Sweet Strawberry Shortcake Cheesecake Rolls

Prep Time: 7 minutes Cook Time: 20 minutes Chill Time: 1 hour
Total Time: 27 minutes (plus chilling) Servings: 6–8 Category: Dessert
Method: No-Bake (with baked topping) Cuisine: American
Author: Beth

Description

These Strawberry Shortcake Cheesecake Rolls are the ultimate summertime dessert mashup—part creamy cheesecake, part fruity shortcake, and all wrapped up in a soft tortilla. Coated in crunchy strawberry shortcake crumbs and filled with sweet strawberries and whipped cheesecake, they’re eye-catching, decadent, and incredibly easy to make. Perfect for potlucks, birthdays, or just because it’s strawberry season.

Ingredients

For the Cheesecake Filling

– 1 package (8 oz) cream cheese, softened
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 cup heavy whipping cream, whipped to stiff peaks
– 1/4 cup powdered sugar (for dusting)
– 1 cup fresh strawberries, diced

For the Shortcake Crumb Topping

– 1 cup crushed vanilla wafers or shortbread cookies
– 2 tablespoons unsalted butter, melted
– 2 tablespoons strawberry gelatin powder

For Assembly

– 6–8 large flour tortillas
– Additional softened butter (for coating the rolls)

Instructions

1. Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and fluffy. Gently fold in the whipped cream until fully combined. Set aside in the fridge to chill slightly.

2. Make the Shortcake Crumb Topping:
In a mixing bowl, stir together the crushed cookies, melted butter, and strawberry gelatin powder until fully combined. Spread the mixture evenly onto a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or until lightly golden and crispy. Let cool completely before using.

3. Assemble the Rolls:
Lay a tortilla flat on a clean surface. Spread a thick, even layer of the cheesecake filling across the entire tortilla. Sprinkle a generous handful of diced strawberries over the filling. Roll the tortilla up tightly, then wrap it in plastic wrap to help it hold its shape. Repeat with the remaining tortillas and filling.

4. Chill the Rolls:
Place the wrapped rolls in the refrigerator and chill for at least 1 hour. This step is important to help the rolls firm up and slice cleanly.

5. Coat with Crumb Topping:
Once chilled, unwrap the rolls and lightly brush the outside with softened butter. Roll each tortilla in the cooled shortcake crumb topping, pressing gently so the crumbs adhere fully.

6. Slice and Serve:
Using a sharp knife, slice each roll into 1-inch rounds. Arrange the slices on a serving platter and dust lightly with powdered sugar for that final sweet bakery finish.

Pro Tips

– Use softened cream cheese for an ultra-smooth filling—let it sit out for 30 minutes before mixing.
– Don’t skip chilling the rolls—this step ensures clean slices and helps the flavors meld.
– Add extra strawberry flair with a drizzle of strawberry sauce or melted white chocolate before serving.
– Make ahead! These rolls can be stored in the fridge for up to 3 days in an airtight container.

FAQs

Can I use frozen strawberries?
Yes, but be sure to thaw and drain them thoroughly first to prevent excess moisture from making the rolls soggy.

Can I make these gluten-free?
Absolutely. Use gluten-free tortillas and gluten-free cookies for the crumb topping.

Can I use Cool Whip instead of whipped cream?
Yes, but the texture will be slightly sweeter and more mousse-like. Fold gently to keep the mixture fluffy.

Can I freeze these rolls?
These rolls aren’t ideal for freezing due to the whipped cream and fresh berries, but you can freeze the crumb topping and cheesecake filling separately in airtight containers.

What’s the best way to crush the cookies?
Use a food processor or place the cookies in a zip-top bag and crush with a rolling pin until you get a fine, sandy texture.

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