Strawberry Shortcake Cheesecake Rolls

A Springtime Classic with a No-Bake Twist

When the chill of winter gives way to blooming flowers and longer days, our cravings shift from hearty stews to lighter, fresher flavors. One of the standout stars of spring is the humble strawberry—sweet, juicy, and bursting with vibrant color. Growing up in a family where every season was marked by a signature dessert, spring was reserved for strawberry shortcake. But in my kitchen today, that classic has evolved into something even more special—Strawberry Shortcake Cheesecake Rolls.

Inspired by my Italian grandmother’s love for cream-based desserts and the all-American shortcake tradition, this no-bake recipe combines layers of smooth cheesecake, buttery shortcake crumble, and sweet strawberry filling, all rolled into an elegant log. It’s ideal for spring gatherings, Mother’s Day brunches, or any occasion that calls for a fresh yet indulgent treat.

Why This Dessert Stands Out

There are countless strawberry desserts out there, but this one checks every box:

• No oven required: Perfect for warm spring days.
• Classic flavor fusion: Brings together cheesecake richness and the nostalgic taste of shortcake.
• Stunning presentation: Slices reveal beautiful swirls of filling and fruit.
• Scalable and customizable: Can be made ahead or adapted for different dietary needs.

These strawberry shortcake cheesecake rolls are more than a dessert—they’re a celebration of the season and a crowd-pleaser that leaves a lasting impression.

Ingredients You’ll Need

Shortcake Base:

• 2 cups shortbread cookies or graham crackers, finely crushed
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt

Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup full-fat sour cream or Greek yogurt
• 1 teaspoon pure vanilla extract
• 1 1/2 cups whipped cream or whipped topping

Strawberry Layer:

• 1 1/2 cups fresh strawberries, finely chopped
• 1 tablespoon lemon juice
• 2 tablespoons sugar
• 1 tablespoon cornstarch (optional, for thickening)

Garnishes (Optional):

• Additional whipped cream
• Halved strawberries
• Extra shortcake crumbs for sprinkling

Tools Required

• Mixing bowls
• Electric mixer
• Spatula
• Saucepan
• 9×13-inch sheet pan
• Parchment paper or plastic wrap
• Rolling pin (optional)
• Serrated knife for slicing

Step-by-Step Recipe

Step 1: Create the Shortcake Crust

1. In a mixing bowl, combine crushed cookies, sugar, and a pinch of salt.
2. Stir in the melted butter until the mixture is fully moistened.
3. Press the mixture into a lined 9×13-inch pan, forming an even rectangle. Use the back of a spoon or a glass to flatten firmly.
4. Chill in the freezer for 20 minutes to set.

Step 2: Prepare the Cheesecake Filling

1. Beat cream cheese with powdered sugar until smooth and fluffy.
2. Add in sour cream and vanilla, mixing well.
3. Gently fold in whipped cream or topping, being careful not to deflate the mixture.
4. Chill in the fridge for 15 minutes before using.

Step 3: Make the Strawberry Compote

1. Combine strawberries, sugar, and lemon juice in a small saucepan.
2. Cook over medium heat for 8–10 minutes until the strawberries release their juices.
3. For a thicker filling, stir in a cornstarch slurry and simmer for an additional 1–2 minutes.
4. Remove from heat and cool completely.

Step 4: Assemble the Roll

1. On a large piece of parchment or plastic wrap, lay out the chilled shortcake crust.
2. Spread the cheesecake filling evenly over the surface.
3. Add dollops of strawberry compote across the filling and gently spread it in a thin layer.
4. Using the parchment or wrap as a guide, slowly roll the dessert from one short end to the other, like a jelly roll.
5. Wrap the roll tightly and refrigerate for at least 6 hours or overnight.

Step 5: Serve and Garnish

1. Carefully unwrap the roll and place it on a serving board or platter.
2. Top with whipped cream, strawberries, and a sprinkle of cookie crumbs.
3. Slice using a sharp, serrated knife, wiping the blade between cuts for clean slices.

Tips for Best Results

• Don’t skip chilling: A well-chilled roll slices beautifully and holds its shape.
• Use firm, ripe strawberries: Overripe berries can make the compote too watery.
• Layer evenly: This ensures a consistent taste and beautiful swirl in every slice.
• Plastic wrap helps: It makes rolling easier and keeps the shape intact.

Creative Variations

• Lemon Cheesecake Twist: Add lemon zest to the cheesecake filling for a citrusy boost.
• Berry Medley Version: Combine strawberries with blueberries or raspberries.
• Chocolate Drizzle: Finish with a drizzle of melted white or dark chocolate.
• Gluten-Free Adaptation: Use gluten-free shortbread cookies.

Pairing Suggestions

These strawberry shortcake cheesecake rolls are rich yet light enough to pair with:

• A glass of Prosecco or sparkling lemonade
• Vanilla bean ice cream
• A fresh fruit salad
• Light herbal teas like mint or chamomile

Make-Ahead and Storage

Make-Ahead Tips:

• Best made the night before for easier slicing.
• Can be prepped up to 24 hours in advance.

Storage:

• Refrigerate in an airtight container for up to 4 days.
• Freeze slices wrapped in wax paper and stored in a freezer-safe container for up to 2 months.

Why This Dessert is Ideal for Spring

Spring is the season for fresh fruit, gentle indulgence, and effortless hosting. This dessert embodies all of those:

• It highlights strawberries at their seasonal peak.
• It skips the oven, keeping your kitchen cool.
• It serves beautifully, whether for Easter, a picnic, or Sunday brunch.

Health Considerations

While not a diet dessert, you can make lighter choices:

• Use reduced-fat cream cheese and Greek yogurt.
• Opt for a sugar substitute like stevia or erythritol.
• Choose low-sugar graham crackers for the crust.

Common Mistakes to Avoid

• Overfilling: Too much filling makes rolling difficult.
• Rolling while warm: Let layers chill properly before assembling.
• Skipping the wrap: The roll needs support to hold its shape while chilling.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them first to prevent excess moisture. Cooking them down in the compote is essential.

Can I make this dessert gluten-free?
Absolutely. Just use certified gluten-free shortbread cookies or graham crackers for the crust.

How long does the roll need to chill?
A minimum of 6 hours is needed, but overnight chilling gives the best structure and flavor.

Can I use Cool Whip instead of homemade whipped cream?
Yes. Cool Whip holds up well in no-bake desserts and helps maintain the texture of the filling.

What’s the best way to slice the roll cleanly?
Use a sharp serrated knife and wipe it clean between each cut for the neatest presentation.

How do I keep the crust from crumbling?
Make sure the shortbread crumb is fully moistened with butter and packed tightly before chilling.

Love Cheesecake Desserts?

If cheesecake is your jam, don’t miss out on these:

• Vanilla Crème Brûlée Cheesecake Cupcakes
• Churro Cheesecake Bars
• Mulberry Cheesecake Squares

Strawberry Shortcake Cheesecake Rolls

This no-bake spring dessert combines fresh strawberries, a creamy cheesecake filling, and a buttery shortcake crust into a stunning rolled treat.

• Mixing Bowl
• Electric mixer
• Saucepan
• Spatula
• 9×13-inch Pan

Shortcake Crust

• 2 cups crushed shortbread cookies (or graham crackers)
• 6 tablespoons unsalted butter (melted)
• 2 tablespoons granulated sugar

Cheesecake Filling

• 16 oz cream cheese (softened)
• 1/2 cup powdered sugar
• 1/2 cup sour cream (or Greek yogurt)
• 1 teaspoon vanilla extract
• 1 1/2 cups whipped cream (or whipped topping)

Strawberry Layer

• 1 1/2 cups fresh strawberries (finely chopped)
• 1 tablespoon lemon juice
• 2 tablespoons sugar
• 1 tablespoon cornstarch (optional, for thickening)

1. Mix crushed cookies, sugar, and melted butter. Press into a lined 9×13 pan and freeze for 20 minutes.

2. Beat cream cheese and powdered sugar until smooth. Add sour cream and vanilla. Fold in whipped cream and chill.

3. Simmer chopped strawberries with sugar and lemon juice. Add cornstarch if thickening is needed. Let cool.

4. Spread cheesecake filling over crust, then add the cooled strawberry layer. Roll into a log using parchment and chill overnight.

5. Unwrap, garnish with fresh strawberries and whipped cream. Slice and serve cold.

You can freeze individual slices for up to 2 months. Use other berries like raspberries for variation.

Dessert

American

strawberry shortcake cheesecake rolls

Conclusion

Strawberry Shortcake Cheesecake Rolls are more than just a dessert—they’re a springtime celebration. Combining nostalgic flavors with modern no-bake ease, they offer a refreshing, indulgent treat that’s easy to prepare and hard to forget. Whether you’re hosting a brunch, enjoying a picnic, or just celebrating the season, this dessert brings smiles with every slice.

Strawberries, cheesecake, and shortcake—some combinations are just meant to be. Try it once, and you’ll find yourself coming back to this recipe every spring.