Decadent Cherry Cheesecake Cake Roll Recipe You Have to Try
There’s something truly special about a dessert that feels both nostalgic and fresh at the same time, and that’s exactly how I’d describe this Cherry Cheesecake Cake Roll. It’s one of those recipes that brings back memories of my grandmother’s kitchen, where I first learned that the magic of baking is in the details—a pinch here, a careful fold there. Over the years, this cake roll has become a cherished part of our family’s celebrations and quiet Sunday afternoons alike. It’s light, creamy, and bursting with bright cherry flavor, all wrapped up in a tender sponge that’s just begging to be sliced and shared.
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Why You’ll Love This Cherry Cheesecake Cake Roll
When life gets busy, I find that desserts like this Cherry Cheesecake Cake Roll are a wonderful way to slow down and savor the moment. It’s not just about satisfying a sweet tooth—it’s about creating something with love that brings us together. This cake roll is a perfect balance of fluffy sponge and rich cheesecake filling, with cherries adding a pop of color and tartness that keeps every bite exciting.
What I love most is how approachable this recipe is, even on a hectic weeknight. It reminds me of those early days in my kitchen, trying to juggle dinner for my family while keeping the kids happy. The roll itself is surprisingly simple to make, and the creamy filling feels indulgent without being overwhelming. Plus, it’s a great way to sneak in some fruit, which is always a win in my book. If you’ve been hesitant to tackle rolled cakes before, trust me—this one is a gentle introduction with a big payoff.
Every time I slice into this cake roll, I’m reminded that food is more than just ingredients—it’s a story, a memory, and a way to say “I love you” without words. I hope it becomes a little piece of your story, too.
Ingredients You’ll Need for This Cherry Cheesecake Cake Roll
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup heavy cream, cold
- 1 cup fresh or frozen pitted cherries (if frozen, thaw and drain)
- 1 tablespoon lemon juice
- Optional: powdered sugar for dusting
If you’re looking to make this recipe a bit lighter, I’ve found that swapping the heavy cream for half-and-half works in a pinch, though the texture will be slightly less rich. For the cream cheese, you can try a whipped cream cheese spread if you’re short on time, but be sure to keep the sugar balance in mind. And if cherries aren’t in season, frozen cherries are a fantastic alternative—I always keep a bag in my freezer for moments just like this.
Nutrition Facts
- Calories: Approximately 280 per serving
- Protein: 6g
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 1.5g
- Sugar: 20g
- Sodium: 150mg
These numbers are based on slicing the cake roll into 10 generous servings. Since this dessert combines a light sponge with creamy filling, it strikes a nice balance—offering indulgence without going overboard. For our family, it feels like a treat that’s worth savoring slowly, often enjoyed with a cup of tea or coffee on a quiet afternoon.
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Decadent Cherry Cheesecake Cake Roll Recipe You Have to Try
Learn how to make delicious Cherry Cheesecake Cake Roll. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup heavy cream, cold
- 1 cup fresh or frozen pitted cherries (if frozen, thaw and drain)
- 1 tablespoon lemon juice
- Optional: powdered sugar for dusting
If you’re looking to make this recipe a bit lighter, I’ve found that swapping the heavy cream for half-and-half works in a pinch, though the texture will be slightly less rich. For the cream cheese, you can try a whipped cream cheese spread if you’re short on time, but be sure to keep the sugar balance in mind. And if cherries aren’t in season, frozen cherries are a fantastic alternative—I always keep a bag in my freezer for moments just like this.
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, then lightly grease the paper to prevent sticking.
- In a large bowl, whisk together the egg yolks and 1/2 cup granulated sugar until pale and thick, about 3-4 minutes. Stir in vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the egg yolk mixture until just combined. Be gentle to keep the batter light.
- In a clean bowl, beat the egg whites until soft peaks form. Slowly add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks develop.
- Carefully fold the beaten egg whites into the batter in three additions, preserving as much air as possible.
- Pour the batter into the prepared pan, spreading evenly. Bake for 12-15 minutes or until the cake springs back lightly when touched.
- While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
- Once baked, immediately invert the cake onto the sugared towel, peel off the parchment paper, and gently roll the cake up in the towel from the short end. Let it cool completely rolled up—this helps it keep its shape.
- For the filling, beat the softened cream cheese with powdered sugar until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until creamy and light.
- Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the surface.
- Scatter the cherries over the filling, then drizzle lemon juice to brighten the flavor.
- Roll the cake back up, this time without the towel. Wrap in plastic wrap and chill for at least 2 hours before serving.
- Before slicing, dust the top with a little powdered sugar for a sweet, elegant finish.
I remember the first time I tried to roll a cake like this—it was a bit of a challenge, but the trick is all in the cooling step. Rolling it up while warm in the towel sets the shape and prevents cracks later on. It’s a small step that really makes a difference, so don’t rush it!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Cherry Cheesecake Cake Roll
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, then lightly grease the paper to prevent sticking.
- In a large bowl, whisk together the egg yolks and 1/2 cup granulated sugar until pale and thick, about 3-4 minutes. Stir in vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the egg yolk mixture until just combined. Be gentle to keep the batter light.
- In a clean bowl, beat the egg whites until soft peaks form. Slowly add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks develop.
- Carefully fold the beaten egg whites into the batter in three additions, preserving as much air as possible.
- Pour the batter into the prepared pan, spreading evenly. Bake for 12-15 minutes or until the cake springs back lightly when touched.
- While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
- Once baked, immediately invert the cake onto the sugared towel, peel off the parchment paper, and gently roll the cake up in the towel from the short end. Let it cool completely rolled up—this helps it keep its shape.
- For the filling, beat the softened cream cheese with powdered sugar until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until creamy and light.
- Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the surface.
- Scatter the cherries over the filling, then drizzle lemon juice to brighten the flavor.
- Roll the cake back up, this time without the towel. Wrap in plastic wrap and chill for at least 2 hours before serving.
- Before slicing, dust the top with a little powdered sugar for a sweet, elegant finish.
I remember the first time I tried to roll a cake like this—it was a bit of a challenge, but the trick is all in the cooling step. Rolling it up while warm in the towel sets the shape and prevents cracks later on. It’s a small step that really makes a difference, so don’t rush it! Learn more: Irresistible Pecan Pie Dump Cake Recipe You Need to Try Today
Tips for Making the Best Cherry Cheesecake Cake Roll
- Use room temperature eggs: I learned this early on from my grandmother—eggs at room temperature whip better, giving you that fluffy sponge texture.
- Don’t overmix your batter: When folding in flour and egg whites, be gentle. Overmixing can deflate the batter, making the cake dense.
- Prep your cherries ahead: If using fresh cherries, pit and slice them the night before and let them macerate with a bit of sugar and lemon juice for extra flavor.
- Chill the cream cheese filling: Cold cream cheese whips up smoother and blends seamlessly with the whipped cream.
- Roll while warm: Rolling the cake as soon as it comes out of the oven, with that sugared towel, helps prevent cracks and sets the perfect shape.
- Use a sharp serrated knife for slicing: This keeps your slices clean and pretty, especially important if you’re serving guests.
In my experience, these little tips are what turn a good cake roll into a great one. Cooking for family and friends has taught me that the details matter, and taking a few extra minutes really pays off in the end.
Serving Suggestions and Pairings
This Cherry Cheesecake Cake Roll is truly versatile when it comes to serving. I love bringing it out for family gatherings, where it pairs beautifully with afternoon tea or freshly brewed coffee. There’s a comforting elegance to it that makes any occasion feel special.
For a light and refreshing twist, serve slices with a dollop of whipped cream and a sprinkle of toasted almonds. On colder days, a scoop of vanilla bean ice cream alongside the cake turns it into a cozy dessert that warms the heart, much like the Sunday roasts we cherish at home.
If you want to embrace the cherry theme fully, a drizzle of cherry sauce or a few extra fresh cherries on the side add a lovely burst of color and flavor. And for those who enjoy a bit of sparkle, a glass of chilled sparkling rosé complements the tartness of the cherries beautifully—perfect for a celebratory moment.
Storage and Reheating Tips
Because this cake roll is filled with cream cheese and whipped cream, it’s best stored in the refrigerator. I usually wrap mine tightly in plastic wrap to keep it moist and fresh for up to 3 days. If you’re planning to make it ahead for a party, it holds up wonderfully and actually tastes better once the flavors have had time to meld.
When it comes to reheating, I recommend enjoying this cake chilled or at room temperature. The creamy filling is delicate, and warming it could cause separation or sogginess. If you do want to serve it slightly warmer, just let it sit out for about 15-20 minutes before slicing.
From my own kitchen to yours, I always find that a well-stored cake roll tastes just as lovely the next day, making it a perfect make-ahead dessert for busy families or unexpected guests.
Frequently Asked Questions
What are the main ingredients for Cherry Cheesecake Cake Roll?
The main ingredients for Cherry Cheesecake Cake Roll include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Cherry Cheesecake Cake Roll?
The total time to make Cherry Cheesecake Cake Roll includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Cherry Cheesecake Cake Roll ahead of time?
Yes, Cherry Cheesecake Cake Roll can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Cherry Cheesecake Cake Roll?
Cherry Cheesecake Cake Roll pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Cherry Cheesecake Cake Roll suitable for special diets?
Depending on the ingredients used, Cherry Cheesecake Cake Roll may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Every meal we share with our loved ones is a chance to make memories, and desserts like this Cherry Cheesecake Cake Roll are the sweetest way to do just that. It’s a recipe that’s close to my heart, born from those early days learning to cook alongside my grandmother and nurtured through years of balancing work, family, and the joy of slow, intentional cooking.
Whether it’s a casual weeknight treat or the centerpiece of a special celebration, this cake roll invites you to pause, savor, and connect. It reminds me that food is never just about eating—it’s about living, loving, and sharing stories through every bite.
So next time you’re looking for a dessert that’s as beautiful as it is delicious, give this Cherry Cheesecake Cake Roll a try. Pull up a chair, slice a generous piece, and enjoy the warmth and joy that comes from a dessert made with love.
