enjoyed chilled.

FAQs

Can I make these rolls in advance?

Yes, I prep them up to 24 hours ahead. I hold off on the powdered sugar until just before serving for the freshest look.

What’s the best substitute for flour tortillas?

Crepes are a great sweet option, or I’ve used pre-baked puff pastry sheets for extra flakiness.

Are there dairy-free options?

Absolutely. I use dairy-free cream cheese, coconut whipped cream, and vegan butter to make these rolls plant-based.

Can I change the fruit?

Definitely. I’ve made versions with blueberries, raspberries, mango, and even kiwi. I just adjust the gelatin flavor in the crumbs to match.

Is freezing recommended?

Freezing isn’t ideal since the texture can change after thawing, but if I need to, I freeze them tightly wrapped for up to 1 month and thaw overnight in the fridge before slicing.

Conclusion

These Strawberry Shortcake Cheesecake Rolls are a no-fuss, no-bake treat that never fails to impress. They’re creamy, fruity, and finished with that irresistible pink crumb coating that brings it all together. Whether I’m celebrating something special or just need a cool dessert in a hurry, these rolls always deliver.

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