These Easy Strawberry Cheesecake Rolls are a delicious, sweet treat that combines the creamy goodness of cheesecake with the fruity freshness of strawberries, all wrapped in a soft and flaky pastry. Whether you’re making them for breakfast, dessert, or a special occasion, these rolls are quick to prepare and absolutely irresistible.
Why You’ll Love This Recipe
- Quick and simple – Made with minimal ingredients and ready in under 30 minutes.
- No baking experience needed – Perfect for beginners.
- Creamy and fruity – The perfect balance of sweet, tangy, and buttery flavors.
- Great for any occasion – Ideal for breakfast, dessert, or a sweet snack.
- Customizable – Easily swap in different fruits or toppings to change up the flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Refrigerated crescent roll dough or puff pastry
- Cream cheese (softened)
- Granulated sugar
- Vanilla extract
- Fresh strawberries (chopped)
- Powdered sugar (for dusting or glaze)
- Egg wash (optional, for golden brown finish)
Directions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the filling – In a bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Assemble the rolls – Unroll the crescent dough or puff pastry and cut into rectangles or triangles. Spread a layer of the cheesecake filling over each piece, then add chopped strawberries.
- Roll them up – Gently roll each piece into a spiral, sealing the edges. Place them on the prepared baking sheet.
- Brush with egg wash (if using) for a golden, glossy finish.
- Bake for 12–15 minutes or until golden brown.
- Cool and serve – Let them cool slightly, then dust with powdered sugar or drizzle with a simple glaze.
Servings and Timing
- Servings: 6–8 rolls
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Chocolate twist – Add mini chocolate chips to the filling.
- Berry mix – Swap strawberries for blueberries, raspberries, or a combination.
- Cinnamon flavor – Sprinkle cinnamon sugar inside before rolling.
- Nutty crunch – Add crushed almonds or pecans for extra texture.
- Lemon zest – Mix in lemon zest for a bright, citrusy kick.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze unbaked rolls for up to 2 months. Bake straight from frozen, adding a few extra minutes.
- Reheating: Warm in the oven at 300°F (150°C) for 5–7 minutes or microwave for 15 seconds.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them first to prevent excess moisture.
Can I make these ahead of time?
Yes! Assemble the rolls and refrigerate them overnight before baking.
What’s the best dough to use?
Crescent roll dough is easiest, but puff pastry makes them extra flaky.
Can I make these without cream cheese?
You can use mascarpone or ricotta as an alternative.
How do I make a glaze for the rolls?
Mix powdered sugar with a little milk or lemon juice until smooth, then drizzle over the rolls.
Can I add jam instead of fresh strawberries?
Yes, strawberry jam works great as a filling.
How do I keep the rolls from unrolling?
Pinch the seams well and place the rolls seam-side down on the baking sheet.
What can I serve these with?
They pair well with coffee, tea, or a scoop of vanilla ice cream.
Can I make this recipe dairy-free?
Use dairy-free cream cheese and butter for a plant-based version.
How do I prevent the filling from leaking out?
Don’t overfill, and keep the edges sealed tightly before baking.
Conclusion
These Easy Strawberry Cheesecake Rolls are a fun and effortless way to enjoy the flavors of cheesecake in a handheld treat. Whether you serve them fresh out of the oven or drizzle them with a sweet glaze, they’re sure to be a crowd-pleaser. Try them today and enjoy a sweet, creamy delight!
Print
Easy Strawberry Cheesecake Rolls
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 rolls 1x
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Description
These strawberry cheesecake rolls are a quick and delicious dessert made with flaky crescent dough, creamy cheesecake filling, and fresh strawberries. Perfect for breakfast, brunch, or a sweet treat, they come together in under 30 minutes!
Ingredients
For the Rolls:
- 1 (8 oz) can refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup fresh strawberries, diced
For the Topping:
- 1 tbsp butter, melted
- 1 tbsp granulated sugar
- 1/2 tsp cinnamon (optional)
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the cheesecake filling – In a small bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Prepare the dough – Roll out the crescent dough and separate into 8 triangles.
- Assemble the rolls – Spread a spoonful of cheesecake filling on each triangle, then sprinkle with diced strawberries. Roll up from the wide end to the tip.
- Brush & Bake – Brush each roll with melted butter and sprinkle with sugar (and cinnamon, if using). Bake for 12-15 minutes or until golden brown.
- Make the glaze – Whisk together powdered sugar, milk, and vanilla extract. Drizzle over warm rolls before serving.
Notes
- For extra flavor, add a sprinkle of lemon zest to the cheesecake filling.
- Use frozen strawberries if fresh aren’t available—just thaw and drain first.
- Make it even sweeter by dusting with powdered sugar before serving.
- Store leftovers in an airtight container for up to 3 days.