Fluffy Strawberry Cheesecake Rolls

These luscious crepe rolls combine creamy cheesecake filling, fresh strawberries, and buttery cookie crumbs for a spectacular dessert. Light and refreshing, the rolls are layered and tightly rolled like sushi, then chilled for an hour to ensure they set perfectly. The diced strawberries, macerated with sugar for added sweetness, complement the richness of the cream filling. The buttery crumb layer adds texture, while powdered sugar finishes off this sweet treat. Perfectly portioned and easy to serve, these fluffy cheesecake rolls are a hit for any occasion.

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.

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 percent 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

Step-by-Step Instructions

Prepare the Cheesecake Filling:

In a large mixing bowl beat the softened cream cheese until completely smooth about two 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 will know it is 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 ten 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 one 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 ten minute rest at room temperature revives their texture perfectly.

Ingredient Substitutions

The beauty of this recipe lies in its adaptability. For a lighter version substitute Neufchatel 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.

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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 About Recipes

→ 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.

→ How far in advance can I prepare these rolls?

You can prepare the rolls up to 24 hours in advance. Keep them tightly wrapped in plastic until ready to slice and serve.

→ What’s the best way to slice the rolls cleanly?

Chill or lightly freeze the rolls for about 15 minutes, then use a sharp knife warmed in hot water and wiped dry between each slice.