why make this recipe
This no-bake treat is fun and fast. It mixes strawberry shortcake and cheesecake flavors in a roll you can eat by hand. It is good for parties, kids, and quick desserts. If you like simple sweet rolls, you might also enjoy a soft baked treat like banana bread cinnamon rolls as another easy dessert idea.
introduction
Strawberry Shortcake Cheesecake Sushi Rolls are small sweet rolls made without baking. They use crushed shortcake, cream cheese filling, and fresh strawberries. You press, roll, chill, and slice. The result looks like sushi but tastes like cake and cheesecake. This recipe uses easy steps and common ingredients.
how to make Strawberry Shortcake Cheesecake Sushi Rolls – A No-Bake Delight!
This section shows the main steps in plain words. First, make the base with crushed shortcake and butter. Next, beat the cream cheese filling with sugar and vanilla. Spread the filling, add strawberries, and roll. Chill well so the rolls hold shape. Assembly is like making a simple roll, similar in method to how some savory rolls are put together such as cabbage rolls, but this one is sweet.
Ingredients :
- 2 cups store-bought shortcake or pound cake crumbs
- 3 tablespoons melted butter
- 8 oz (225 g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped (or 1 cup Cool Whip)
- 1 cup fresh strawberries, thinly sliced
- 1 sheet large plastic wrap or parchment paper
- Optional: powdered sugar or crushed shortcake for dusting
Directions :
- Make the base: Mix the shortcake crumbs and melted butter until crumbs hold when pressed.
- Press base on wrap: Lay a large sheet of plastic wrap on the counter. Spread the crumb mix into a thin rectangle about 10×12 inches. Press firmly to compact.
- Prepare filling: Beat the softened cream cheese with powdered sugar and vanilla until smooth. Fold in whipped cream gently until mixed.
- Spread filling: Remove a small part of the plastic wrap if needed. Spread the cream cheese filling evenly over the crumb rectangle, leaving a small edge.
- Add strawberries: Lay the thin strawberry slices in a line near one short edge of the rectangle.
- Roll: Using the plastic wrap, start rolling from the strawberry edge, rolling tightly but gently to keep shape. Use the wrap to help form a neat roll.
- Chill: Wrap the roll well and place it in the fridge for at least 2 hours, or until firm.
- Slice and serve: Unwrap and use a sharp knife to slice into 1-inch rounds. Wipe the knife between cuts for clean slices.
how to serve Strawberry Shortcake Cheesecake Sushi Rolls – A No-Bake Delight!
Place the slices on a plate. Dust lightly with powdered sugar or sprinkle crushed shortcake on top. Serve with extra fresh strawberries or a small bowl of strawberry sauce for dipping. These are best served cold.
how to store Strawberry Shortcake Cheesecake Sushi Rolls – A No-Bake Delight!
Wrap the roll or place slices in an airtight container. Keep in the fridge up to 3 days. You can freeze the whole roll for up to 1 month; thaw in the fridge before slicing. For best texture, store on a flat tray so slices do not squish.
tips to make Strawberry Shortcake Cheesecake Sushi Rolls – A No-Bake Delight!
- Use room temperature cream cheese so the filling is smooth.
- Press the crumb base firmly so the roll does not fall apart.
- Chill long enough; short chill time will make slices messy.
- Use a very sharp knife and wipe it clean between cuts.
- If you want firmer filling, add a little more whipped cream or a bit of gelatin (dissolved) to stabilize.
variation (if any)
- Blueberry or raspberry: Use fresh berries instead of strawberries.
- Chocolate swirl: Mix 2 tablespoons cocoa into part of the crumb base for a stripe.
- Mini rolls: Make smaller rectangles to create bite-size rolls.
- Lighter: Use low-fat cream cheese and low-sugar whipped topping.
FAQs (minimum three FAQ)
What can I use instead of shortcake crumbs?
You can use crushed graham crackers or vanilla cookies. They give a similar sweet base.
Can I make this vegan or dairy-free?
Yes. Use dairy-free cream cheese and non-dairy whipped topping. Use vegan butter for the crumbs.
How thin should the strawberry slices be?
Slice strawberries about 1/8 to 1/4 inch thick so they roll easily and do not add too much juice.
Can I prepare this a day ahead?
Yes. Make it the day before and keep it chilled. Slices hold shape better after chilling.
Can I add jam or sauce inside?
Yes. A thin layer of strawberry jam under the slices adds more flavor. Do not add too much to avoid sogginess.
Conclusion
If you want a quick no-bake dessert that looks special, these rolls work great and are fun to make. For another idea with creamy strawberry rolls, see this Delicious Strawberry Cream Cheese Rolls Recipe on Lemon8. For a photo guide and a similar dessert roll, check out Strawberry Shortcake Cheesecake Dessert Sushi Rolls.
Print
Strawberry Shortcake Cheesecake Sushi Rolls
- Total Time: 120 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
These no-bake rolls combine strawberry shortcake and cheesecake flavors, making for a fun and fast dessert that’s great for parties.
Ingredients
- 2 cups store-bought shortcake or pound cake crumbs
- 3 tablespoons melted butter
- 8 oz (225 g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped (or 1 cup Cool Whip)
- 1 cup fresh strawberries, thinly sliced
- 1 sheet large plastic wrap or parchment paper
- Optional: powdered sugar or crushed shortcake for dusting
Instructions
- Mix the shortcake crumbs and melted butter until crumbs hold when pressed.
- Lay a large sheet of plastic wrap on the counter. Spread the crumb mix into a thin rectangle about 10×12 inches. Press firmly to compact.
- Beat the softened cream cheese with powdered sugar and vanilla until smooth. Fold in whipped cream gently until mixed.
- Remove a small part of the plastic wrap if needed. Spread the cream cheese filling evenly over the crumb rectangle, leaving a small edge.
- Lay the thin strawberry slices in a line near one short edge of the rectangle.
- Using the plastic wrap, start rolling from the strawberry edge, rolling tightly but gently to keep shape.
- Wrap the roll well and place it in the fridge for at least 2 hours, or until firm.
- Unwrap and use a sharp knife to slice into 1-inch rounds. Wipe the knife between cuts for clean slices.
Notes
For best texture, store on a flat tray so slices do not squish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll slice
- Calories: 200
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: no-bake, dessert, cheesecake, strawberry, shortcake, easy recipe