If you’re looking for a dessert that combines elegance, indulgence, and pure strawberry bliss — you’ve just found your new favorite. These Strawberry Cheesecake Crepe Rolls are light, creamy, and utterly irresistible. Right after making these for the first time, I knew I had to share them — and I’m so thankful you’re here to experience them too!
Strawberry Cheesecake Crepe Rolls are delicate crepes wrapped around a luscious no-bake cheesecake filling, bursting with juicy strawberries and topped with a swirl of whipped cream and crushed cookies. What’s not to love?
What Are Strawberry Cheesecake Crepe Rolls?
Let me break it down: soft, buttery crepes serve as the perfect canvas for a velvety cheesecake filling, which gets a fruity upgrade from a homemade strawberry topping. Each roll is sliced into bite-sized treats that look as dreamy as they taste. They’re part dessert, part showstopper, and 100% delicious.
Why You’ll Love These Strawberry Cheesecake Crepe Rolls
I promised you versatile, and here’s proof!
- Make-ahead friendly – Prep the components in advance and roll them when ready to serve
- Perfect for brunch, dessert, or showers – Elegant enough for special occasions, easy enough for casual cravings
- Not overly sweet – The tangy cream cheese balances out the berries and glaze
- Fun to decorate – Graham crackers, whipped cream, strawberry sauce — it’s a creative playground!
What Do They Taste Like?
Imagine biting into a soft, tender crepe that gives way to a fluffy, tangy cheesecake center with juicy bursts of strawberry in every bite. It’s like your favorite strawberry shortcake met a French bistro and had a very creamy baby. The strawberry sauce adds just the right amount of jammy brightness, while the cookie topping brings that classic cheesecake crunch. Anything but boring!!
Healthier Than You Think
While these feel decadent, they’re not overly heavy or cloying. You can easily make swaps to suit your dietary needs (more on that below), and since they’re individually portioned, they help with moderation. Plus — strawberries! That counts for something, right?
Ingredients for Strawberry Cheesecake Crepe Rolls
For the Crepes:
- 1 cup (125 g) all-purpose flour
- 2 tbsp sugar
- 1½ cups (360 ml) milk
- 2 large eggs
- 2 tbsp melted butter (plus more for cooking)
- 1 tsp vanilla extract
- Pinch of salt
For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy cream, whipped
For the Strawberry Topping:
- 1 cup fresh strawberries, chopped (plus extra whole ones for garnish)
- 3 tbsp sugar
- 1 tsp lemon juice
Optional Decorations:
- Whipped cream swirls
- Crushed graham crackers or vanilla wafers
- Pink glaze or strawberry sauce drizzle
Tools You’ll Need
- Nonstick skillet or crepe pan
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Measuring cups and spoons
- Small saucepan for the strawberry sauce
Ingredient Additions and Substitutions
- Swap out the strawberries for raspberries or blueberries if that’s what you have on hand
- Add lemon zest to the cheesecake filling for extra zing
- Use gluten-free flour for the crepes if needed
- Substitute Greek yogurt for part of the cream cheese for a lighter option
- Try flavored cream cheese (like strawberry or honey) for a twist
How to Make Strawberry Cheesecake Crepe Rolls
Step 1: Make the Crepes
In a mixing bowl, whisk together flour, sugar, milk, eggs, melted butter, vanilla, and salt until smooth and lump-free. Let the batter rest for 10–15 minutes if you have the time — this helps make the crepes even more tender.
Heat a nonstick skillet over medium heat and lightly grease with butter. Pour about ¼ cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1–2 minutes or until the edges lift easily, then flip and cook for another 30 seconds.
Stack finished crepes on a plate with parchment paper in between to prevent sticking.
Step 2: Prepare the Cheesecake Filling
In a bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy. Gently fold in the whipped cream until you have a fluffy, light mixture that holds its shape.
Step 3: Make the Strawberry Sauce
In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the mixture becomes juicy and slightly thickened. Let the sauce cool completely before using.
Step 4: Assemble the Crepe Rolls
Lay out one crepe on a flat surface. Spread a layer of the cheesecake filling across the center. Add a whole or halved strawberry on top of the filling, then roll the crepe up tightly into a log shape. Slice into halves or thirds, depending on how you want to serve them.
Step 5: Decorate
Drizzle with your strawberry sauce or pink glaze. Add whipped cream swirls and top with crushed graham crackers or cookies for that signature cheesecake feel. Garnish with a whole strawberry, and voilà!
What to Serve with These
- A glass of cold milk or a latte
- Sparkling rosé or mimosa for brunch
- Fresh mint leaves for a pop of color
- Extra fruit on the side (think kiwi slices or orange segments)
Tips for Success
- Don’t overfill the crepes — a little filling goes a long way
- Make sure the crepes are fully cooled before spreading the cheesecake mixture
- For neater slices, refrigerate the assembled rolls for 30 minutes before cutting
- Double the strawberry sauce if you love extra drizzle like I do!
How to Store
These crepe rolls store beautifully. Keep them in an airtight container in the fridge for up to 3 days. I recommend adding toppings right before serving to keep everything fresh and pretty.
Freezing isn’t ideal due to the whipped filling, but you can freeze plain crepes in a sealed bag for up to 2 months. Thaw at room temp and re-roll with fresh filling when ready.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! Make the crepes and filling a day in advance. Assemble and decorate just before serving.
Do I need a special pan for crepes?
Nope! A nonstick skillet works just fine. Just make sure it’s well-greased and preheated.
Can I use store-bought crepes?
Yes! If you’re short on time, store-bought crepes can work — just make sure they’re soft and flexible.
What can I use instead of cream cheese?
Mascarpone or Greek yogurt can work as substitutes, though the flavor will shift slightly.
Conclusion
Whether you’re planning a cozy weekend brunch or looking for a show-stopping dessert for a gathering, these Strawberry Cheesecake Crepe Rolls are going to impress. They’re light yet satisfying, stunning on the plate, and bursting with fresh strawberry flavor. Plus, they’re just plain fun to make and decorate!
If you loved this recipe, you might also enjoy:
- Peach Cream Cheese Puff Pastries
- Grilled Peach and Mascarpone Crepes
- Strawberry Shortcake Tiramisu Cups
I’d love to hear how yours turn out! Leave a review below, and don’t forget to tag your creations on Pinterest or Instagram — I can’t wait to see your beautiful rolls!
Nutritional Information (Per Crepe Roll, Approximate)
- Calories: 280
- Protein: 4g
- Fat: 18g
- Carbohydrates: 24g
- Sugar: 13g
- Fiber: 1g
Strawberry Cheesecake Crepe Rolls
Description
Strawberry Cheesecake Crepe Rolls are soft, buttery crepes filled with fluffy no-bake cheesecake and juicy strawberries. Topped with a homemade strawberry sauce and whipped cream, they’re the perfect bite-sized dessert for brunches, showers, or just a sweet treat at home. Elegant, fun to decorate, and surprisingly easy to make!
Ingredients
For the Crepes:
1 cup (125 g) all-purpose flour
2 tablespoons sugar
1½ cups (360 ml) milk
2 large eggs
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract
Pinch of salt
For the Cheesecake Filling:
8 oz (225 g) cream cheese, softened
½ cup (60 g) powdered sugar
1 teaspoon vanilla extract
1 cup (240 ml) heavy cream, whipped
For the Strawberry Topping:
1 cup fresh strawberries, chopped (plus extra whole ones for garnish)
3 tablespoons sugar
1 teaspoon lemon juice
Optional Decorations:
Whipped cream swirls
Crushed graham crackers or vanilla wafers
Pink glaze or strawberry sauce drizzle
Instructions
Make the Crepe Batter:
In a large bowl, whisk together flour, sugar, milk, eggs, melted butter, vanilla, and a pinch of salt until smooth. Let the batter rest for 10–15 minutes if time allows.Cook the Crepes:
Heat a nonstick skillet over medium heat and lightly grease with butter. Pour in about ¼ cup of batter and swirl the pan to evenly coat the bottom. Cook for 1–2 minutes or until the edges lift, flip, and cook the other side for 30 seconds. Stack cooked crepes on a plate with parchment paper between them.Make the Cheesecake Filling:
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until light and fluffy.Prepare the Strawberry Sauce:
In a small saucepan over medium heat, cook chopped strawberries with sugar and lemon juice for 5 minutes until soft and syrupy. Let cool completely.Assemble the Crepe Rolls:
Lay a crepe flat, spread a layer of cheesecake filling, and place a whole or halved strawberry in the center. Roll tightly into a log and slice into halves or thirds.
Decorate and Serve:
Drizzle with strawberry sauce or pink glaze. Add whipped cream swirls and garnish with crushed graham crackers and whole strawberries.
Notes
Crepes can be made a day ahead and stored in the fridge, stacked with parchment between each one.
For neat slices, chill the assembled rolls for 30 minutes before cutting.
Swap strawberries for raspberries or blueberries for a fun twist.
Store leftovers in an airtight container in the fridge for up to 3 days. Decorate just before serving for best results.
Want more strawberry flavor? Double the strawberry sauce and drizzle away!
