Strawberry Shortcake Cheesecake Roll Ups

Strawberry Shortcake Cheesecake Rolls: A No-Bake Summer Delight. Imagine the perfect bite: creamy cheesecake filling, sweet macerated strawberries, and buttery shortcake crumbs, all wrapped in delicate, golden crepes. These Strawberry Shortcake Cheesecake Rolls are a stunning dessert that combines the best of three classic treats into one elegant, no-bake creation. Perfect for summer gatherings, brunches, or just because, these rolls are as beautiful as they are delicious.

I created these rolls during a summer family gathering when I couldn’t decide between cheesecake and strawberry shortcake. The moment everyone took their first bite, I knew I had a winner. Now, they’re a requested favorite at every celebration.

Essential Ingredients

• Cream Cheese: Use full-fat cream cheese at room temperature for a smooth, lump-free filling.
• Fresh Strawberries: Choose ripe, fragrant berries for the best flavor.
• Thin Crepes: Store-bought or homemade, they should be pliable and easy to roll.
• Shortcake Crumbs: Make your own from scratch or use crushed butter cookies for a quick shortcut.
• Heavy Cream: High-fat cream whips up stiffer, helping the filling hold its shape.

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Step-by-Step Instructions

Prepare the Cheesecake Filling:

In a large bowl, beat 8 ounces of softened cream cheese until smooth and creamy.

Gradually add ½ cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until fully combined.

In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until smooth.

Cover and chill the filling for 30 minutes to firm up.

Prepare the Strawberries:

Wash and dry 2 cups of fresh strawberries.

Slice them into small, uniform pieces.

If desired, toss the strawberries with 1-2 tablespoons of sugar to macerate them and enhance their sweetness.

Pat the berries dry with paper towels to remove excess moisture.

Assemble the Rolls:

Lay 6-8 thin crepes flat on a clean surface.

Spread a thin, even layer of the cheesecake filling over each crepe.

Arrange the strawberry pieces evenly over the filling.

Sprinkle a generous amount of shortcake crumbs over the strawberries.

Starting from one edge, tightly roll up each crepe.

Wrap each roll in plastic wrap and chill for at least 2 hours to set.

Final Touches:

Once chilled, unwrap the rolls and slice them into 1-inch pieces using a sharp knife.

Arrange the pinwheels on a serving platter.

Garnish with fresh strawberries, mint leaves, and a dusting of powdered sugar.

I’ve made these rolls countless times, and I’ve learned that patience is key. One summer, I rushed the chilling process and ended up with a messy (but still delicious) dessert. Now, I always give each step the time it needs for picture-perfect results.

Troubleshooting Common Issues

Filling Too Soft:

If the filling isn’t firm enough, beat in a tablespoon of softened cream cheese at a time until it reaches the right consistency.

Crepes Cracking:

Warm the crepes slightly or use a lighter touch when spreading the filling to prevent cracks.

Soggy Rolls:

Ensure the strawberries are thoroughly dried before assembling.

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Make-Ahead and Storage Tips

These rolls actually taste better when made ahead, as the flavors have time to meld. Store them in the refrigerator, covered, for up to 24 hours before serving. Keep them wrapped in plastic to prevent the crepes from drying out.

Final Thoughts. These Strawberry Shortcake Cheesecake Rolls are more than just a dessert—they’re a celebration of flavors and textures. The creamy cheesecake filling, sweet strawberries, and buttery crumbs come together in a way that’s both comforting and exciting. Whether you’re serving them at a party or enjoying them as a special treat, these rolls are sure to bring smiles to the table.

I’ll never forget the first time I made these rolls. Seeing the joy on my family’s faces reminded me why I love creating recipes. It’s these moments that make time in the kitchen so special. So, grab your ingredients and get ready to make something truly unforgettable.

Frequently Asked Questions

→ Can I use store-bought crepes?

Yes, store-bought crepes work great for this recipe.

→ Can I use frozen strawberries?

Fresh strawberries are best, but you can use frozen strawberries if needed. Thaw them completely and drain any excess liquid.

→ Can I make this ahead of time?

Yes, you can make the rolls ahead of time and chill them in the refrigerator. Slice and dust with powdered sugar just before serving.

→ What can I use instead of shortbread cookies?

Graham crackers or vanilla wafers are good substitutes.

→ How do I prevent the crepes from tearing?

Make sure the crepes are at room temperature and be gentle when rolling them.