Easy No-Bake Strawberry Shortcake Cheesecake Rolls

Benjamin

Easy No-Bake Strawberry Shortcake Cheesecake Rolls

These Strawberry Shortcake Cheesecake Rolls bring together the best of cheesecake, strawberry shortcake, and delicate crepes into one irresistible dessert. Filled with sweet, tangy cream cheese, juicy strawberries, and a buttery cookie crunch, these rolls are a no-bake delight that’s perfect for any occasion. Light, creamy, and packed with flavor, they’re as beautiful as they are delicious!

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 rolls

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

For the Cheesecake Filling:

8 oz cream cheese softened
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the Strawberries:

1 cup fresh strawberries diced
2 tablespoons granulated sugar

For the Cookie Crumb Layer:

1½ cups crushed shortbread cookies or graham crackers
¼ cup unsalted butter melted

For Assembly:

6 large crepes or thin cake layers
Powdered sugar for dusting

Method

Make the Cheesecake Filling: Beat the cream cheese, sugar, and vanilla until smooth. Whip the heavy cream separately, then fold it into the cream cheese mixture.
Macerate the Strawberries: Toss the diced strawberries with sugar and let them sit for 10 minutes.
Prepare the Cookie Crumb Layer: Mix the crushed cookies with melted butter until crumbly.
Assemble the Rolls: Spread cheesecake filling on each crepe, sprinkle with cookie crumbs, and add a spoonful of strawberries. Roll tightly.
Chill & Serve: Refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving.

Notes

- For a firmer roll, freeze for 20 minutes before slicing.
- Swap the strawberries for blueberries or raspberries for a different twist.
- Use store-bought crepes for an even quicker preparation.
- Store leftovers in the fridge for up to 3 days.

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