Strawberry shortcake is a dessert that brings a sense of joy and nostalgia to any gathering. Its layers of fluffy cake, fresh strawberries, and whipped cream have become a beloved staple for celebrations, especially during the warmer months. Whether it’s at a family barbecue, a summer picnic, or simply as a sweet treat after dinner, strawberry shortcake never fails to impress.
But what if we could take all those delightful elements and transform them into a portable, no-bake treat? That’s where these Strawberry Shortcake Cheesecake Rolls come in. They’re everything you love about the traditional dessert, with an added twist: creamy cheesecake filling, sweet strawberries, and a crumbly cookie coating—all wrapped in a soft tortilla. These rolls are not only a visual delight but also a burst of flavor and texture in every bite. Perfect for kids, adults, or anyone who loves a good dessert, they’re a creative spin on a classic favorite.
Let me share the step-by-step process to create these fun, handheld treats. Don’t worry if you’re new to making desserts—this recipe is simple, quick, and absolutely foolproof!
Why You’ll Love This Recipe
- No Baking Required: Skip the oven! These rolls are ideal for hot days or when you’re short on time.
- Quick to Prepare: You can whip these up in just 20 minutes, making them perfect for last-minute desserts.
- Customizable: Swap the strawberries for your favorite fruit or try different cookie coatings to match your taste.
- Portable and Fun: Perfect for picnics, parties, or packed lunches, these rolls are easy to transport and serve.
- Family-Friendly: This recipe is a hit with kids and adults alike—and little ones can even help assemble them!
Ingredients You’ll Need
For the Cheesecake Filling:
- 8 oz cream cheese (1 package, softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
For the Rolls:
- 6 large flour tortillas
- 1 cup fresh strawberries, diced
- 1 cup crushed shortbread cookies or graham crackers (for coating)
- 2 tablespoons melted butter (for coating)
- 1 cup strawberry jam
How to Make Strawberry Shortcake Cheesecake Rolls
Step-by-Step Instructions
Step 1: Prepare the Cheesecake Filling
Start by whipping up the cheesecake filling—it’s the heart of this recipe. In a medium-sized bowl, use a hand mixer or stand mixer to beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. The aroma of the vanilla blending with the cream cheese is divine!
In a separate bowl, whip the heavy cream until it forms stiff peaks. This step is crucial for achieving a light, fluffy texture. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the airiness. Set this aside.
Step 2: Prep the Strawberries
Wash and dice your fresh strawberries. Choose ripe, juicy strawberries for the best flavor. If you’re feeling adventurous, you could mix in a few blueberries or raspberries for a berry medley.
Step 3: Assemble the Rolls
Lay out your tortillas on a clean work surface. Spread about 2 tablespoons of the cream cheese filling evenly across each tortilla, making sure to leave a small border around the edges. Scatter a generous spoonful of diced strawberries over the filling.
Starting at one end, roll the tortilla tightly, just like a burrito. This rolling step might seem simple, but here’s a tip: make sure the filling is evenly distributed so that every bite is bursting with flavor!
Step 4: Coat the Rolls
Now for the fun part! Brush each roll lightly with melted butter. Roll them in crushed shortbread cookies or graham crackers until they’re fully coated. The buttery cookie crumbs add a delightful crunch that perfectly complements the creamy filling.
Step 5: Chill and Serve
Place the coated rolls in the refrigerator to chill for at least 10 minutes. This allows the flavors to meld together and makes the rolls easier to slice. When you’re ready to serve, drizzle the rolls with strawberry jam for a pop of color and sweetness. For a more indulgent touch, you could even top them with whipped cream or a sprinkle of powdered sugar.
Helpful Tips
- Use Fresh Tortillas: Soft, pliable tortillas make rolling easier and help prevent cracks. If they feel stiff, microwave them for 10 seconds to soften.
- Customize Your Coating: Swap out shortbread cookies for graham crackers, digestive biscuits, or even crushed vanilla wafers. Each option offers a unique flavor and texture.
- Make-Ahead Magic: You can assemble the rolls a day in advance and store them in the fridge. Add the cookie coating and jam drizzle just before serving to keep everything fresh.
- Add Some Zest: A teaspoon of lemon zest in the cream cheese filling can add a refreshing citrus kick.
Recipe Details
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 rolls
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Notes
- Fruit Options: This recipe works beautifully with other fruits like blueberries, raspberries, or even peaches. Get creative!
- Storage: Store any leftovers in an airtight container in the refrigerator for up to two days.
Nutritional Information
Nutritional values will vary based on portion size and ingredients used.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, but make sure to thaw and drain them thoroughly to prevent the filling from becoming too watery.
Can I make these rolls ahead of time?
Absolutely! Prepare the rolls in advance and refrigerate them. Add the cookie coating and jam drizzle just before serving.
What other toppings can I use?
Feel free to top the rolls with whipped cream, chocolate drizzle, or extra cookie crumbs for added flair.
Storage Instructions
To store, place the rolls in an airtight container and keep them in the refrigerator. They’ll stay fresh for up to two days, but the cookie coating is best added just before serving to maintain its crisp texture.
Related Recipes
If you loved this recipe, you’ll want to try these other sweet treats:
Conclusion
Strawberry Shortcake Cheesecake Rolls are a fresh, fun way to enjoy a classic dessert in a no-bake format. With their creamy filling, vibrant strawberries, and crunchy coating, these rolls are bound to be a hit at any event. Whether you’re hosting a summer picnic, looking for a quick dessert, or just craving something sweet, these rolls are a must-try.
So grab your ingredients, and let’s get rolling! You’ll be amazed at how quickly this dessert comes together—and how fast it disappears from the table. Enjoy!
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Strawberry Shortcake Cheesecake Rolls
Description
Strawberry shortcake is a dessert that brings a sense of joy and nostalgia to any gathering. Its layers of fluffy cake, fresh strawberries, and whipped cream have become a beloved staple for celebrations, especially during the warmer months. Whether it’s at a family barbecue, a summer picnic, or simply as a sweet treat after dinner, strawberry shortcake never fails to impress.
But what if we could take all those delightful elements and transform them into a portable, no-bake treat? That’s where these Strawberry Shortcake Cheesecake Rolls come in. They’re everything you love about the traditional dessert, with an added twist: creamy cheesecake filling, sweet strawberries, and a crumbly cookie coating—all wrapped in a soft tortilla. These rolls are not only a visual delight but also a burst of flavor and texture in every bite. Perfect for kids, adults, or anyone who loves a good dessert, they’re a creative spin on a classic favorite.
Let me share the step-by-step process to create these fun, handheld treats. Don’t worry if you’re new to making desserts—this recipe is simple, quick, and absolutely foolproof!
Ingredients
- 8 oz cream cheese (1 package, softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
For the Rolls:
- 6 large flour tortillas
- 1 cup fresh strawberries, diced
- 1 cup crushed shortbread cookies or graham crackers (for coating)
- 2 tablespoons melted butter (for coating)
- 1 cup strawberry jam
Instructions
Step 1: Prepare the Cheesecake Filling
Start by whipping up the cheesecake filling—it’s the heart of this recipe. In a medium-sized bowl, use a hand mixer or stand mixer to beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. The aroma of the vanilla blending with the cream cheese is divine!
In a separate bowl, whip the heavy cream until it forms stiff peaks. This step is crucial for achieving a light, fluffy texture. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the airiness. Set this aside.
Step 2: Prep the Strawberries
Wash and dice your fresh strawberries. Choose ripe, juicy strawberries for the best flavor. If you’re feeling adventurous, you could mix in a few blueberries or raspberries for a berry medley.
Step 3: Assemble the Rolls
Lay out your tortillas on a clean work surface. Spread about 2 tablespoons of the cream cheese filling evenly across each tortilla, making sure to leave a small border around the edges. Scatter a generous spoonful of diced strawberries over the filling.
Starting at one end, roll the tortilla tightly, just like a burrito. This rolling step might seem simple, but here’s a tip: make sure the filling is evenly distributed so that every bite is bursting with flavor!
Step 4: Coat the Rolls
Now for the fun part! Brush each roll lightly with melted butter. Roll them in crushed shortbread cookies or graham crackers until they’re fully coated. The buttery cookie crumbs add a delightful crunch that perfectly complements the creamy filling.
Step 5: Chill and Serve
Place the coated rolls in the refrigerator to chill for at least 10 minutes. This allows the flavors to meld together and makes the rolls easier to slice. When you’re ready to serve, drizzle the rolls with strawberry jam for a pop of color and sweetness. For a more indulgent touch, you could even top them with whipped cream or a sprinkle of powdered sugar.
Notes
- Fruit Options: This recipe works beautifully with other fruits like blueberries, raspberries, or even peaches. Get creative!
- Storage: Store any leftovers in an airtight container in the refrigerator for up to two days.