Sweet Strawberry Shortcake Cheesecake Rolls

There’s something nostalgic and heartwarming about the combination of strawberries and cream. This recipe for Sweet Strawberry Shortcake Cheesecake Rolls is a playful twist on classic strawberry shortcake and rich cheesecake—two of my all-time favorite desserts! I first made these during a sunny summer picnic, and they quickly became a go-to request at every family gathering. These no-bake dessert rolls are easy to make, portable, and taste like a dream. Whether you’re prepping for a birthday party or just want a weekday sweet treat, this recipe will satisfy every creamy, fruity craving.

Ingredients

For the Cheesecake Filling:

• 1 package (8 oz) cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• ½ cup heavy whipping cream, whipped to stiff peaks

For the Shortcake Crumb Topping:

• 1 cup crushed vanilla wafers or shortbread cookies
• 2 tbsp unsalted butter, melted
• 2 tbsp strawberry gelatin powder

For Assembly:

• 6–8 large flour tortillas
• 1 cup fresh strawberries, diced
• ¼ cup powdered sugar (for dusting)

Instructions

Step 1: Prepare the Cheesecake Filling

Start by making the creamy center of your rolls. In a medium mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until the mixture is smooth and lump-free.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. This adds airiness and gives the filling that signature light, cheesecake texture.

Set the mixture aside or refrigerate if preparing in advance.

Step 2: Make the Shortcake Crumb Topping

Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed vanilla wafers or shortbread cookies with melted butter and strawberry gelatin powder. Stir until evenly coated.

Spread the mixture on a baking sheet and bake for 5–7 minutes until the crumbs are golden and fragrant. Let it cool completely—it will crisp up further as it cools, adding the perfect texture to your rolls.

Step 3: Assemble the Cheesecake Rolls

Lay out one flour tortilla on a flat surface. Spread an even layer of the cheesecake filling across the tortilla, leaving a small border around the edges.

Sprinkle diced strawberries generously over the filling.

Carefully roll the tortilla up tightly like a jelly roll, then wrap it in plastic wrap. Repeat with the remaining tortillas.

Refrigerate the rolls for at least 1 hour. This firms them up and makes slicing easier.

Step 4: Coat with Shortcake Crumbs

After chilling, remove the rolls from the fridge and take off the plastic wrap. Lightly brush the outside of each roll with a bit of softened butter (optional, but helps the crumbs stick better).

Roll each tortilla log in the cooled shortcake crumb mixture until fully coated. Press gently to adhere the crumbs.

Step 5: Slice and Serve

Using a sharp knife, slice each roll into 1-inch rounds. Wipe the knife clean between slices for neat edges.

Arrange the pieces on a serving platter and dust with powdered sugar for a beautiful finish.

These cheesecake rolls are best served chilled and are perfect for make-ahead entertaining.

Tips for Success

• Room Temperature Cream Cheese: This helps create a smooth, lump-free filling.
• Use Fresh, Firm Strawberries: Juicy but not mushy—this ensures they hold up in the rolls.
• Refrigeration is Key: Letting the rolls chill firms up the filling, making slicing cleaner and presentation prettier.
• Make it Your Own: Swap strawberries for raspberries or use chocolate-flavored cookies in the crumb topping.

Serving Ideas

Pair these rolls with:

• A scoop of vanilla ice cream for a decadent dessert plate.
• Fresh mint leaves or extra berries for garnish.
• A strawberry puree drizzle if serving plated at a dinner party.

Why You’ll Love These Cheesecake Rolls

• No-Bake Option: Aside from the quick crumb toasting, no oven time is required!
• Perfect for Parties: Great finger food for bridal showers, birthdays, and potlucks.
• Easy to Customize: Change up the fruit, flavor extract, or cookie base to suit the season or your pantry.

The Goods

Sweet Strawberry Shortcake Cheesecake Rolls

We appreciate you taking the time to rate!

No ratings yet

Creamy cheesecake and fresh strawberries wrapped in tortillas and rolled in crunchy shortcake crumbs. Easy, no-bake, and party-ready!

Course Dessert, Snack

Cuisine American

Recipes

For the Cheesecake Filling:

• 1 package 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• ½ cup heavy whipping cream whipped to stiff peaks

For the Shortcake Crumb Topping:

• 1 cup crushed vanilla wafers or shortbread cookies
• 2 tbsp unsalted butter melted
• 2 tbsp strawberry gelatin powder

For Assembly:

• 6 –8 large flour tortillas
• 1 cup fresh strawberries diced
• ¼ cup powdered sugar for dusting

Instructions

Step 1: Prepare the Cheesecake Filling

• Start by making the creamy center of your rolls. In a medium mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until the mixture is smooth and lump-free.
• In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. This adds airiness and gives the filling that signature light, cheesecake texture.
• Set the mixture aside or refrigerate if preparing in advance.

Step 2: Make the Shortcake Crumb Topping

• Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed vanilla wafers or shortbread cookies with melted butter and strawberry gelatin powder. Stir until evenly coated.
• Spread the mixture on a baking sheet and bake for 5–7 minutes until the crumbs are golden and fragrant. Let it cool completely—it will crisp up further as it cools, adding the perfect texture to your rolls.

Step 3: Assemble the Cheesecake Rolls

• Lay out one flour tortilla on a flat surface. Spread an even layer of the cheesecake filling across the tortilla, leaving a small border around the edges.
• Sprinkle diced strawberries generously over the filling.
• Carefully roll the tortilla up tightly like a jelly roll, then wrap it in plastic wrap. Repeat with the remaining tortillas.
• Refrigerate the rolls for at least 1 hour. This firms them up and makes slicing easier.

Step 4: Coat with Shortcake Crumbs

• After chilling, remove the rolls from the fridge and take off the plastic wrap. Lightly brush the outside of each roll with a bit of softened butter (optional, but helps the crumbs stick better).
• Roll each tortilla log in the cooled shortcake crumb mixture until fully coated. Press gently to adhere the crumbs.

Step 5: Slice and Serve

• Using a sharp knife, slice each roll into 1-inch rounds. Wipe the knife clean between slices for neat edges.
• Arrange the pieces on a serving platter and dust with powdered sugar for a beautiful finish.
• These cheesecake rolls are best served chilled and are perfect for make-ahead entertaining.