Strawberry Cheesecake Roll

Strawberry Cheesecake Roll

This Strawberry Cheesecake Roll combines classic strawberry cheesecake flavors in a beautiful sliceable dessert. Creamy vanilla cheesecake filling, sweet strawberries, whipped cream, and buttery graham cracker crumbs create a cool, silky dessert that’s perfect for spring and summer gatherings, birthdays, or family dinners.

Ingredients

For the Graham Cracker Layer

2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake Filling

16 ounces cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 1/2 cups heavy whipping cream, cold

For the Strawberry Filling

2 cups fresh strawberries, finely chopped
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1 tablespoon water

For the Topping

1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Fresh strawberries, halved or sliced
2 tablespoons graham cracker crumbs
Powdered sugar, optional

How to Make Strawberry Cheesecake Roll

1. Prepare the strawberry filling.
   Cook the strawberries, sugar, and lemon juice over medium heat for about 5 minutes. Mix the cornstarch with water, stir it in, and cook another 1–2 minutes until thickened. Cool completely.
2. Make the graham cracker layer.
   Combine the graham cracker crumbs, melted butter, and sugar. Reserve about 2 tablespoons for decorating.
3. Prepare the cheesecake filling.
   Beat the cream cheese, powdered sugar, vanilla, and lemon juice until smooth. Separately whip the cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
4. Assemble the roll.
   Place parchment paper on your work surface and press the graham cracker mixture into a thin rectangle. Spread the cheesecake filling evenly over it, leaving a small border. Spoon the cooled strawberry filling over the top.
5. Roll and chill.
   Use the parchment to carefully roll the dessert from one short end into a tight log. Wrap securely in parchment and plastic wrap. Refrigerate for at least 6 hours, preferably overnight, until firm.
6. Decorate.
   Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Transfer the chilled roll to a platter and decorate with whipped cream, fresh strawberries, reserved graham cracker crumbs, and powdered sugar if desired.
7. Slice and serve.
   Use a sharp knife dipped in hot water and wiped dry between cuts for clean spiraled slices. Keep refrigerated until serving.

Serving Suggestions

Serve chilled with fresh strawberries or extra strawberry sauce. It also pairs well with raspberries, blueberries, or coffee.

Storage

Keep leftovers covered in the refrigerator for up to 3 days. For longer storage, wrap the undecorated roll tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before decorating.

Helpful Recipe Tip

Make sure the strawberry filling is completely cold before assembling. Warm berries can soften the cheesecake mixture and make rolling difficult. Chilling overnight gives the firmest texture and cleanest strawberry cheesecake swirl.