Strawberry Shortcake Cheesecake Rolls

why make this recipe

This easy treat mixes fresh strawberries and creamy cheesecake in a fun roll. It needs little time and few tools. Kids and guests like the sweet, soft bites. It makes a pretty dessert for warm days or small parties.

introduction

Strawberry Shortcake Cheesecake Rolls are quick and fresh. You use tortillas as the wrap and a simple cream cheese filling. The strawberry layer gives bright flavor and a bit of juice. If you enjoy similar flavors, try the simple idea behind strawberry shortcake cookies for another dessert that uses the same taste pairing.

how to make Strawberry Shortcake Cheesecake Rolls

Work on a clean surface. Spread the cream cheese mix on each tortilla. Add the strawberries in a thin layer. Roll each tortilla tight so it holds its shape. Chill the rolls so they set and slice easily. Top each slice with a little whipped cream and a sprinkle of graham cracker crumbs before serving.

Ingredients :

• 1 pound strawberries, sliced
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 large flour tortillas
• 1 cup whipped cream
• 1/4 cup graham cracker crumbs

Directions :

1. In a bowl, combine sliced strawberries, sugar, and lemon juice. Let sit for 15 minutes.
2. In another bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
3. Spread cream cheese mixture evenly on each tortilla.
4. Add a layer of strawberries on top of the cream cheese mixture.
5. Roll the tortillas tightly and chill in the refrigerator for 30 minutes.
6. Slice the rolls into pieces and top with whipped cream and graham cracker crumbs before serving.

how to serve Strawberry Shortcake Cheesecake Rolls

Slice into 1- to 1.5-inch pieces. Place slices on a plate with a small dollop of whipped cream on each. Add extra sliced strawberries or a light dusting of powdered sugar if you like. These are best served cold. For another way to serve strawberry desserts, you can look at the idea behind strawberry shortcake cookies to pair flavors differently.

how to store Strawberry Shortcake Cheesecake Rolls

Keep the rolls in an airtight container in the fridge. They stay good for 2 days. Do not freeze; the strawberries will become soggy when thawed. If you need to store longer, keep filling and strawberries separate and assemble before serving.

tips to make Strawberry Shortcake Cheesecake Rolls

• Pat strawberries dry if very juicy to avoid soggy tortillas.
• Chill the rolls well before slicing to get clean pieces.
• Use room temperature cream cheese so you mix smoothly.
• Trim tortillas if the edges are too thick, so rolls look neat.

variation (if any)

• Use whole wheat or flavored tortillas for a different taste.
• Swap whipped cream for a light lemon yogurt topping.
• Add a few chopped nuts to the cream cheese for crunch.
• Use crescent dough or puff pastry and bake briefly for a warm version.

FAQs

Q: Can I use low-fat cream cheese?
A: Yes. Low-fat cream cheese works but the rolls may be less rich.

Q: Can I make these ahead?
A: You can assemble and chill up to 2 hours before serving for best texture. For longer, keep strawberries and filling separate.

Q: Are there gluten-free options?
A: Use gluten-free tortillas to make the recipe gluten-free.

Q: Can I use frozen strawberries?
A: Thawed frozen strawberries can be too soft and watery. If you use them, drain well and pat dry first.

Ellie

Strawberry Shortcake Cheesecake Rolls

These easy Strawberry Shortcake Cheesecake Rolls combine fresh strawberries and creamy cheesecake in a delightful, chilled treat perfect for warm days or gatherings.

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Prep Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Strawberry Filling

• 1 pound strawberries, sliced Pat dry if very juicy
• 1/4 cup sugar
• 1 tablespoon lemon juice

Cream Cheese Mixture

• 8 oz cream cheese, softened Use room temperature for easy mixing
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Assembly

• 4 large flour tortillas Consider trimming if the edges are too thick
• 1 cup whipped cream For topping
• 1/4 cup graham cracker crumbs For garnish

Method

 

Preparation

1. In a bowl, combine sliced strawberries, sugar, and lemon juice. Let sit for 15 minutes.
2. In another bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
3. Spread cream cheese mixture evenly on each tortilla.
4. Add a layer of strawberries on top of the cream cheese mixture.
5. Roll the tortillas tightly and chill in the refrigerator for 30 minutes.

Serving

1. Slice the rolls into 1- to 1.5-inch pieces and plate with a dollop of whipped cream on each slice.
2. Add extra sliced strawberries or a light dusting of powdered sugar if desired.
3. These are best served cold.

Notes

Keep the rolls in an airtight container in the fridge for up to 2 days. Do not freeze; the strawberries will become soggy. Store strawberries and filling separately longer than 2 days.