First, let me say thank you so much for being here! Whether you stumbled upon this recipe while looking for a show-stopping dessert or you’re one of my regular readers, I’m genuinely grateful. Sharing these recipes with you is one of my greatest joys, especially when it’s something as special as this Cherry Cheesecake Cake Roll.
Right after the first forkful, you’ll see why this cake roll has become a favorite in my kitchen. It’s everything you love about cherry cheesecake—sweet cherries, creamy filling, and a hint of tangy richness—rolled up inside a soft, fluffy sponge cake. The result? A dessert that looks bakery-level fancy but is totally achievable at home.
Want more recipes like this delivered straight to your inbox? Be sure to subscribe to my email list so you never miss a sweet treat!
What Is a Cherry Cheesecake Cake Roll?
If you’ve never made a cake roll before, don’t worry! It’s much easier than it looks. A cake roll is essentially a light sponge cake baked in a sheet pan, then rolled up with filling while it’s still warm (to help it keep its shape). Once cooled, you unroll it, spread on your filling—in this case, a luscious cheesecake layer and cherry pie filling—then roll it back up.
The final touch? More cherry topping and a sprinkle of powdered sugar. It’s as gorgeous as it is delicious!
Reasons to Love This Cherry Cheesecake Cake Roll
- Beautiful Presentation: It looks like something straight out of a bakery window!
- Perfect Balance of Flavors: Sweet cherries, tangy cream cheese, and soft vanilla sponge come together in every bite.
- Make-Ahead Friendly: You can prep it the night before and slice when ready to serve.
- Versatile: Swap the cherries for strawberries, raspberries, or even peaches if you’d like.
What Does This Cake Roll Taste Like?
The first bite is pure bliss! You get that fluffy, light cake wrapped around a creamy cheesecake filling, swirled with juicy cherries. It’s rich, but not too heavy. The cherry topping adds a bright, fruity contrast that keeps you coming back for “just one more slice.” (Spoiler alert: you’ll definitely go back for seconds.)
The texture is another highlight—the sponge cake is soft and tender, while the cheesecake filling is smooth and creamy. And the glossy cherry topping? Well, let’s just say I’m kicking myself for not having shot it from more angles!
Benefits of Making This Dessert at Home
- Impressive but Easy: Your guests will think you spent hours, but it’s simpler than it looks.
- Budget-Friendly: A fraction of the cost of bakery cakes.
- Customizable: Use different fruits or add chocolate shavings for extra flair.
- Make-Ahead Convenience: Perfect for parties, potlucks, or holidays.
Ingredients You’ll Need
For the Sponge Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar (for dusting)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Cherry Topping:
- 1 can (21 oz) cherry pie filling
- Fresh cherries and powdered sugar for garnish (optional)
Tools You’ll Need
- Jelly roll pan (10×15 inches)
- Electric mixer (handheld or stand mixer)
- Mixing bowls
- Parchment paper
- Sifter or fine mesh strainer (for powdered sugar)
- Silicone spatula
Ingredient Swaps and Additions
- Fruit Swap: Use strawberry or blueberry pie filling instead of cherry.
- Chocolate Twist: Add mini chocolate chips to the cheesecake filling.
- Gluten-Free Option: Use a gluten-free 1:1 baking flour blend.
How to Make a Cherry Cheesecake Cake Roll
Step 1: Prepare the Sponge Cake
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs for 4–5 minutes until thick and pale. Gradually add the sugar and vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt. Fold this gently into the egg mixture.
- Pour the batter into your prepared pan, spreading it evenly.
- Bake for 10–12 minutes, or until the cake springs back when lightly touched.
Step 2: Roll the Cake
- Immediately turn the warm cake onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper.
- Starting at the short end, roll the cake up with the towel and let it cool completely.
Step 3: Make the Cheesecake Filling
- Beat the cream cheese and powdered sugar until smooth.
- In a separate bowl, whip the heavy cream and vanilla until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
Step 4: Assemble the Cake Roll
- Gently unroll the cooled cake.
- Spread the cheesecake filling evenly over the cake, leaving a small border.
- Spoon about ¾ of the cherry pie filling over the cream layer.
- Roll the cake back up carefully (without the towel).
- Place seam-side down on a platter.
Step 5: Decorate and Serve
- Top the cake roll with the remaining cherry pie filling.
- Garnish with fresh cherries and a dusting of powdered sugar if desired.
- Chill for at least 1 hour before slicing for the cleanest cuts.
What to Serve with Cherry Cheesecake Cake Roll
This dessert is perfect on its own, but you can serve it with:
- A dollop of whipped cream
- A scoop of vanilla ice cream
- Hot coffee or iced tea to balance the sweetness
Tips for Success
- Don’t Overbake the Cake: A dry sponge will crack when rolled.
- Roll While Warm: This helps prevent breaking.
- Use Room Temperature Cream Cheese: It mixes more smoothly.
- Chill Before Slicing: Makes it easier to get those pretty spiral slices.
How to Store Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze (without toppings) for up to 2 months. Thaw overnight in the fridge.
Frequently Asked Questions
Can I use fresh cherries instead of pie filling?
Yes! Just cook fresh cherries with a little sugar and cornstarch until thickened, then cool before using.
My cake cracked! What can I do?
No worries—cover any cracks with extra cherry topping and powdered sugar. No one will notice!
Can I make this a day ahead?
Absolutely! In fact, it tastes even better the next day after the flavors have melded.
Wrapping It Up
There you have it—your new go-to dessert for holidays, birthdays, or whenever you want to wow your guests. This Cherry Cheesecake Cake Roll is as fun to make as it is to eat, and it’s guaranteed to bring smiles to the table.
If you enjoyed this recipe, don’t miss my Peach Cobbler Cheesecake Bars or Black Forest Cake Roll—both equally delicious and just as impressive!
If you try this recipe, I’d love to see your creations! Leave a comment below or share your photos on Pinterest. Let’s inspire each other in the kitchen!
Nutritional Information (Per Slice, Approximate)
- Calories: 320
- Fat: 18g
- Carbohydrates: 35g
- Protein: 5g
- Sugar: 24g
- Fiber: 1g
- Sodium: 190mg
Cherry Cheesecake Cake Roll – A Stunning Dessert That’s Easier Than It Looks!
- Total Time: 1 hour (includes cooling and chilling time)
- Yield: 8–10 servings
- Diet: Vegetarian
Description
This Cherry Cheesecake Cake Roll is the perfect combination of light, fluffy sponge cake, rich cheesecake filling, and sweet cherry pie topping. It’s an elegant dessert that looks complicated but is surprisingly easy to make! Every slice reveals a beautiful swirl of creamy filling and vibrant cherries, making it a crowd-pleaser for holidays, parties, or just because you deserve something special. The flavor is sweet, creamy, and fruity—like cheesecake and cake had the most delicious baby!
Ingredients
For the Cake:
– 4 large eggs
– ¾ cup granulated sugar
– 1 teaspoon vanilla extract
– ¾ cup all-purpose flour
– 1 teaspoon baking powder
– ¼ teaspoon salt
– Powdered sugar (for dusting)
For the Filling:
– 8 oz cream cheese, softened
– ½ cup powdered sugar
– 1 cup heavy whipping cream
For the Cherry Topping:
– 1 can (21 oz) cherry pie filling
Instructions
1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and spray lightly with cooking spray.
2. In a large bowl, beat eggs for about 5 minutes until thick and pale. Gradually add the granulated sugar and vanilla extract, beating continuously.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until combined.
4. Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when touched.
5. While the cake is still warm, dust a clean kitchen towel with powdered sugar and carefully invert the cake onto it. Peel off the parchment paper, then gently roll the cake (with the towel) into a log. Let cool completely.
6. In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
7. Unroll the cooled cake and spread the cheesecake filling evenly over the surface. Spoon about half of the cherry pie filling on top of the cream layer.
8. Carefully roll the cake back up without the towel. Place seam-side down on a platter.
9. Spread the remaining cherry topping over the roll and garnish with fresh cherries if desired. Chill for at least 1 hour before slicing and serving.
Notes
– Make sure to roll the cake while it’s still warm to prevent cracking.
– You can swap cherry pie filling for blueberry, strawberry, or any favorite fruit topping.
– Store in the refrigerator, covered, for up to 3 days.
– For extra flair, sprinkle powdered sugar or drizzle white chocolate over the top before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking, Rolling
- Cuisine: American
Keywords: cherry cheesecake cake roll, cheesecake roll, cherry dessert, cake roll recipe, easy holiday dessert, cream cheese dessert
Leave a Comment