Fluffy Strawberry Cheesecake Rolls

This strawberry shortcake cheesecake roll transforms the classic American dessert into an elegant, sliceable treat that's perfect for special occasions or whenever you crave something indulgent. The combination of creamy cheesecake filling, sweet strawberries, and buttery cookie crumbs wrapped in delicate crepes creates a dessert that's as beautiful as it is delicious.

I created this recipe when planning my daughter's birthday party, needing something special but manageable. The look on everyone's faces when I brought out these spiral beauties was priceless. Now they're requested at every family gathering.

Ingredients

• Cream cheese: Room temperature is crucial for a smooth filling without lumps. Philadelphia brand offers the best consistency for this recipe.
• Granulated sugar: Provides sweetness and helps stabilize the filling. Use fine sugar for better incorporation.
• Vanilla extract: Adds warmth and depth to the filling. Pure extract rather than imitation gives the best flavor.
• Heavy whipping cream: Creates a light mousse-like texture. Look for cream with at least 36% fat content for the best whipping results.
• Fresh strawberries: The star of the show. Choose bright red, fragrant berries for maximum flavor.
• Shortbread cookies or graham crackers: Adds textural contrast and that classic shortcake element. Butter cookies work wonderfully too.
• Unsalted butter: Binds the crumb layer together. Using unsalted lets you control the overall saltiness.
• Crepes or thin cake layers: Forms the base of our rolls. You can make homemade crepes or use store-bought for convenience.
• Powdered sugar: Gives a beautiful finishing touch and subtle sweetness. Sift before using to avoid lumps.

How To Make Strawberry Shortcake Cheesecake Rolls

Prepare the cheesecake filling:

In a large mixing bowl, beat the softened cream cheese until completely smooth, about 2 minutes. Add sugar and vanilla, beating for another minute until well incorporated. The mixture should be silky smooth with no lumps. This base provides the signature cheesecake flavor.

Whip the cream:

In a separate chilled bowl, whip the heavy cream until it forms stiff peaks. You'll know it's ready when you lift the beater and the cream holds its shape firmly without drooping. Be careful not to overwhip or it will become grainy.

Combine the filling:

Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in three additions. Use a light hand with a scooping motion from bottom to top to maintain as much air as possible. The result should be fluffy yet stable.

Prepare the strawberries:

Toss the diced strawberries with sugar in a small bowl, then let them sit for 10 minutes. This process, called maceration, draws out the juices and intensifies the flavor. The strawberries should become glossy and slightly softer.

Make the cookie crumb mixture:

Crush the cookies until they resemble coarse sand, then mix thoroughly with melted butter. The mixture should hold together when pressed between your fingers. This creates the signature shortcake element of our dessert.

Assemble the rolls:

Lay a crepe flat on your work surface. Spread a thin, even layer of the cheesecake filling, leaving a half-inch border. Sprinkle with cookie crumbs, then arrange a portion of the macerated strawberries across the center.

Roll and chill:

Starting from the edge closest to you, carefully roll the crepe tightly, similar to making a sushi roll. Wrap each completed roll in plastic wrap, twisting the ends to secure. Refrigerate for at least one hour to firm up the filling and allow the flavors to meld.

Slice and serve:

Using a sharp knife, cut each chilled roll into 1-inch pieces. For the cleanest cuts, wipe your knife between slices. Arrange on a serving plate and dust generously with powdered sugar just before serving.

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The moment I serve these rolls at gatherings, they become the centerpiece of conversation. My favorite part is watching guests discover the layers as they take their first bite. The contrast between the creamy filling and the juicy strawberries creates a magical experience that makes me proud every time I prepare this recipe.

Storage Tips

These rolls keep beautifully in the refrigerator for up to three days if properly wrapped. Keep them in their plastic wrap until ready to slice and serve to maintain moisture. I recommend not dusting with powdered sugar until just before serving, as it tends to dissolve into the crepes if left too long. If you notice the crepes becoming slightly soft after storage, a brief 10-minute rest at room temperature revives their texture perfectly.

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Ingredient Substitutions

The beauty of this recipe lies in its adaptability. For a lighter version, substitute Neufchâtel cheese for regular cream cheese and use light whipping cream. Allergic to strawberries? Raspberries, blueberries, or peaches work wonderfully as alternatives. The cookie layer offers endless variations too. Try chocolate graham crackers for a chocolate-covered strawberry vibe, or gingersnaps for a spicy contrast. In a pinch, you can use store-bought cake rolls sliced lengthwise instead of crepes, though the texture will be different.

Serving Suggestions

For an elegant presentation, arrange the sliced rolls on a platter with fresh whole strawberries and mint leaves scattered between them. A drizzle of chocolate sauce creates a stunning visual contrast. When serving for a special occasion, consider placing the unsliced rolls on a platter and slicing them tableside for a dramatic effect. These rolls pair beautifully with a glass of champagne for celebrations or a cup of afternoon tea for casual gatherings.

The History Behind The Rolls

This dessert draws inspiration from the classic American strawberry shortcake, which dates back to the 1850s. Traditional shortcake featured a sweet biscuit with strawberries and cream. My version incorporates elements of Japanese cake rolls and American cheesecake for a fusion dessert that honors tradition while creating something uniquely modern. The rolled presentation was inspired by my travels through European patisseries, where similar techniques create visually stunning desserts that maintain their structure without being overly complicated.

Frequently Asked Questions

→ How can I ensure my cheesecake filling is smooth?

Make sure the cream cheese is softened to room temperature before beating it with sugar and vanilla extract. This ensures a silky, smooth texture for the filling.

→ Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries. Thaw them completely and drain off excess liquid before macerating with sugar.

→ What’s the best way to crush cookies for the crumb layer?

Place the cookies in a resealable plastic bag and crush them with a rolling pin. Alternatively, pulse them in a food processor for a finer texture.

→ Can I prepare these rolls in advance?

Yes, you can make the rolls a day ahead and refrigerate them. Just slice and dust with powdered sugar before serving.

→ What can I use as a substitute for crepes?

You can replace crepes with thin cake layers or large, soft tortillas as an alternative base for the rolls.

→ How do I prevent the rolls from unrolling after assembly?

Wrap each roll tightly in plastic wrap and refrigerate them for at least an hour. This helps them set and hold their shape.