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I still remember the first time I made these rolls in my cozy Norwegian kitchen. It was late spring, and strawberries were everywhere. My kids had been begging for a sweet treat, so I decided to try something new. I had cream cheese, cookies, and a few fresh berries in the fridge. The resulting dessert felt like a revelation. Soft crêpes wrapped around whipped cream, sweet fruit, and a buttery cookie crunch. It tasted like a fancy pastry, yet it took me hardly any time at all.
My grandmother always said fresh fruit can make even the simplest dessert feel luxurious. So, I took her advice, combined strawberries with a cheesecake-style filling, and turned the whole thing into neat little rolls.
Today, I’m excited to share this favorite with you. It’s a dessert I like to call Strawberry Shortcake Cheesecake Rolls. Some of my friends call them a strawberry shortcake roll recipe. Others even refer to them as strawberry shortcake cheesecake dessert sushi rolls because of how they look after slicing. Regardless of the name, they’re delicious. I hope you enjoy them as much as I do.
Why I Love Strawberry Shortcake Cheesecake Rolls
I grew up in a small Norwegian town where we valued simple treats. Waffles with jam, sponge cake with whipped cream, and homemade cookies were typical Sunday desserts. When I discovered a no-bake option that blends the ease of crêpes with a creamy filling, I was delighted.
Here are some reasons these rolls are now top of my dessert list:
- They’re no-bake: No oven stress. That’s a big plus, especially in summer.
- They’re versatile: I can change up the filling. If we have raspberries or blueberries, I’ll use those instead.
- They look pretty: They look so fancy when cut, perfect for showing off at gatherings.
- They’re kid-friendly: My children love to help sprinkle cookies and spread the filling.
When I serve these rolls, they often remind me of a strawberry cake roll recipe, or even a strawberry swiss roll, except with less fuss. If you want more of a classic cake taste, you could adapt the method and use a thin cake base. But crêpes are often easier to handle, which suits busy schedules. There’s something magical about biting into a fluffy cream cheese layer, sweet strawberries, and buttery crumbs all at once.
Ingredients and Flavors
To make Strawberry Shortcake Cheesecake Rolls, you’ll need a few basic ingredients. I like to keep them simple so I can focus on the fresh berry flavor.
- Cream Cheese (8 oz / about 225 g), at room temperature
This is the star of the filling. It gives that classic cheesecake vibe. - Sugar (¼ cup / about 50 g)
Adjust to your taste. Some people want it sweeter, but I like a mild sweetness. - Vanilla Extract (1 teaspoon)
This lifts the filling, adding a warm aroma reminiscent of traditional cheesecake. - Heavy Cream (about 1 cup / 2.5 dl)
Whipped to stiff peaks. This lightens the cream cheese, so the filling becomes airy. - Fresh Strawberries (1 cup / 2.5 dl), diced
You can use more if you love strawberries. The bigger your sweet tooth, the more fruit you can mix in. - Sugar for Strawberries (2 tablespoons)
Helps draw out juices, making the strawberries juicier and sweeter. - Crushed Shortbread or Graham Crackers (1½ cups / about 150 g)
Use whatever plain cookies you have on hand. Shortbread provides a lovely buttery flavor. - Melted Butter (about ¼ cup / 60 g)
Mix this with the crushed cookies, so you get a moist crumble that’s easy to spread. - Crêpes or Thin Cake Layers (6 large pieces)
This acts like the wrapper. Store-bought crêpes work fine. If you’d prefer a cake-like texture, you can make a strawberry cake roll using cake mix or a japanese strawberry roll cake recipe for the base. - Icing Sugar (for decoration)
A little dusting on top makes everything look extra fancy.
The magic here comes from the blend of flavors: tangy cream cheese, sweet strawberries, and buttery cookie crumbs. I sometimes describe these rolls as a cross between a typical strawberry shortcake roll recipe and a mini cheesecake. The whipped cream adds fluff, while the strawberries bring fresh brightness. The cookie crumbs? They’re like a crunchy surprise, reminiscent of classic shortcake.
Step-by-Step Instructions
I love how straightforward this recipe is. If you’re used to making desserts that require baking, you’ll find these rolls a breeze. Here’s how I do it:
- Make the Cheesecake Filling
- Place the room-temperature cream cheese in a mixing bowl. Add ¼ cup sugar and 1 teaspoon vanilla extract.
- Beat until smooth. If the cream cheese is cold, it might form lumps. Let it soften first.
- In a separate bowl, whip the heavy cream until stiff peaks form. This should look firm enough that it holds shape.
- Carefully fold the whipped cream into the cream cheese mixture. Go slowly to keep the fluffiness.
- Prepare the Strawberries
- Dice the strawberries into small pieces.
- Sprinkle 2 tablespoons of sugar over them. Stir gently.
- Let the strawberries sit for about 10 minutes, so they release some of their sweet juices.
- Make the Cookie Mixture
- Crush your shortbread or graham crackers.
- Mix the cookie crumbs with melted butter until they’re moist but still crumbly.
- If the mixture seems too dry, add a bit more melted butter. If it’s too wet, throw in a few more crumbs.
- Assemble the Rolls
- Place one crêpe (or a thin cake layer) on a clean countertop.
- Spread a thin layer of the cream cheese filling, leaving a bit of space at the edges.
- Spoon some diced strawberries on top. Include a drizzle of that sweet strawberry juice.
- Sprinkle the cookie mixture evenly over the filling.
- Roll up the crêpe carefully, just like a strawberry swiss roll. Make sure it stays tight so everything holds together.
- Chill the Rolls
- Wrap each roll in plastic wrap to keep them in shape.
- Place them in the refrigerator for at least an hour, or up to several hours. The filling should firm up nicely.
- Cut and Serve
- Unwrap each roll.
- Slice them into 1-inch (2–3 cm) pieces, as if you’re cutting sushi.
- Dust the top with icing sugar.
- Arrange them on a serving plate. Enjoy the colorful swirl of white filling, red berries, and golden cookies.
This process is painless and quick. My children usually help me spread the fillings. They love playing “pastry chef” and sneaking a spoonful of sweet strawberry juice whenever they can. My youngest always giggles when we roll them up, saying they look like “strawberry sushi.” I can’t argue with that. They do have that fun appearance.
Personal Tips and Tricks
I’ve made these rolls so many times, I’ve picked up a few handy ideas along the way:
- Make sure your cream cheese is softened. If it’s too cold, you’ll end up with little lumps in your filling.
- Taste as you go. After adding sugar, take a tiny sample of the filling. If you prefer a bolder sweetness, sprinkle in a tad more sugar.
- Avoid overmixing. Fold the whipped cream gently into the cream cheese. Overmixing can deflate the airy structure.
- Pat the strawberries dry if they’re too juicy. Too much juice can make your rolls soggy.
- Do a test roll. If you’re worried about spillage, fill one crêpe lightly first. Practice rolling it up. Then adjust the filling amount on the next.
- Chill time is golden. I tried serving these right away once, and the slices didn’t hold their shape. That hour in the fridge lets the filling set, making slicing easier.
With these little tips, you’ll feel more confident in the kitchen. It’s okay to adjust the recipe as you like. Some folks add more cookie crumbs for extra crunch. Others prefer extra strawberries. The joy of cooking is making the recipe fit your taste.
Serving Ideas and Occasions
These rolls taste perfect for so many occasions. Because they’re no-bake, they’re especially great in warmer weather when you don’t want to heat up the house. Yet they’re also popular for winter get-togethers because they remind everyone of summer.
- Family Gatherings: Bring a tray of these to a potluck, and watch them vanish. They’re easy to transport if you keep them wrapped.
- Birthday Parties: Kids get excited by the sushi-like shape. They can pick them up by hand, which reduces plates or utensils.
- Romantic Nights: Pair with sparkling lemonade or a glass of bubbly. The vibrant red strawberries look gorgeous in candlelight.
- Holiday Treat: On festive occasions, I might do a drizzle of melted chocolate or add colorful sprinkles. It’s a quick way to dress them up.
For me, these are also a lifesaver when a friend drops by unexpectedly. I might have leftover filling or crêpes in the fridge. Whipping up a mini batch is fast, and it always impresses.
If you’re searching for more ideas to satisfy your sweet cravings, you can also check out these related recipes:
- Strawberry Kiss Cookies – Easy & Delicious Pink Treats
If you want a burst of fruit flavor and a cute pink color, these cookies are super festive. - Valentine’s Chocolate Bark Recipe – Easy & Festive Treat
Great for holiday celebrations or as a gift. You can make it fancy with sprinkles and decorative toppings.
I love collecting recipes that make me smile. Any time I can tie sweet nostalgia or bright flavors into a new dessert, I’m there. If you like these rolls, you might enjoy exploring other strawberry treats. The more ideas in your back pocket, the better!
Strawberry Shortcake Cheesecake Rolls
- Prep Time: 15 minutes
- Cook Time: 0 minutes (No-bake)
- Total Time: 1 hour 15 minutes (includes chilling)
- Yield: 6 rolls (12–18 slices)
- Category: Bakes
- Method: No-Bake
- Cuisine: Dessert
- Diet: Vegetarian
Description
A no-bake dessert featuring soft crêpes filled with whipped cream cheese, fresh strawberries, and buttery cookie crumbs. Perfect for summer, brunch, or celebrations!
Ingredients
Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) sugar
- 1 teaspoon vanilla extract
- 1 cup (2.5 dl) heavy cream, whipped
Strawberry Mixture:
- 1 cup (2.5 dl) fresh strawberries, diced
- 2 tablespoons sugar
Cookie Crumble:
- 1½ cups (150 g) crushed shortbread or graham crackers
- ¼ cup (60 g) melted butter
Assembly:
- 6 large crêpes (or thin cake layers)
- Powdered sugar for garnish
Instructions
Step 1: Make the Cheesecake Filling
- Beat softened cream cheese, sugar, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
Step 2: Prepare the Strawberries
- Dice strawberries and mix with sugar.
- Let sit for 10 minutes to release natural juices.
Step 3: Make the Cookie Crumble
- Combine crushed cookies with melted butter until a moist crumble forms.
Step 4: Assemble the Rolls
- Lay a crêpe flat, spread cheesecake filling evenly, and add strawberries and cookie crumbs.
- Roll up tightly like a sushi roll. Repeat for all crêpes.
Step 5: Chill & Serve
- Wrap each roll in plastic wrap and refrigerate for at least 1 hour.
- Slice into 1-inch pieces, dust with powdered sugar, and serve!
Notes
- Make Ahead: Best when chilled for at least an hour before serving.
- Variations: Try with raspberries, blueberries, or a chocolate drizzle.
- Storage: Store in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 slice (about 1/12 of recipe)
- Calories: ~210 kcal
- Sugar: ~12g
- Sodium: ~80mg
- Fat: ~14g
- Saturated Fat: ~8g
- Unsaturated Fat: ~4g
- Trans Fat: 0g
- Carbohydrates: ~18g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~40mg
Keywords: strawberry shortcake cheesecake rolls, strawberry cake roll recipe, no-bake strawberry dessert, cheesecake roll, strawberry shortcake roll recipe
Fun Variations
I’m known for getting experimental in the kitchen. Sometimes it works, sometimes not. But I’ve learned that these Strawberry Shortcake Cheesecake Rolls are super adaptable. You can create new flavors just by switching a few items. Here are some ways to play around:
- Berry Mix
- Swap some of the strawberries for raspberries or blueberries.
- You’ll get a fun splash of color and a slightly different sweet-tart balance.
- Tropical Twist
- Use small chunks of mango or pineapple instead of strawberries.
- Mix some shredded coconut into the cookie crumble.
- This adds a beachy vibe, perfect for summer parties.
- Chocolate Lover’s Spin
- Stir a tablespoon of cocoa powder into the cream cheese filling.
- Sprinkle mini chocolate chips on top of the filling.
- Drizzle melted chocolate over the sliced rolls.
- Citrus Zest
- Grate a little lemon or orange zest into the cream cheese mixture.
- This brings a tangy brightness that pairs well with strawberries.
- Cake Base Twist
- Use a thin sponge cake or strawberry cake roll using cake mix in place of crêpes.
- Let the cake cool first, then roll the filling.
- This approach transforms it into more of a strawberry cake roll with whipped cream style dessert.
Every variation has its own personality. My personal favorite is the chocolate twist. There’s something about strawberry and chocolate that feels so indulgent. Sometimes, if I’m serving a bigger group, I’ll make a variety platter. I’ll roll two crêpes with the basic recipe, two with a berry mix, and two with chocolate. That way, guests can choose their favorite slice.
Troubleshooting Common Pitfalls
Even simple recipes can have hiccups. Believe me, I’ve encountered my fair share of mishaps. Here are a few issues you might run into and ways to handle them:
Cracked Rolls
- If your crêpes are too dry or you used an older batch, they might crack.
- Try microwaving them briefly or brushing them with a little water or melted butter to soften.
Filling Leaks Out
- You might have used too much filling or not chilled it long enough.
- Next time, roll more gently and let them rest in the fridge longer.
- Also check if your whipped cream was firm enough.
Cookie Crumbs Falling Everywhere
- Make sure your cookie-butter mixture is moist enough to cling together.
- Another tip is to gently press the crumbs into the filling before rolling.
Soggy Rolls
- Overly juicy strawberries can release too much liquid. Try patting them dry with paper towels before rolling.
- Also, be sure to serve them fairly soon after cutting to avoid extra moisture seeping out.
Filling Too Sweet or Not Sweet Enough
- Taste test while mixing. Adjust the sugar bit by bit.
- If it’s too sweet, stir in a tablespoon of plain yogurt or a dash of lemon juice to balance.
I’ve discovered these little solutions by trial and error. The good news is that most mistakes are fixable. In fact, one time I had a big leak of cream cheese filling. I scooped it all up, re-chilled it, and tried again. The dessert still tasted amazing, just not as tidy.
Frequently Asked Questions About Strawberry Shortcake Cheesecake Rolls
Below are six questions I often hear from friends and family. I’ve answered them based on my own experiences, so I hope they clear up any doubts you might have.
Can I substitute the strawberries for other fruits?
Why is refrigeration necessary before serving?
How should I store leftover Strawberry Shortcake Cheesecake Rolls?
Is it possible to use a thin cake base instead of crêpes?
Why is my filling too runny?
How far in advance can I make this recipe for a party or gathering?
More Thoughts on Serving and Storage
When I bring these to family reunions, I sometimes slice them at home, then arrange them in a container with layers of parchment paper in between. This keeps the pieces separated. If you prefer to slice them on-site, pack the rolls whole and bring a sharp knife along.
- Keep them chilled: If it’s a warm day, place them on a tray with some ice packs underneath.
- Single-serve style: You could put each slice in a small cupcake liner to make it easy for guests to grab.
When I want to decorate them further, I pipe a tiny swirl of whipped cream on each slice, then top with a small strawberry piece or a mint leaf. That little garnish makes them look bakery-ready. My kids call it “fancy lunch box sushi.”
A Personal Touch: My Norwegian Perspective
I often think back to childhood summers in Norway. My mom had a small strawberry patch behind our house. We’d wait for those little red gems to ripen. Then we’d run outside with baskets, picking them by hand. They had this sweet, almost floral taste. We’d eat a bunch right away, then bring the rest inside to bake or whip into jam.
As an adult, I cherish those memories. I try to bring that same sense of warmth and family connection into my recipes. That’s why I love showing my children how to make something like these Strawberry Shortcake Cheesecake Rolls. It’s not just about the dessert. It’s about passing down a simple joy and creating new memories.
If you have kids or younger relatives, letting them help can spark a life-long love of cooking. They might mess up a bit—maybe too many cookie crumbs or a messy swirl of cream—but that’s part of the fun. In my experience, the tastiest dishes always come with a story or a bit of laughter in the kitchen.
Creative Twists for Special Occasions
Although the basic recipe is lovely, I sometimes adapt these rolls for holidays. Here are a few festive ideas:
Valentine’s Day
- Use heart-shaped cookie cutters to shape the crêpes before rolling.
- Add a drop of red food coloring to the cream cheese for a pink tint.
- Serve alongside a romantic chocolate drink or a glass of bubbly.
Easter
- Decorate with pastel sprinkles on top.
- Include tiny edible Easter egg candies in the cookie crumb layer.
- It brings a colorful twist kids adore.
Christmas
- Add a hint of cinnamon or nutmeg to the cookie mixture.
- Top with fresh mint leaves for a red-and-green holiday look.
- You can also drizzle a small amount of white chocolate over each slice.
Birthdays
- Write a message on each slice using melted chocolate or icing.
- For a child’s party, add colorful confetti sprinkles inside the roll.
My favorite part about these ideas is how easy they are. No need for a complicated baking marathon. You can keep the base method the same, then just do some final touches that suit the mood or event.
Comparing Crêpes to Cake Bases
I get a lot of questions about whether I prefer crêpes or a cake. Honestly, it depends on my mood. Crêpes are quick—no baking. They’re also thin and flexible. But a cake base can give you that nostalgic feeling of a strawberry roll cake japanese style, which is famously soft and airy.
For a strawberry cake roll with cream cheese filling, you’d bake a thin sponge, let it cool, then spread on the filling. Roll it carefully with parchment paper. The result is more cake-like, obviously, but that might be what you crave. Either way, the filling remains the same, and the star is still those sweet strawberries.
Encouraging Experimentation
I always tell my friends that cooking should be playful. Recipes are guidelines, not rigid rules. If your family loves chocolate, add chocolate chips. If you’re crazy about coconut, sprinkle coconut flakes. You can even make half your rolls with strawberries and half with a different fruit.
If you have leftover filling, you can store it in the fridge and serve it as a dip for fruit or cookies. Or make a mini parfait in a glass, layering the cream cheese mixture, fruit, and cookie crumbs. This is especially fun if you’re cooking for a smaller group and don’t want to make many rolls.
There’s a Norwegian saying, “Man lærer så lenge man lever”, which means “You learn as long as you live.” Every time I cook, I discover new tips or flavor ideas. That’s part of why I love this dessert so much—there’s always something new to try.
Final Thoughts on Strawberry Shortcake Cheesecake Rolls
This recipe has become a staple in my home. It blends simplicity with that wow-factor. Whenever I need a dessert that fits both kids and adults, these rolls are my go-to. I appreciate how the flavors feel classic, yet the presentation looks modern and fresh.
- No-bake convenience: Saves time and reduces stress.
- Family-friendly: Children love assembling (and eating!) these rolls.
- Customizable: You can alter the fruit, add chocolate, or try new spices.
- Perfect for gatherings: Pretty slices that are easy to handle.
If you’re ever in doubt about what dessert to bring to a potluck or a family reunion, pick this. I promise that people who love cheesecake or strawberries will be quick to ask for the recipe.
Happy rolling, and vel bekomme (bon appétit) from my family to yours!