These Sweet Strawberry Shortcake Cheesecake Rolls are a heavenly dessert that combines the rich creaminess of cheesecake with the fluffy, fruity flavors of strawberry shortcake. Perfect for summer gatherings, these rolls are easy to make, utterly delicious, and sure to impress.
Ingredients
For the Rolls
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup powdered sugar (for dusting)
1/2 cup heavy whipping cream, whipped to stiff peaks
1 cup fresh strawberries, diced
For the Shortcake Crumb Topping
1 cup crushed vanilla wafers or shortbread cookies
2 tablespoons unsalted butter, melted
2 tablespoons strawberry gelatin powder
For Assembly
6–8 large flour tortillas
Instructions
Prepare the Cheesecake Filling
In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
Fold in the whipped cream until well combined. Set aside.
Make the Shortcake Crumb Topping
In a separate bowl, mix crushed vanilla wafers, melted butter, and strawberry gelatin powder until evenly combined.
Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or until golden. Let it cool completely.
Assemble the Rolls
Lay out a tortilla flat and spread a generous layer of cheesecake filling.
Sprinkle diced strawberries evenly on top.
Roll the tortilla tightly, then wrap it in plastic wrap. Repeat for the remaining tortillas.
Refrigerate the rolls for at least 1 hour to firm up.
Coat with Shortcake Crumbs
Once chilled, remove the rolls from the plastic wrap and lightly brush the outside with softened butter.
Roll each in the shortcake crumb mixture until fully coated.
Slice and Serve
Cut each roll into 1-inch slices and arrange on a serving plate.
Dust with powdered sugar for a final touch.
Notes
For extra flavor, drizzle the rolls with melted white chocolate or strawberry sauce before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
FAQs
Can I make these ahead of time?
Yes, you can make the rolls up to a day in advance. Keep them wrapped and refrigerated, then coat with crumbs and slice just before serving for best texture.
Can I use frozen strawberries?
Fresh strawberries are best for texture, but you can use thawed frozen strawberries if needed. Make sure to drain them well to avoid soggy rolls.
What can I use instead of tortillas?
You can use crepes or thin sponge cake sheets for a more traditional dessert roll, but tortillas give a nice contrast and are easy to work with.
Can I freeze these rolls?
Freezing is not recommended, as the texture of the whipped cream and strawberries may become watery after thawing.
Is there a dairy-free version?
You can substitute dairy-free cream cheese and coconut whipped topping. Keep in mind that the flavor and texture may vary slightly.
Can I make this gluten-free?
Yes, use gluten-free tortillas and ensure your cookie crumbs are gluten-free as well.
Sweet Strawberry Shortcake Cheesecake Rolls
- Total Time: 27 minutes
- Yield: 6–8 servings 1x
Description
These Sweet Strawberry Shortcake Cheesecake Rolls are a heavenly dessert that combines the rich creaminess of cheesecake with the fluffy, fruity flavors of strawberry shortcake. Perfect for summer gatherings, these rolls are easy to make, utterly delicious, and sure to impress.
Ingredients
For the Rolls
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup powdered sugar (for dusting)
1/2 cup heavy whipping cream, whipped to stiff peaks
1 cup fresh strawberries, diced
For the Shortcake Crumb Topping
1 cup crushed vanilla wafers or shortbread cookies
2 tablespoons unsalted butter, melted
2 tablespoons strawberry gelatin powder
Instructions
Prepare the Cheesecake Filling
In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
Fold in the whipped cream until well combined. Set aside.
Make the Shortcake Crumb Topping
In a separate bowl, mix crushed vanilla wafers, melted butter, and strawberry gelatin powder until evenly combined.
Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or until golden. Let it cool completely.
Assemble the Rolls
Lay out a tortilla flat and spread a generous layer of cheesecake filling.
Sprinkle diced strawberries evenly on top.
Roll the tortilla tightly, then wrap it in plastic wrap. Repeat for the remaining tortillas.
Refrigerate the rolls for at least 1 hour to firm up.
Coat with Shortcake Crumbs
Once chilled, remove the rolls from the plastic wrap and lightly brush the outside with softened butter.
Roll each in the shortcake crumb mixture until fully coated.
Slice and Serve
Cut each roll into 1-inch slices and arrange on a serving plate.
Dust with powdered sugar for a final touch.
Notes
For extra flavor, drizzle the rolls with melted white chocolate or strawberry sauce before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 7 minutes
- Cook Time: 20 minutes