I love how these no-bake crepe rolls marry a silky cheesecake filling, juicy strawberries, and buttery crumbs for a fun and elegant dessert.

Strawberry Shortcake Cheesecake Rolls

Why You’ll Love This Recipe

I can serve this at family gatherings or casual get-togethers and feel proud—it looks impressive, but it’s surprisingly easy. The flavor combo of creamy cheese, tangy strawberries, and crumbly shortcake is irresistible. Plus, it’s a breeze to prep ahead and perfect for warm days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 large crepes (store-bought or homemade)
8 oz full-fat cream cheese, softened
¼ cup powdered sugar (adjust to taste)
1 tsp vanilla extract
1 cup heavy whipping cream
1 cup fresh strawberries, finely chopped
2 tbsp granulated sugar (for macerating strawberries)
1½ cups crushed shortbread cookies or graham crackers
¼ cup unsalted butter, melted
Powdered sugar, for dusting (optional)

Directions

Beat the softened cream cheese with powdered sugar and vanilla until smooth.
In another bowl, whip heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
Toss the chopped strawberries with granulated sugar and let them sit for 10 minutes to draw out juices.
Mix the crushed cookies with melted butter until the texture resembles wet sand.
Lay a crepe flat, spread a layer of cheesecake filling, sprinkle with cookie crumbs, and scatter macerated strawberries.
Roll each crepe gently into a log, wrap in plastic, and refrigerate for at least 1 hour to firm up.
Unwrap, slice into 1-inch rounds, dip the edges in crumbs, and dust with powdered sugar before serving.

Servings and timing

Serves: 6
Prep time: 30 minutes
Chill time: 1 hour
Total time: 1 hour 30 minutes

Variations

Swap strawberries for raspberries, blueberries, or diced peaches.
Use gluten-free crumbs or cookies for a gluten-free version.
Add lemon zest or swap vanilla extract with almond extract for a flavor twist.
Try mascarpone instead of cream cheese for a silkier filling.

Storage/reheating

I store leftover rolls wrapped in plastic or in an airtight container in the fridge for up to 3 days, though they taste best within 24 hours. I can also freeze the slices in airtight containers for up to 2 months, then thaw them in the fridge before serving.

FAQs

How far ahead can I make these rolls?

I can prepare them up to 24 hours in advance. Just wrap them well and refrigerate. They slice cleanly and taste great after chilling.

What if I don’t have crepes?

If I’m out of crepes, I use thin cake layers or flexible tortillas as a substitute, though crepes give the best texture.

Can I use other fruits?

Absolutely. I’ve used raspberries, blueberries, and even diced peaches. I just make sure the fruit is chopped small enough to roll easily.

How long do leftovers last?

They stay good for 2–3 days in the fridge. For the best texture and flavor, I like to eat them within the first day.

Can I freeze them?

Yes, I freeze them sliced in airtight containers for up to 2 months. Thawing them in the fridge before serving keeps the texture intact.

Conclusion

These Strawberry Shortcake Cheesecake Rolls are a delightful, no-bake treat that look stunning and taste even better. Whether I’m preparing them for guests or indulging in a sweet moment at home, I always enjoy how simple and satisfying they are.