Let me tell you something. These Strawberry Shortcake Cheesecake Rolls might be one of the best things I’ve ever baked. They’re soft like cinnamon rolls, creamy like cheesecake, and fruity like a strawberry shortcake. If you love all those things, then get ready—because this recipe brings them all together in the most delicious way.
I made these rolls on a slow Sunday afternoon. I wanted something cozy and sweet, but not just another cookie or cake. I looked at my cream cheese, found some strawberries in the fridge, and thought, “What if I rolled it all up?” And it worked. It more than worked. My family went quiet while eating them. You know it’s good when no one speaks at the table because they’re too busy enjoying the food.
This recipe is special, but it’s not hard. You don’t need to be a baking expert. If you can mix, roll, and spread, you can totally do this. And if you’re like me and love cheesecake, you’ll probably want to eat the filling with a spoon.
Why You’re Going to Love These Cheesecake Rolls
These rolls are sweet, soft, creamy, fruity, and just a little bit fancy—but in the best way. Here’s why I think you’ll fall in love with them:
- They’re like cinnamon rolls, but even better
- That cheesecake filling is creamy and smooth
- The fresh strawberries give them a fruity twist
- They look like they came from a bakery, but you made them at home
- They’re perfect for sharing (but no shame if you don’t)
You can eat them warm from the oven, save some for the next day, or even freeze a few. They work for breakfast, dessert, or just when you want something a little sweet and special.
What You’ll Need to Make Strawberry Shortcake Cheesecake Rolls
For the Dough:
- 3 cups all-purpose flour
- 1 packet instant yeast (about 2 ¼ teaspoons)
- ¼ cup white sugar
- 1 teaspoon salt
- ¾ cup warm milk
- ¼ cup butter, softened
- 1 large egg
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Layer:
- 1 cup fresh strawberries, diced small
- 2 tablespoons sugar
- 1 tablespoon cornstarch
For the Crumble Topping (Optional but amazing):
- ¼ cup crushed vanilla cookies or graham crackers
- 2 tablespoons melted butter
- 1 tablespoon powdered sugar
For the Icing:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
How to Make Strawberry Shortcake Cheesecake Rolls
Make the Dough
- In a large bowl, mix flour, sugar, yeast, and salt
- Add warm milk, softened butter, and egg
- Stir until a dough forms
- Knead the dough for about 5–7 minutes until it’s smooth
- Cover and let it rise in a warm spot for 1 hour, or until doubled in size
Make the Cheesecake Filling
- Mix softened cream cheese, powdered sugar, and vanilla extract in a bowl
- Stir until smooth and creamy
- Set aside or keep chilled until ready to use
Prepare the Strawberry Filling
- In a small pot, add diced strawberries, sugar, and cornstarch
- Cook over low heat for 5 minutes, until the mixture thickens
- Let it cool before using
Roll and Fill the Dough
- Once the dough has risen, roll it out into a big rectangle (about 10×15 inches)
- Spread the cheesecake mixture over the dough
- Spoon the strawberry filling on top, spreading it gently
- Roll the dough up tightly, starting from the long side
- Slice into 9–12 rolls using a sharp knife or thread
Bake the Rolls
- Place the rolls in a greased baking dish
- Cover and let them rise again for 30 minutes
- Bake at 180°C (350°F) for 25–30 minutes until golden brown
Add the Toppings
- While the rolls are baking, mix crushed cookies, powdered sugar, and melted butter to make the crumble
- Mix the powdered sugar, milk, and vanilla to make the icing
- When rolls come out of the oven, let them cool slightly
- Drizzle with icing and sprinkle the crumble on top
Tips to Make It Even Easier
- Use store-bought dough if you’re short on time
- Frozen strawberries work too—just cook them down like the fresh ones
- You can chill the rolled-up dough overnight and bake in the morning
- Want it extra creamy? Add a little more cheesecake filling inside
Fun Variations You Can Try
- Blueberry Cheesecake Rolls: swap strawberries for blueberries
- Lemon Twist: add a little lemon zest to the cheesecake filling
- Chocolate Chip: sprinkle some white or milk chocolate chips inside
- No Bake Version: use graham crackers, whipped cream, and skip the oven
Why My Family Can’t Get Enough
When I put these on the table, everyone lights up. My kids call them “strawberry clouds” because they’re soft and full of sweet flavor. My partner asks if we’re celebrating something—because they look so fancy. And me? I make a cup of tea and eat one slowly like it’s a moment of peace.
Food like this isn’t just about taste. It’s about how it makes you feel. These rolls feel cozy, warm, and joyful. And that’s why I’ll be making them again… and again… and again.
How to Store and Reheat
- Keep leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the microwave for 10–15 seconds to make them soft again
- You can freeze the rolls before baking or after—just thaw and warm before eating
Final Thoughts
These Strawberry Shortcake Cheesecake Rolls are sweet, simple, and full of love. They turn an ordinary day into something a little more special. Whether you’re baking for your family, your friends, or just yourself—trust me, this recipe is going to be a new favorite.
Strawberry Shortcake Cheesecake Rolls
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 packet instant yeast about 2 ¼ teaspoons
- ¼ cup white sugar
- 1 teaspoon salt
- ¾ cup warm milk
- ¼ cup butter softened
- 1 large egg
For the Cheesecake Filling
- 8 oz cream cheese softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Layer
- 1 cup fresh strawberries diced small
- 2 tablespoons sugar
- 1 tablespoon cornstarch
For the Crumble Topping (optional)
- ¼ cup crushed vanilla cookies or graham crackers
- 2 tablespoons melted butter
- 1 tablespoon powdered sugar
For the Icing
- 1 cup powdered sugar
- 1 –2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Make the dough by mixing the flour, sugar, yeast, and salt in a large bowl. Add the warm milk, butter, and egg, then stir until combined. Knead the dough until smooth and let it rise in a warm spot for about an hour.
- Prepare the cheesecake filling by mixing softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- Cook the strawberry layer by adding the diced strawberries, sugar, and cornstarch to a small pot. Simmer on low heat for a few minutes until thickened. Let cool.
- Roll the risen dough into a large rectangle and spread the cheesecake filling evenly. Spoon the cooled strawberry mixture on top and gently spread it out. Roll the dough up tightly and slice it into 9–12 even rolls.
- Place the rolls in a greased baking dish, cover, and let them rise for another 30 minutes. Bake at 180°C (350°F) for 25–30 minutes until golden brown.
- While the rolls bake, prepare the crumble topping and icing by mixing their respective ingredients.
- Let the rolls cool slightly before drizzling with icing and sprinkling with crumble topping. Serve warm and enjoy!
Notes
- Use store-bought dough to save time if needed.
- Frozen strawberries can be used—just cook them down as described.
- You can refrigerate the unbaked rolls overnight and bake them fresh the next day.
- These rolls freeze well before or after baking.
- For extra indulgence, add more cheesecake filling or even white chocolate chips.
