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

I’m excited to share my Strawberry Shortcake Cheesecake Rolls—a creamy, fruity, and crunchy no-bake dessert that’s as fun to make as it is to eat. With a luscious cheesecake filling, fresh strawberries, and a golden cookie crumble, these rolls are pure bliss in every bite.

Why I’ll Love This Recipe

I love these cheesecake rolls because they’re quick, easy, and require no oven time. The sweet cream cheese filling pairs perfectly with juicy strawberries, while the cookie crumble gives that irresistible shortcake flavor and crunch. They’re great for parties, summer desserts, or anytime I need a make-ahead treat.

Ingredients

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

• Golden sandwich cookies (like Golden Oreos), crushed

• Unsalted butter, melted

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Heavy whipping cream

• Fresh strawberries, diced

Directions

1. I crush the golden cookies into fine crumbs and mix with melted butter until combined.

2. I spread the crumb mixture evenly onto a sheet of parchment paper, pressing it into a thin rectangle to form the base.

3. In a bowl, I beat the cream cheese, powdered sugar, and vanilla until smooth.

4. I whip the heavy cream to stiff peaks, then fold it gently into the cream cheese mixture.

5. I spread the cheesecake filling evenly over the cookie base, leaving a small border around the edges.

6. I scatter diced strawberries evenly over the filling.

7. Using the parchment to help, I carefully roll the dessert into a tight log.

8. I wrap the roll in parchment and refrigerate for at least 3–4 hours until firm.

9. I slice into rounds and serve chilled.

Servings and Timing

• Servings: About 8–10 slices

• Prep time: 20 minutes

• Chill time: 3–4 hours

• Total time: About 3½–4½ hours

Variations

• I sometimes use chocolate sandwich cookies for a chocolate-strawberry twist.

• I swap strawberries for raspberries or blueberries for a different berry flavor.

• I drizzle white or dark chocolate over the slices for a fancier presentation.

• I mix crushed freeze-dried strawberries into the cookie crumbs for extra berry flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t reheat these—they’re best served cold.

FAQs

Can I make these ahead of time?

Yes—they’re perfect for making the night before and slicing just before serving.

Can I freeze them?

Yes—I wrap the roll tightly and freeze for up to 1 month, then thaw in the refrigerator before slicing.

Can I use frozen strawberries?

Fresh works best, but if I use frozen, I thaw and drain them well before adding.

How do I keep the roll from cracking?

I make sure the base isn’t too thick and roll slowly while it’s still slightly pliable.

Can I make them less sweet?

Yes—I reduce the powdered sugar in the filling to taste.

Conclusion

I love making Strawberry Shortcake Cheesecake Rolls because they’re beautiful, delicious, and completely stress-free. They’re the perfect no-bake dessert for warm weather and always a hit at any gathering.