Strawberry Shortcake Cheesecake Rolls

These dreamy cheesecake rolls combine the flavors of strawberry shortcake with creamy cheesecake wrapped in flaky puff pastry, making them a perfect dessert for any occasion.

Course Dessert, Snack

Cuisine American

Keyword Cheesecake Rolls, Easy Dessert, Fruit Rolls, Puff Pastry Dessert, Strawberry Shortcake

Prep Time 20

Cook Time 22

Total Time 42

Servings 6 servings

Calories 250kcal

Ingredients

For the Cheesecake Filling

4 oz cream cheese, softened Take it out of the fridge an hour ahead or microwave for 10 seconds.
2 tablespoons powdered sugar Helps the filling feel creamy-smooth and perfectly sweet.
½ teaspoon vanilla extract Use the real deal if possible for best flavor.

For the Rolls

1 sheet puff pastry, thawed Go for all-butter if possible.
½ cup fresh strawberries, finely chopped Look for bright red berries; blot with a paper towel if extra juicy.
¼ cup strawberry jam Adds fruity flavor and moisture.
1 egg for egg wash For that glossy, golden finish.
¼ cup crushed golden sandwich cookies Mimics shortcake crumbs and adds crunch; optional.
1 tablespoon melted butter Optional for brushing over baked rolls.

Instructions

Preparation

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, combine the cream cheese, powdered sugar, and vanilla extract until smooth.
Unfold the thawed puff pastry on a lightly floured surface and gently roll it out.

Assembly

Spread the cream cheese mixture evenly over the pastry, leaving a small border.
Spoon a thin layer of strawberry jam on top and sprinkle the chopped strawberries.
Starting from a long edge, roll the pastry into a log and slice into 6-8 pieces.

Baking

Place the rolls on the prepared baking sheet, flat-side down, and brush tops with beaten egg.
Bake for 18-22 minutes until puffed and golden.
Brush with melted butter and sprinkle with crushed cookies if desired before serving.

Serving

Allow to cool slightly before enjoying warm or chilled.

Notes

Leftovers can be stored in an airtight container for 1-2 days at room temperature or up to 4 days in the fridge. These rolls also freeze well; wrap tightly and freeze for up to a month.