No-Bake Strawberry Shortcake Cheesecake Rolls (Dessert Sushi!)

Introduction & Inspiration

Get ready for a truly charming, innovative, and incredibly delicious no-bake dessert that brilliantly captures the beloved flavors of strawberry shortcake and creamy cheesecake, all presented in a fun, elegant rolled-up format! These Strawberry Shortcake Cheesecake Rolls are a delightful confection. Imagine soft, delicate crepes (or thin cake layers) generously spread with a light and fluffy vanilla cheesecake filling, then layered with sweet, macerated fresh strawberries and a sprinkle of buttery cookie crumbs, all rolled tightly, chilled, and sliced to reveal beautiful swirls. It’s like dessert sushi, but with a classic American twist!

My inspiration for this recipe comes from wanting to create a unique, no-bake dessert that’s perfect for spring and summer gatherings, showers, or anytime you want an elegant yet surprisingly simple sweet treat. The individual roll slices are so pretty and offer a perfect bite of all the wonderful components.

These rolls are light, creamy, fruity, with a hint of crunch, and they require absolutely no oven time, making them ideal for warmer days or when you need an impressive make-ahead dessert. It is a perfect no-bake dessert recipe.

Nostalgic Appeal / Comfort Factor

Strawberry shortcake is a quintessential nostalgic dessert, evoking feelings of summer, fresh berries, picnics, and simple, joyful sweetness. Cheesecake, with its creamy texture and tangy flavor, is another universally loved comfort food, often associated with celebrations and indulgence.

This recipe takes these beloved comfort food concepts and reimagines them in a playful, sophisticated new way. The familiar taste of fresh strawberries, creamy cheesecake, and buttery cookie crumbs (reminiscent of a shortcake biscuit or graham cracker crust) delivers pure comfort, while the elegant rolled and sliced presentation feels special and unique.

It’s a dessert that feels both delightfully innovative and comfortingly familiar, sure to bring smiles. A perfect dessert to share.

Homemade Focus (No-Bake Assembly & Filling)

While this recipe offers the convenience of using store-bought crepes or pre-made thin cake layers, the true homemade focus shines in the preparation of the luscious no-bake cheesecake filling, the fresh macerated strawberry mixture, and the buttery cookie crumb element.

You’re whipping fresh heavy cream to stiff peaks and gently folding it into a smooth blend of cream cheese, sugar, and vanilla to create an incredibly light and airy cheesecake filling. The strawberries are freshly diced and macerated with sugar to enhance their sweetness and create a lovely syrup. Even the simple cookie crumb mixture is a homemade touch that adds crucial texture. The careful assembly and rolling process are also key to the homemade charm.

It celebrates how easily you can create distinct, fresh, homemade components for a stunning no-bake dessert with impressive results. The homemade cheesecake filling is incredible.

Flavor Goal

The primary flavor goal is a harmonious and refreshing blend of sweet, juicy fresh strawberries, a light yet creamy and tangy vanilla cheesecake filling, and buttery, slightly salty cookie crumbs, all encased in a soft, delicate crepe or cake wrapper.

The cheesecake filling should be airy, smooth, and perfectly balanced between the tang of cream cheese and the sweetness of powdered sugar, with distinct vanilla notes. The macerated strawberries should be sweet, juicy, and retain some of their fresh fruit texture. The cookie crumbs (shortbread or graham cracker) provide a delightful buttery crunch and a hint of saltiness. The wrapper should be tender and neutral, allowing the fillings to shine. A final dusting of powdered sugar adds a touch of elegance and sweetness.

The overall experience should be a cool, creamy, multi-textured dessert bursting with fresh strawberry and creamy cheesecake flavors, offering a delightful interplay of sweet, tangy, and buttery notes. A perfect balance between flavour and texture.

Ingredient Insights

For the Cheesecake Filling:

• Cream Cheese (Softened): The essential tangy, creamy foundation. Use full-fat, brick-style, properly softened to room temperature for a smooth, lump-free result.
• Granulated Sugar (for cheesecake filling): Sweetens the cheesecake filling. (Recipe lists “1/4 cup granulated sugar” in ingredients, but instructions say “powdered sugar” for cheesecake filling. The ingredients list “1/2 cup powdered sugar” later. I will assume the “1/4 cup granulated sugar” in ingredients list item 02 is intended for the cheesecake filling as per instructions Step 01 which is about the cheesecake filling, and the “1/2 cup powdered sugar” in ingredient list item 09 is the one used in Step 03. To avoid confusion, I will use the ½ cup powdered sugar in the filling as per ingredient list item 09 and instruction step 03, and the 2 tbsp granulated sugar for macerating strawberries as per ingredient list item 06 and instruction step 03). Correcting based on recipe text: The ingredient list is a bit confusing. 02 is “1/4 cup granulated sugar”. 06 is “2 tablespoons granulated sugar” (for strawberries). 09 is “1/2 cup powdered sugar” (for cheesecake filling). Instructions say in Step 01 (making cheesecake filling) “Beat cream cheese, sugar, and vanilla…” and Step 03 (making filling) “Mix in powdered sugar and vanilla…” This is contradictory. I will follow the ingredient quantities and assume Step 01 should use powdered sugar.
  • Let’s use the ingredients as listed by number for clarity:
    • Cream Cheese (01 from similar recipe context, 08 here)
    • Powdered Sugar (09 for cheesecake filling)
    • Vanilla Extract (03 or 08 from similar context, 08 here is 1 tsp for cheesecake filling)
• Vanilla Extract (for filling): Enhances the sweet, creamy flavors.
• Heavy Whipping Cream (Cold): Whipped to stiff peaks and folded in, this creates the signature light, airy, mousse-like texture of the no-bake cheesecake filling. Must be cold to whip properly.

For the Strawberry Mixture:

• Fresh Strawberries (Diced): Provide fresh fruit flavor and juicy texture. About 1 cup diced.
• Granulated Sugar (2 tablespoons for strawberries): Macerates the strawberries, drawing out their juices and sweetening them slightly.

For the Cookie Crumb Layer:

• Crushed Shortbread Cookies or Graham Crackers: Provide a buttery, slightly salty crunch and texture reminiscent of a shortcake biscuit or cheesecake crust. 1 ½ cups crushed.
• Unsalted Butter (Melted): Binds the cookie crumbs together.

For the Wrappers:

• Large Crepes or Thin Cake Layers: 6 are needed. Store-bought thin crepes (sweet or plain) or very thinly sliced, flexible layers of sponge cake or angel food cake would work. They need to be pliable enough to roll without cracking.

Garnish:

• Powdered Sugar: For a delicate, sweet dusting.

Essential Equipment

• Mixing Bowls (Large, Medium, Small): For cheesecake filling, whipped cream, strawberries, and cookie crumbs.
• Electric Mixer (Handheld or Stand Mixer with Whisk/Paddle Attachments): Essential for beating cream cheese smooth and for whipping heavy cream to stiff peaks.
• Rubber Spatula: Crucial for gently folding whipped cream into the cheesecake base and for spreading layers.
• Knife & Cutting Board: For dicing strawberries.
• Food Processor (Optional, or Ziploc Bag & Rolling Pin): For crushing cookies into crumbs.
• Measuring Cups & Spoons:
• Plastic Wrap: For wrapping and chilling the assembled rolls.
• Sharp Knife: For slicing the chilled rolls neatly.

Ingredients

(Based on 1x column, makes approx. 6 rolls)

Cheesecake Filling:

• ▢ 8 oz cream cheese, softened to room temperature
• ▢ ½ cup powdered sugar, sifted
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup heavy whipping cream, cold

Strawberry Mixture:

• ▢ 1 cup fresh strawberries, diced
• ▢ 2 tablespoons granulated sugar

Cookie Crumb Layer:

• ▢ 1 ½ cups crushed shortbread cookies or graham crackers
• ▢ ¼ cup (½ stick) unsalted butter, melted

Wrappers & Garnish:

• ▢ 6 large crepes (store-bought or homemade) or very thin, flexible cake layers
• ▢ Powdered sugar, for dusting

Step-by-Step Instructions

1. Prepare Cheesecake Filling:

• Ensure your cream cheese is fully softened to room temperature. In a large mixing bowl, using an electric mixer, beat the softened cream cheese, sifted powdered sugar, and 1 teaspoon vanilla extract on medium speed until completely smooth and creamy, with no lumps. Scrape down the sides of the bowl as needed.
• In a separate, clean, chilled medium bowl, whip the cold heavy whipping cream with an electric mixer (using whisk attachments) until stiff peaks form.
• Gently fold the prepared whipped cream into the cream cheese mixture using a rubber spatula until just combined and no streaks remain. Be careful not to overmix and deflate the whipped cream. Set this cheesecake filling aside (you can chill it briefly if your kitchen is very warm).

2. Macerate Strawberries:

• Wash, hull, and dice the fresh strawberries. You’ll need about 1 cup.
• In a small bowl, combine the diced strawberries with the 2 tablespoons of granulated sugar. Stir gently.
• Let the strawberries sit at room temperature for about 10 minutes to macerate. This will draw out their juices and create a light syrup.

3. Make Cookie Crumb Mixture:

• Crush the shortbread cookies or graham crackers into fine crumbs (using a food processor or a sealed bag and rolling pin). You should have about 1 ½ cups of crumbs.
• In a small bowl, combine the crushed cookies with the ¼ cup of melted unsalted butter. Stir with a fork until the crumbs are evenly moistened and resemble wet sand.

4. Assemble the Rolls:

• Lay one crepe or thin cake layer flat on a clean work surface.
• Spread a portion (about 1/6th) of the cheesecake filling evenly over the surface of the crepe, leaving a small border (about ½ inch) along one edge to help with sealing.
• Sprinkle a portion (about 1/6th) of the buttery cookie crumb mixture over the cheesecake filling.
• Spoon a portion (about 1/6th) of the macerated strawberries (with some of their syrup) over the crumbs.
• Starting from one edge, tightly roll the crepe or cake layer up into a snug cylinder, like a sushi roll or a small jelly roll. If using crepes, the natural moisture usually helps them seal, or you can use a tiny dab of extra cheesecake filling on the edge.
• Repeat with the remaining crepes/cake layers, cheesecake filling, cookie crumbs, and strawberries.

5. Chill the Rolls:

• Carefully wrap each assembled roll tightly in plastic wrap.
• Place the wrapped rolls in the refrigerator and chill for at least 1 hour (or up to 4 hours) to allow the filling to firm up and the flavors to meld. This also makes them much easier to slice neatly.

6. Slice, Garnish, and Serve:

• Once thoroughly chilled, unwrap the Strawberry Shortcake Cheesecake Rolls.
• Using a very sharp, thin-bladed knife, carefully slice each roll into 1-inch thick pieces (or desired thickness). Wipe the knife clean with a damp paper towel between slices for the neatest presentation.
• Arrange the sliced rolls on a serving platter or individual dessert plates.
• Just before serving, dust generously with powdered sugar.
• Serve chilled and enjoy these delightful no-bake treats!

Troubleshooting

• Cheesecake Filling Too Loose/Runny (Before Chilling): Heavy cream not whipped to stiff enough peaks; cream cheese too warm and liquidy; mixture over-folded, deflating whipped cream. Ensure cold cream and stiff peaks. Fold gently. Chilling is crucial for setting.
• Rolls Unrolling or Difficult to Roll: Wrapper (crepe/cake) too stiff or dry; overfilled. If using crepes, ensure they are fresh and pliable. Don’t overstuff. Roll tightly.
• Crepes Tearing During Assembly: Crepes too thin or delicate; filling spread too aggressively. Handle crepes gently.
• Strawberries Too Watery in Filling: Didn’t drain excess syrup if any was very abundant after macerating, or strawberries were very juicy. A little syrup is good, too much can make it messy.
• Slicing Messy: Rolls not chilled sufficiently; knife not sharp enough. Thorough chilling is key for firm filling. Use a hot, clean knife technique (dip in hot water, wipe dry between cuts).

Tips and Variations

• Wrapper Choice: Thin, pliable crepes (store-bought or homemade) work beautifully. Very thin slices of a flexible sponge cake or angel food cake (from a loaf) could also be used.
• Soften Cream Cheese Properly: Essential for a smooth, lump-free cheesecake filling.
• Whip Cream to Stiff Peaks: This provides the lightness and stability for the no-bake filling.
• Gentle Folding: Crucial when combining whipped cream with the cream cheese base to maintain airiness.
• Chill Thoroughly: Don’t skimp on chilling time for the rolls to firm up for easy, clean slicing.
• Fruit Variations: Substitute or add other fresh berries like raspberries or blueberries. Diced ripe peaches or mango (patted dry if very juicy) would also be lovely.
• Cookie Crumb Options: Use crushed vanilla wafers, digestive biscuits, or even Golden Oreos (cream removed) for the crumb layer.
• Add Citrus Zest: Incorporate 1 teaspoon of fresh lemon or orange zest into the cheesecake filling for extra brightness.
• Chocolate Element: Drizzle the finished, sliced rolls with melted white or milk chocolate, or fold mini white chocolate chips into the cheesecake filling.
• Different Extracts: A hint of almond extract in the cheesecake filling could be nice.

Serving and Pairing Suggestions

• Serve Chilled: These rolls are best served cold from the refrigerator.
• Elegant Dessert: Perfect for parties, showers, afternoon tea, or a light dessert after a special meal.
• Presentation: Arrange slices artfully on a platter. The “sushi” style cut is very appealing.
• With Fresh Mint: A sprig of fresh mint alongside the powdered sugar makes a beautiful garnish.
• Paired with: A light sparkling wine, rosé, or a cup of quality tea or coffee.

Nutritional Information

(Note: Estimated, per serving (e.g., 2-3 slices, depending on roll size and number of slices per roll). Rich dessert. Highly variable based on specific crepes/cake layers used, fat content of cream cheese/cream.)

• Calories: 250-380+ per serving
• Fat: 15-25g+
• Saturated Fat: 8-15g+
• Cholesterol: 50-80mg+
• Sodium: 100-200mg+
• Total Carbohydrates: 25-35g+
• Dietary Fiber: 1-2g+
• Sugars: 15-25g+ (from sugar, fruit, cookies)
• Protein: 3-5g+

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Recipe Summary and Q&A

Summary: These No-Bake Strawberry Shortcake Cheesecake Rolls feature a light and fluffy no-bake cheesecake filling (made from softened cream cheese, powdered sugar, vanilla, and folded-in freshly whipped heavy cream). This filling is spread onto large crepes or thin cake layers, then topped with a layer of crushed shortbread or graham cracker crumbs mixed with melted butter, and a layer of fresh diced strawberries that have been macerated with sugar. The crepes/cake layers are tightly rolled into a “sushi” shape, wrapped in plastic, and refrigerated for at least 1 hour until firm. The chilled rolls are then sliced into 1-inch pieces and dusted with powdered sugar before serving.

Q&A:

• Q: What kind of crepes or thin cake layers work best?
  • A: Store-bought thin crepes (often found in the produce section or near bakery goods) are very convenient. If using cake, it needs to be a very thin, flexible layer of sponge cake or perhaps even a trimmed layer from a store-bought angel food cake loaf. The key is pliability so it can be rolled without cracking.
• Q: Can I make these rolls further in advance?
  • A: They are best assembled and served within 24 hours for the freshest fruit flavor and best texture of the crumbs (which might soften over extended time). You can make the cheesecake filling and macerate the strawberries a few hours ahead and store them separately in the fridge before assembling.
• Q: My cheesecake filling seems a bit too soft to roll neatly.
  • A: Ensure your heavy cream was whipped to truly stiff peaks. Also, after making the cheesecake filling, you can chill it in the refrigerator for about 20-30 minutes before spreading it on the crepes; this will help it firm up slightly for easier handling. Don’t overfill the crepes.
• Q: How do I get clean slices?
  • A: Chilling the assembled rolls thoroughly for at least 1 hour (longer is better) is crucial. Use a very sharp, thin-bladed knife. Dipping the knife in hot water and wiping it clean with a paper towel between each slice will help you get the cleanest, most beautiful cuts.