Strawberry Shortcake Cheesecake Rolls – No-Bake, No-Stress, All Bliss!

Strawberry Shortcake Cheesecake Rolls are creamy, fruity, and irresistibly delicious — with no baking required. Layers of sweet cheesecake filling, crushed golden cookies, and fresh strawberries come together in soft dessert rolls that are chilled to perfection. It’s the kind of dessert I make when I want something beautiful, indulgent, and completely stress-free.

Why You’ll Love This Recipe

I love how these rolls take everything I crave about strawberry shortcake and creamy cheesecake, then wrap it up in a no-bake treat that’s perfect for warmer days. The texture is soft and creamy with a bit of crunch from the cookie coating, and the fresh strawberries keep it light and refreshing. There’s no oven, no complicated steps — just simple, sweet satisfaction.

this Recipe

Ingredients

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

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Whipped topping or whipped cream

• Fresh strawberries, chopped

• Golden sandwich cookies or vanilla wafers, crushed

• Milk (to soften cookies, optional)

• Tortilla wraps, crepes, or thin cake rolls (as the outer layer)

Directions

1. I start by beating the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.

2. I fold in the whipped topping to create a light, creamy cheesecake filling.

3. I gently stir in the chopped strawberries.

4. I lay out tortillas or crepes and spread the cheesecake mixture evenly across each one.

5. I roll them up tightly, then wrap each roll in plastic wrap and chill for at least 2 hours.

6. Once firm, I unroll and slice them into pinwheels or keep them whole for individual servings.

7. I coat each roll in crushed cookies by gently pressing the crumbs onto the outside.

8. I refrigerate again until ready to serve, then enjoy cold.

Servings and Timing

This recipe makes 6–8 rolls or about 12–16 pinwheels.
Prep time: 20 minutes
Chill time: 2 hours
Total time: 2 hours 20 minutes

Variations

• I sometimes use chocolate sandwich cookies for the outer layer for a richer twist.

• When I want it even fruitier, I mix in blueberries or raspberries along with the strawberries.

• I’ve used strawberry jam swirled into the filling for extra sweetness and color.

• For a lower sugar version, I use light cream cheese and unsweetened whipped topping.

• I occasionally replace the tortillas with thin sponge cake sheets for a more dessert-like texture.

Storage/Reheating

I store these rolls in an airtight container in the fridge for up to 3 days. They stay soft and creamy, and I love how the flavors develop even more after sitting overnight. I don’t reheat them — these are best served cold straight from the fridge.

FAQs

Can I make these ahead of time?

Yes, I usually make them the night before — they slice better when chilled thoroughly.

What type of wrap works best?

I use soft tortillas, crepes, or even thin sheets of sponge cake — anything flexible and neutral in flavor works well.

Can I freeze these rolls?

I don’t recommend freezing them because the texture of the cream cheese and strawberries can change after thawing.

Can I make them gluten-free?

Yes, I use gluten-free wraps and cookies to keep everything celiac-friendly.

How do I keep the filling from leaking out?

I make sure to chill the rolls well and don’t overfill — wrapping them tightly helps the filling stay in place.

Conclusion

Strawberry Shortcake Cheesecake Rolls are my go-to when I want a dessert that looks impressive but comes together with zero stress. I love how creamy, fruity, and fresh they taste, and the no-bake method means I can whip them up any time. Whether I’m hosting or just treating myself, these rolls are pure bliss — no oven required.

Strawberry Shortcake Cheesecake Rolls – No-Bake, No-Stress, All Bliss!

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• Author: Mary
• Prep Time: 20 minutes
• Total Time: 2 hours 20 minutes
• Yield: 6–8 rolls (12–16 pinwheels)
• Category: Dessert, No-Bake
• Method: No-Bake, Chilling
• Cuisine: American
• Diet: Vegetarian

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Description

Strawberry Shortcake Cheesecake Rolls are a dreamy no-bake dessert layered with fluffy cheesecake filling, juicy strawberries, and crushed golden cookies, all wrapped in soft tortillas or crepes. This easy, no-stress recipe delivers the sweet, creamy bliss of strawberry shortcake and cheesecake in every chilled, sliceable bite — perfect for spring and summer gatherings.

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Ingredients

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups whipped topping or whipped cream
• 1 cup fresh strawberries, chopped
• 1 cup crushed golden sandwich cookies or vanilla wafers (plus more for coating)
• 1–2 tbsp milk (optional, to soften cookies)
• 6–8 soft tortillas, crepes, or thin cake rolls

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Instructions

1. In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and fluffy.

2. Gently fold in the whipped topping to create a light cheesecake filling.

3. Stir in the chopped strawberries.

4. Lay out each tortilla or crepe and evenly spread the filling across the surface.

5. Roll up tightly, wrap each in plastic wrap, and chill for at least 2 hours until firm.

6. Unwrap and slice into pinwheels or serve whole.

7. Coat the outside of each roll in crushed cookies by gently pressing crumbs onto the surface.

8. Refrigerate until ready to serve and enjoy cold.

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Notes

• Add a swirl of strawberry jam for extra sweetness.
• For a richer twist, use chocolate sandwich cookies.
• Thin sponge cake sheets can replace tortillas for a cake-roll version.
• Use gluten-free wraps and cookies to make it celiac-friendly.
• Chill thoroughly for clean slices and best texture.