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No-bake strawberry cheesecake sushi rolls made with crepes, whipped cream cheese filling, and fresh strawberries, served chilled
Isaac blogger

Strawberry Shortcake Cheesecake Rolls (No-Bake)

A fun and elegant no-bake dessert made with creamy cheesecake filling, fresh strawberries, and buttery cookie crumbs rolled into soft crepes and sliced into bite-size pieces. Perfect for parties, brunches, and make-ahead desserts.
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Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Cheesecake Filling
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped to stiff peaks
  • Strawberry Layer
  • 1 cup fresh strawberries, finely diced
  • 2 tablespoons granulated sugar
  • Crumb Layer
  • 1½ cups crushed shortbread cookies or graham crackers
  • ¼ cup unsalted butter, melted
  • Assembly
  • 6 large crepes or thin cake sheets
  • Optional Toppings
  • Powdered sugar
  • Extra strawberries
  • Chocolate or white chocolate drizzle

Method
 

  1. Before You Begin
  2. Prepare your ingredients and tools as needed. Results may vary depending on your ingredients. Wash and dry all produce thoroughly. Do not leave prepared food at room temperature for more than 2 hours.
  3. In a mixing bowl, beat the cream cheese, sugar, and vanilla until smooth.
  4. Gently fold in the whipped cream until the filling is light and combined.
  5. In a separate bowl, mix diced strawberries with sugar and let rest briefly until slightly juicy.
  6. Combine cookie crumbs with melted butter until evenly coated.
  7. Lay one crepe flat. Spread a thin, even layer of cheesecake filling over the surface.
  8. Sprinkle lightly with crumbs and arrange a narrow line of strawberries along one edge.
  9. Roll tightly into a log and wrap securely in plastic wrap.
  10. Refrigerate until firm enough to slice. Chilling time may vary.
  11. Slice into even pieces using a sharp knife and serve chilled.

Notes

  • Use room-temperature cream cheese for a smooth filling.
  • Roll tightly and chill at least 1–2 hours before slicing so pieces hold shape.
  • Wipe knife between cuts for clean slices.
  • Keep refrigerated until serving and do not leave out more than 2 hours.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Discard if odor, texture, or appearance changes.