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Strawberry Shortcake Cheesecake Rolls

Close-up of two Strawberry Shortcake Cheesecake Rolls topped with bright red filling and a swirl of whipped cream on a white plate.
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You will make soft, sweet rolls filled with a creamy no-bake cheesecake mixture and topped with fresh strawberry compote and whipped cream.

Ingredients

Scale
  • 1 package (13.2 oz) refrigerated biscuit dough
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1 tablespoon lemon juice
  • 2 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar (for compote)
  • 1 tablespoon cornstarch
  • 1/2 cup heavy cream (for topping)
  • 2 tablespoons powdered sugar (for topping)

Instructions

  1. Prepare the strawberry compote: Combine sliced strawberries and 1/4 cup granulated sugar in a small saucepan. Cook over medium heat until the berries soften, about 5 minutes. Mix cornstarch with 1 tablespoon of water and stir into the berries. Cook until the mixture thickens, then remove from heat and let it cool completely.
  2. Make the cheesecake filling: In a medium bowl, beat the softened cream cheese until smooth. Add 1/2 cup powdered sugar, 1/4 cup heavy cream, vanilla extract, and lemon juice. Beat until the mixture is light and fluffy.
  3. Roll out the dough: Unroll the biscuit dough onto a lightly floured surface. Gently press or roll the pieces together to form one large rectangle, about 10×14 inches.
  4. Spread the filling: Spread the cheesecake filling evenly over the dough rectangle, leaving a small border on one long edge.
  5. Add strawberries: Spoon half of the cooled strawberry compote over the cheesecake filling.
  6. Roll the dough: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  7. Slice and bake: Cut the log into 12 equal rolls. Place the rolls cut-side up in a lightly greased 9×13 inch baking dish.
  8. Bake the rolls at 375 degrees Fahrenheit for 18 to 22 minutes, or until golden brown. Let them cool slightly.
  9. Prepare the topping: Whip the remaining 1/2 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form.
  10. Serve: Drizzle the whipped cream over the warm rolls. Top each roll with the remaining strawberry compote before serving.

Notes

  • If you prefer a firmer cheesecake filling, chill the filling mixture for 30 minutes before spreading it on the dough.
  • You can use store-bought strawberry glaze instead of making the compote for a quicker finish.
  • For a shortcake flavor, lightly dust the finished rolls with a small amount of crushed shortbread cookies.

Nutrition

Find it online: https://spoonswirl.com/strawberry-shortcake-cheesecake-rolls/