Sometimes you just need something warm and creamy to satisfy your sweet tooth. These Strawberry Shortcake Cheesecake Rolls are the perfect way to bring a smile to your table. They taste exactly like those classic strawberry ice cream bars from your favorite summer memories.
You can have these ready for your family in just thirty minutes total. They are fresh, fruity, and incredibly simple to put together for a fun night. Your kids will love helping you with the crunchy cookie coating at the end.
Why This Recipe Is a Winner
These Strawberry Shortcake Cheesecake Rolls are perfect for busy summer nights when you want something special. They offer a satisfying crunch that pairs beautifully with the smooth cream cheese center. You get all the flavor of a traditional cheesecake without the long baking time.
This recipe is a great way to use up fresh berries from the market. It is a crowd-pleasing dessert that looks impressive but stays very budget-friendly. Everyone will ask you for the secret to that signature strawberry crumble coating.
How to Make Strawberry Shortcake Cheesecake Rolls
Making these rolls is much easier than you might think. You simply mix the filling, roll them up, and give them a quick golden fry. Using egg roll wrappers is a clever shortcut that keeps the process very beginner-friendly.
Even if you have never fried anything before, you can do this with confidence. The wrappers seal easily with just a little bit of beaten egg. You will love how the strawberry cookie dust sticks to the warm, buttery exterior.
Simple Ingredients
You likely have most of these pantry staples in your kitchen right now.
- 12 egg roll wrappers
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely diced
- 1 cup vanilla sandwich cookies, crushed
- 1 tablespoon strawberry gelatin powder
- 2 tablespoons unsalted butter, melted
- Vegetable oil for frying
- 1 egg, beaten
Step-by-Step
- In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined.
- Gently fold the finely diced strawberries into the cream cheese mixture using a spatula.
- Lay an egg roll wrapper on a flat surface in a diamond orientation. Place approximately 2 tablespoons of filling in the center.
- Fold the bottom corner over the filling, fold in the side corners, and roll tightly toward the top corner. Brush the top edge with beaten egg to seal securely.
- Heat 2 inches of vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C).
- In a separate shallow dish, mix the crushed vanilla cookies and strawberry gelatin powder until evenly blended.
- Fry the rolls in batches for 2 to 3 minutes, turning occasionally, until the exterior is golden brown and crispy.
- Remove the rolls from the oil and drain briefly on paper towels.
- While still hot, lightly brush each roll with melted butter and immediately roll in the strawberry cookie mixture to coat thoroughly.
- Serve warm with optional whipped cream or strawberry sauce.
Best Ways to Enjoy It
Serve these rolls while they are still warm and golden for the best experience. They are delicious on their own, but a side of whipped cream is lovely. You could also offer a small bowl of chocolate sauce for dipping.
Set them out on a large platter for a backyard summer party. They are easy to grab and eat with your hands while socializing. Your guests will love the surprising cheesecake center hidden inside the crispy shell.
Keep It Fresh
These treats are best when eaten immediately for the ultimate crunch. If you have leftovers, store them in the fridge for up to two days. Reheat them in an air fryer at 350°F for three minutes to restore the texture. Avoid the microwave, as it will make the wrappers soft and chewy. You can also freeze the un-fried rolls for a quick future dessert.
Tips for Best Results
- Don’t skip the egg wash to ensure your rolls stay sealed tightly.
- Avoid overfilling the wrappers so the cream cheese does not leak out.
- Use a kitchen thermometer to keep your oil at a steady temperature.
- Crush the cookies into a fine dust for the most even coating.
- For a summer treat, serve these alongside a scoop of vanilla bean ice cream.
- Add a tiny pinch of salt to the cookie mixture to balance the sweetness.
- Pat your strawberries dry after dicing to keep the filling thick.
Ways to Switch It Up
- Swap the strawberries for fresh raspberries for a tarter flavor profile.
- Use gluten-free egg roll wrappers to make this a safe treat for everyone.
- Replace the vanilla cookies with chocolate ones for a chocolate-covered strawberry vibe.
- Stir in a few mini chocolate chips for an extra sweet surprise.
Common Questions
Can I bake these instead of frying?
Yes, you can bake them at 400°F for about twelve to fifteen minutes. They will be less crunchy than the fried version but still very tasty. Brush them with extra butter before baking for a better color.
How do I keep the rolls from bursting?
Make sure you roll them tightly and squeeze out any trapped air pockets. Using the egg wash on all edges creates a very strong seal. Do not crowd the pan while you are frying them.
Can I use frozen strawberries?
Fresh strawberries work best because they release less moisture than frozen ones. If you must use frozen, thaw them completely and drain all excess juice first. This prevents the filling from becoming too runny.
I hope these sweet rolls bring a little bit of summer joy to your kitchen. They are such a fun treat to share with the people you love. Happy cooking!
— Alex
Ingredients
- 12 egg roll wrappers
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely diced
- 1 cup vanilla sandwich cookies, crushed
- 1 tablespoon strawberry gelatin powder
- 2 tablespoons unsalted butter, melted
- Vegetable oil for frying
- 1 egg , beaten
Instructions
- In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined.
- Gently fold the finely diced strawberries into the cream cheese mixture using a spatula.
- Lay an egg roll wrapper on a flat surface in a diamond orientation. Place approximately 2 tablespoons of filling in the center.
- Fold the bottom corner over the filling, fold in the side corners, and roll tightly toward the top corner. Brush the top edge with beaten egg to seal securely.
- Heat 2 inches of vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C).
- In a separate shallow dish, mix the crushed vanilla cookies and strawberry gelatin powder until evenly blended.
- Fry the rolls in batches for 2 to 3 minutes, turning occasionally, until the exterior is golden brown and crispy.
- Remove the rolls from the oil and drain briefly on paper towels.
- While still hot, lightly brush each roll with melted butter and immediately roll in the strawberry cookie mixture to coat thoroughly.
- Serve warm with optional whipped cream or strawberry sauce.
