Strawberry Shortcake Cheesecake Dessert Sushi Rolls are a chilled, no-bake party dessert made with thin crepes, a light whipped cheesecake filling, macerated strawberries, and buttery cookie crumbs. The recipe yields 36 bite-sized pieces with about 20 minutes of active prep and roughly 1 hour 10 minutes of chilling time, so the full platter is ready in about 1 hour 30 minutes. With a short ingredient list and simple technique — whip the filling, sweeten the berries, prepare the crumbs, roll tightly, chill, then slice — these rolls are easy to make ahead and serve.
- Prep Time
- Cook Time
- Total Time
- Servings
- 36 bite-sized pieces
- Calories
- 112 per piece
- Difficulty
- Easy
- Storage
- Refrigerate sliced pieces in a single layer in an airtight container for up to 3 days.
These dessert sushi rolls combine strawberry shortcake and cheesecake into a chilled, sliceable platter. The no-bake method and brief active prep make them perfect for parties, showers, or casual get-togethers.
Pro Tip: Let cream cheese soften at room temperature for about 45 minutes before mixing for the smoothest filling.
Strawberry Shortcake Cheesecake Dessert Sushi Rolls are made from soft crepes filled with a whipped cheesecake base, a line of macerated strawberries, and a thin layer of buttery shortbread or graham crumbs. The process is straightforward: beat the filling until smooth, toss and briefly macerate the berries, mix crumbs with melted butter, spread, roll tightly, chill thoroughly, then slice into 36 neat pieces. These rolls are easy to prepare ahead of time and hold up well when refrigerated.
Quick Steps at a Glance
- Beat softened cream cheese with sugar and vanilla until smooth; whip heavy cream and fold in for a light, mousse-like filling.
- Toss diced strawberries with a bit of sugar and let rest 10 minutes to draw out juices, then drain.
- Combine crushed shortbread or graham crackers with melted butter until the crumbs hold together when pressed.
- Spread a thin layer of filling over each crepe, sprinkle crumbs, add a narrow line of strawberries near one edge, and roll tightly.
- Wrap logs, chill for about 1 hour 10 minutes, then slice with a warm, clean knife into 36 pieces and dust with powdered sugar just before serving.
What is Strawberry Shortcake Cheesecake Dessert Sushi Rolls?
A playful, no-bake dessert that layers whipped cheesecake filling, macerated strawberries, and buttery crumbs inside thin crepes, sliced into bite-sized “sushi” rolls.
Key Takeaways
- No-bake and quick to assemble — about 20 minutes active time.
- Chill the logs fully before slicing for clean spirals.
- Combines creamy filling, juicy strawberries, and crunchy crumbs in each bite.
- Make-ahead friendly and portion-appropriate for parties.
Why You’ll Love It
- No oven required — ideal for warm days or busy kitchens.
- Produces 36 elegant, grab-and-go bites for sharing.
- Balances tangy cheesecake flavor with fresh berries and buttery crunch.
- Easy to scale or adapt using store-bought crepes or thin cake layers.
Ingredient Deep Dive
Ingredients at a Glance
Equipment You Need
- Mixing bowls — separate bowls for the cream cheese base, whipped cream, and berries.
- Hand mixer or stand mixer — smooths the cream cheese and whips the cream quickly.
- Silicone spatula — folds whipped cream into the filling gently and spreads the filling evenly.
- Parchment or plastic wrap — helps roll and chill the logs tightly.
- Sharp knife — dip in hot water and wipe between cuts for neat slices.
- Chilled serving platter — keeps pieces firm while serving.
Step-by-Step Guide
These rolls come together in three stages: prepare the filling, make the berry and crumb layers, then assemble, chill, and slice. Key points: use softened cream cheese, dice strawberries small, keep the crumb layer thin, and fully chill the logs before cutting.
Mix Filling and Fruit
Whip the cheesecake filling. Beat softened cream cheese with sugar and vanilla until smooth, about 2–3 minutes. In a separate cold bowl, whip the heavy cream to firm peaks and fold into the cream cheese in two additions to keep the filling airy.
Macerate the strawberries. Dice berries small, toss with 2 tablespoons sugar, and let rest about 10 minutes until glossy. Drain excess juice well so the crepe wrapper does not become soggy.
Layer and Roll
Prepare the crumb layer. Crush shortbread or graham crackers and mix with melted butter until the mixture clumps lightly. The crumbs should be sprinkleable, not paste-like.
Assemble each crepe. Place a crepe on parchment, spread a thin rectangle of filling, sprinkle a narrow band of crumbs, then line up the drained strawberries near the edge. Roll tightly using the parchment or plastic wrap to form a compact log.
Chill the logs. Wrap each log tightly and refrigerate for at least 1 hour 10 minutes. Thorough chilling firms the filling, sets the crumbs, and helps the crepe relax around the spiral for clean slicing.
Chill, Slice, and Serve
Slice with a warm knife. Unwrap a chilled log, dip a sharp knife in hot water, wipe it dry, and cut into even pieces using a gentle sawing motion. Wipe the blade between cuts to keep edges clean. If a log feels too soft, freeze for 10 minutes before slicing.
Dust and serve. Arrange slices cut-side up on a chilled platter and dust with powdered sugar just before serving. Keep leftovers in a single layer separated with parchment for up to 3 days in the refrigerator.
The complete recipe card (ingredients, measurements, and nutrition) follows in the recipe section below.
Strawberry Shortcake Cheesecake Dessert Sushi Rolls Recipe
- Author: Patricia Jannet
- Total Time: 90 minutes
- Yield: 36 bite-sized pieces
Description
Chilled, no-bake dessert bites made with crepes, airy cheesecake filling, fresh strawberries, and a buttery crumb layer. Perfect for parties and make-ahead entertaining.
Ingredients
- Cheesecake Filling:
1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Strawberry Filling:
1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar (for strawberries)
- Shortcake Layer:
1 1/2 cups crushed shortbread cookies or graham crackers
- 1/4 cup unsalted butter, melted
- Rolls:
6 large crepes or thin cake layers
- Powdered sugar, for dusting
Instructions
- Beat softened cream cheese with sugar and vanilla until smooth. Whip heavy cream to firm peaks and fold into the cream cheese mixture for a light filling.
- Toss diced strawberries with sugar and let rest 10 minutes, then drain excess juice.
- Combine crushed cookies or crackers with melted butter until the crumbs clump lightly.
- Spread a thin layer of filling over each crepe, sprinkle crumbs, add a narrow line of drained strawberries near one edge, and roll tightly into logs.
- Wrap logs, chill for about 1 hour 10 minutes, then slice into 36 pieces. Dust with powdered sugar just before serving.
Notes
- Refrigerate sliced pieces in a single layer in an airtight container for up to 3 days. Use parchment between layers if stacking.
- Freeze unsliced wrapped logs for up to 2 months; thaw overnight in the fridge before slicing and dust with powdered sugar after thawing.
- Avoid reheating assembled rolls; warm only empty crepes briefly if needed when assembling.
- Prep Time: 20 minutes
- Category: Desserts & Sweets
Nutrition
- Serving Size: 1 bite
- Calories: 112
- Sugar: 7g
- Fat: 7g
- Protein: 2g
- Cholesterol: 21mg