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Strawberry Shortcake Cheesecake Sushi Rolls

Strawberry Shortcake Cheesecake Sushi Rolls: A Dreamy No-Bake Delight

Delight in these Strawberry Shortcake Cheesecake Sushi Rolls, a playful no-bake dessert that's perfect for all occasions.
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Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 8 rolls
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 loaf Vanilla sponge cake or pound cake slices Substitution: Angel food cake offers a lighter option.
For the Cheesecake Filling
  • 8 oz Cream cheese (softened) Substitution: Low-fat cream cheese can reduce calories.
  • 1/2 cup Powdered sugar No substitutes recommended for texture.
  • 1 teaspoon Vanilla extract No substitutes needed; pure vanilla is optimal.
  • 1 cup Heavy cream or whipped topping Substitution: Whipped coconut cream for a dairy-free option.
  • 1 tablespoon Lemon juice Optional but recommended for freshness; lime juice can work as an alternative.
For the Strawberries
  • 1 cup Fresh strawberries (chopped) Substitution: Raspberries or blueberries can be used for different flavors.
  • 1/4 cup Strawberry jam or sauce No substitutes, but can be omitted if less sweetness is desired.

Equipment

  • mixing bowl
  • hand mixer
  • spatula
  • Sharp knife
  • Plastic Wrap
  • cutting board
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Begin by cutting the vanilla sponge cake or pound cake into thin, flat slices, about 1/4 inch thick, ensuring you remove any crusts.
  2. In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Using a hand mixer or a whisk, beat until smooth and creamy, free of lumps, about 2 to 3 minutes.
  3. Gradually pour the heavy cream into the cheesecake filling and whisk on medium speed until fluffy and light, about 2 to 3 more minutes.
  4. Wash and hull fresh strawberries, then chop them into small, even pieces.
  5. Lay the prepared cake slices on parchment paper. Spread a generous layer of cheesecake filling over each slice.
  6. Sprinkle the chopped strawberries evenly over the cheesecake filling on each cake slice. Drizzle with strawberry jam if desired.
  7. Starting from one end of the cake slice, gently roll the cake away from you, using the parchment paper to guide the roll tightly.
  8. Wrap each roll tightly in plastic wrap and refrigerate for at least 30 minutes to chill.
  9. After chilling, carefully remove the plastic wrap and slice the rolls into sushi-sized pieces.
  10. Arrange the sliced rolls on a serving platter and serve cold for the best flavor.

Nutrition

Serving: 1rollCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 6IUVitamin C: 15mgCalcium: 4mgIron: 2mg

Notes

Chilling both the cake slices and the filling helps achieve better control while rolling, leading to perfect sushi shapes. Experiment with various fruits to personalize your rolls.

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