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Strawberry Cheesecake Crunch Roll Cake

A delightful dessert that combines a light sponge cake with a luscious cheesecake filling and a crunchy topping, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup milk
For the Cheesecake Filling
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup strawberries, diced
For the Crunch Topping
  • 1 cup crushed graham crackers
  • 1/4 cup unsalted butter, melted
  • 3 tbsp granulated sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add your dry mixture to the wet ingredients, alternating with the milk, and mix just until combined.
Baking
  1. Spread the batter into a parchment-lined baking pan and bake for 12-15 minutes.
Cheesecake Filling Preparation
  1. In a bowl, combine softened cream cheese, powdered sugar, and vanilla and mix until smooth. Gently fold in diced strawberries.
Assembly
  1. Once the cake is out of the oven and cooled slightly, flip it onto a clean kitchen towel dusted with powdered sugar.
  2. Spread the cheesecake filling over the cake, leaving a small border, and roll it up from one end to the other using the towel.
Topping
  1. In a separate bowl, combine crushed graham crackers, melted butter, and sugar until it resembles wet sand.
  2. Place the rolled cake seam-side down and sprinkle the crunch topping generously over the cake.

Notes

Make ahead: This roll cake can chill in the fridge for a few hours. Wrap leftovers tightly in plastic wrap and store in the fridge for up to 3 days.