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.
Notes
– 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.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake (with baked topping)
- Cuisine: American