Craving something special for your next gathering or family dinner? Look no further than this Heavenly Cherry Cheesecake Cake Roll! Combining the soft and fluffy texture of a sponge cake with a creamy cheesecake filling and a sweet, tangy cherry topping, this dessert is a showstopper that tastes as good as it looks. Whether you’re making it for the holidays or just because, this cake roll will have everyone asking for seconds.
What is a Cherry Cheesecake Cake Roll?
A Cherry Cheesecake Cake Roll is a light and fluffy sponge cake that is filled with a rich, smooth cheesecake filling and rolled up into a beautiful spiral. It’s then topped with sweet cherry pie filling for a burst of fruitiness and a stunning presentation. This dessert is perfect for any occasion and is easier to make than you might think!
Ingredients List for Cherry Cheesecake Cake Roll
Here’s everything you’ll need to make this Heavenly Cherry Cheesecake Cake Roll:
For the Sponge Cake:
- All-Purpose Flour: ¾ cup
- Baking Powder: 1 teaspoon
- Salt: ¼ teaspoon
- Eggs: 4 large eggs, room temperature
- Granulated Sugar: ¾ cup
- Vanilla Extract: 1 teaspoon
- Milk: 2 tablespoons
- Powdered Sugar: For dusting the towel (prevents sticking when rolling)
For the Cheesecake Filling:
- Cream Cheese: 8 oz (1 block), softened to room temperature
- Powdered Sugar: ¾ cup
- Vanilla Extract: 1 teaspoon
- Heavy Whipping Cream: ½ cup, whipped to stiff peaks
For the Cherry Topping:
- Cherry Pie Filling: 1 can (21 oz)
Substitutions and Variations
There are a few ways to make this recipe your own:
- Fruit Filling: If you’re not a fan of cherries, you can swap the cherry pie filling for another fruit filling, such as blueberry, raspberry, or strawberry.
- Chocolate Lovers: Drizzle the cake roll with chocolate ganache for a decadent twist.
- Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
- Dairy-Free: Substitute dairy-free cream cheese and whipped coconut cream for the filling to make this dessert dairy-free.
Step-by-Step Cooking Instructions

Follow these simple steps to create a beautiful Cherry Cheesecake Cake Roll:
Step 1: Prepare the Sponge Cake
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan (or rimmed baking sheet) with parchment paper and lightly grease it.
- Sift the Dry Ingredients:
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- Beat the Eggs and Sugar:
- In a large mixing bowl, beat the eggs and sugar on high speed using a hand mixer or stand mixer for about 5 minutes, until the mixture is pale and fluffy. This step is crucial for creating the airy sponge cake texture.
- Add Vanilla and Milk:
- Stir in the vanilla extract and milk.
- Fold in the Dry Ingredients:
- Gently fold the dry ingredients into the egg mixture using a spatula. Be careful not to overmix—fold until just combined.
- Spread the Batter:
- Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Tap the pan on the counter to release any air bubbles.
- Bake:
- Bake the sponge cake for 10-12 minutes, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
Step 2: Roll the Cake
- Prepare a Towel:
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This will prevent the cake from sticking when you roll it.
- Remove the Cake from the Oven:
- Once the cake is done, immediately run a knife around the edges to loosen it. Carefully flip the cake out onto the powdered sugar-dusted towel. Peel off the parchment paper.
- Roll the Cake:
- Starting at the short end, gently roll the warm cake (along with the towel) into a tight roll. Let the cake cool completely while rolled in the towel—this helps the cake hold its shape without cracking.
Step 3: Prepare the Cheesecake Filling
- Beat the Cream Cheese:
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Whip the Cream:
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the Whipped Cream into the Cream Cheese:
- Gently fold the whipped cream into the cream cheese mixture until combined and light.
Step 4: Assemble the Cake Roll
- Unroll the Cooled Cake:
- Once the cake has cooled completely, carefully unroll it from the towel. If there are any minor cracks, don’t worry—they will be hidden by the filling and topping.
- Spread the Cheesecake Filling:
- Spread the cheesecake filling evenly over the cake, leaving a small border around the edges to prevent it from spilling out when rolled.
- Re-Roll the Cake:
- Gently roll the cake back up, this time without the towel. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to allow it to set.
Step 5: Add the Cherry Topping
- Top with Cherry Pie Filling:
- Once the cake has chilled and set, transfer it to a serving platter. Spoon the cherry pie filling over the top of the cake roll, letting the cherries and sauce drizzle down the sides for a beautiful presentation.
- Serve:
- Slice and serve the cake chilled. Enjoy the creamy cheesecake filling, fluffy sponge cake, and sweet cherries in every bite!
How to Make Cherry Cheesecake Cake Roll: A Step-by-Step Guide
Here’s a quick overview to help you make this stunning dessert:
- Step 1: Bake a light and fluffy sponge cake.
- Step 2: Roll the warm cake in a powdered sugar-dusted towel and let it cool.
- Step 3: Prepare the creamy cheesecake filling and spread it on the unrolled cake.
- Step 4: Re-roll the cake with the filling and chill it in the fridge.
- Step 5: Top with cherry pie filling before serving.
Common Mistakes to Avoid
- Overmixing the Cake Batter: Be gentle when folding in the flour to avoid deflating the eggs. Overmixing will result in a dense cake rather than a light and airy sponge.
- Not Rolling the Cake Warm: Roll the cake while it’s still warm to prevent cracking. If the cake cools too much, it may crack when you try to roll it.
- Skipping the Chill Time: Allow the cake to chill for at least an hour before serving. This helps the filling set and makes slicing easier.
Serving and Presentation Tips
This Cherry Cheesecake Cake Roll is a showstopper, so make sure it looks just as good as it tastes! Here are a few presentation tips:
- Top with Fresh Cherries: For an extra special touch, add a few fresh cherries on top of the cherry pie filling.
- Dust with Powdered Sugar: Just before serving, lightly dust the top of the cake with powdered sugar for a beautiful, snowy finish.
- Add Whipped Cream: Serve slices of the cake roll with a dollop of freshly whipped cream for extra indulgence.
How to Serve Cherry Cheesecake Cake Roll
This dessert is perfect for any occasion:
- Holiday Dessert: Serve this cake roll at Christmas, Easter, or other holiday gatherings for a stunning centerpiece.
- Afternoon Tea: This cake is light and pairs beautifully with tea or coffee, making it a great option for an afternoon tea party.
- Special Celebrations: Whether it’s a birthday, anniversary, or just a special dinner, this cake roll will elevate any occasion.
Presentation Ideas for Cherry Cheesecake Cake Roll
Make your Cherry Cheesecake Cake Roll stand out with these presentation ideas:
- Slice and Serve on a Long Platter: Slice the cake roll into even pieces and display them on a long platter for an elegant presentation.
- Drizzle with Chocolate Sauce: For a decadent touch, drizzle the cake with chocolate or caramel sauce.
- Garnish with Mint Leaves: A few fresh mint leaves added to the plate can brighten up the look and complement the flavors of the cherries.
Cherry Cheesecake Cake Roll Recipe Tips
- Use Room Temperature Ingredients: Make sure the eggs, cream cheese, and heavy cream are at room temperature for the smoothest and creamiest results.
- Don’t Overfill the Cake: Be careful not to add too much filling, as this can make it difficult to roll the cake without it spilling out.
- Chill Before Serving: Let the cake chill in the fridge for at least an hour before slicing to allow the filling to firm up.
Frequently Asked Questions (FAQs)
Q: Can I make this cake roll in advance?
A: Yes! You can make the cake roll up to 1 day in advance. Simply store it in the refrigerator, and add the cherry pie topping just before serving.
Q: How long can I store leftovers?
A: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze the cake roll?
A: Yes, you can freeze the cake roll without the cherry topping. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 1 month. Thaw in the refrigerator overnight and top with cherries before serving.
Q: Can I use homemade cherry pie filling?
A: Absolutely! If you prefer, you can make your own cherry pie filling with fresh or frozen cherries.
Conclusion
This Cherry Cheesecake Cake Roll is a decadent and stunning dessert that combines the lightness of sponge cake with the creaminess of cheesecake and the fruity sweetness of cherries. Whether you’re serving it at a holiday dinner, a family gathering, or just because, this dessert is sure to impress everyone at the table. Give this recipe a try and enjoy the perfect combination of flavors and textures in every bite!
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Heavenly Cherry Cheesecake Cake Roll Recipe
- Total Time: 1 hour 40 minutes (including chilling)
- Yield: 8-10 servings
- Diet: Vegetarian
Description
This Heavenly Cherry Cheesecake Cake Roll is a delicious combination of light, fluffy cake rolled with a smooth cheesecake filling and topped with a luscious cherry pie filling. This impressive dessert is perfect for special occasions or holiday celebrations, with its sweet and creamy layers that will have everyone asking for more. Easy to make and visually stunning, it’s a must-try for cheesecake lovers.
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ¾ cup sugar
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (like Cool Whip)
For the Cherry Topping:
- 1 can (21 oz) cherry pie filling
Instructions
- Preheat the Oven:
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it. - Make the Cake Batter:
- In a small bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat eggs and sugar on high speed for about 5 minutes, until thick and pale.
- Stir in vanilla extract, then gently fold in the dry ingredients until just combined.
- Bake the Cake:
- Spread the batter evenly into the prepared pan.
- Bake for 10-12 minutes or until the top springs back when lightly touched.
- Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake (starting from the short end) in the towel and let cool completely.
- Prepare the Cheesecake Filling:
- In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped topping until well combined.
- Assemble the Cake Roll:
- Unroll the cooled cake and spread the cheesecake filling evenly over the surface.
- Re-roll the cake without the towel, placing it seam side down on a serving platter.
- Chill the cake roll for at least 1 hour to set.
- Add the Cherry Topping:
- Before serving, spoon the cherry pie filling over the top of the cake roll.
- Slice and serve chilled.
Notes
- For a more decadent twist, drizzle the cake roll with melted white chocolate before adding the cherry topping.
- The cake roll can be stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 30g
- Sodium: 180mg
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