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.
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
Instructions
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In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and fluffy.
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Gently fold in the whipped topping to create a light cheesecake filling.
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Stir in the chopped strawberries.
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Lay out each tortilla or crepe and evenly spread the filling across the surface.
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Roll up tightly, wrap each in plastic wrap, and chill for at least 2 hours until firm.
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Unwrap and slice into pinwheels or serve whole.
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Coat the outside of each roll in crushed cookies by gently pressing crumbs onto the surface.
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Refrigerate until ready to serve and enjoy cold.
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.
