I still remember the first time I made this Cherry Cheesecake Cake Roll. It was one of those spontaneous baking days when I just wanted to try something new. I had cream cheese in the fridge, a jar of cherry pie filling sitting in the pantry, and a sudden craving for something soft, creamy, and bursting with fruit. The result? A delicate sponge cake rolled up with a luscious cheesecake filling and sweet cherries, creating what has now become one of my favorite dessert creations—rich, fruity, and absolutely irresistible.
This recipe isn’t just another pretty cake. It’s a showstopper that delivers both in looks and flavor. I love how the tender sponge wraps around that creamy, tangy cheesecake layer, balanced beautifully by the juicy cherry filling. It’s a dessert that feels fancy without being fussy—perfect for special occasions, birthdays, holidays, or even just a weekend treat.
Why you will love this recipe:
There are so many reasons why this Cherry Cheesecake Cake Roll is worth making. For one, it’s a real crowd-pleaser. The soft, springy cake combined with the creamy filling is always a hit at gatherings. It’s not too sweet, and the contrast between textures keeps every bite interesting. Even people who claim they don’t like cherries have been converted by this recipe!
It’s also incredibly versatile. You can swap out the cherry pie filling for blueberry, strawberry, or even a mixed berry compote. If you want to change the flavor of the cheesecake layer, a hint of lemon zest or a touch of almond extract adds a nice twist. This roll adapts beautifully to your preferences, making it a flexible dessert for all seasons.
And it’s affordable. Most of the ingredients are staples you probably already have in your kitchen: flour, eggs, sugar, cream cheese, and cherry pie filling. No fancy tools needed either—just a jelly roll pan, a mixer, and some parchment paper. It’s a great recipe to have in your back pocket when you want something impressive without breaking the bank.
Ingredients for the recipe:
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For the sponge cake:
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4 large eggs
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¾ cup granulated sugar
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1 teaspoon vanilla extract
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¾ cup all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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Powdered sugar (for dusting the towel)
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For the cheesecake filling:
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8 oz cream cheese, softened
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¼ cup granulated sugar
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1 teaspoon vanilla extract
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½ cup heavy whipping cream
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For the cherry layer:
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1 cup cherry pie filling (or homemade cherry compote)
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How to Prepare This Recipe
Making this Heavenly Cherry Cheesecake Cake Roll might seem intimidating at first glance, but it’s actually a straightforward process once you break it down. Each step is designed to ensure your cake rolls beautifully, your filling sets perfectly, and the cherry layer spreads evenly for a perfect swirl in every slice. With a bit of care and patience, this dessert becomes a rewarding and elegant treat.
Step-by-Step Instructions for Preparation
Step 1: Prepare the baking pan and preheat the oven
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure the paper covers the entire bottom and slightly comes up the edges. Lightly grease the paper. This step helps the sponge cake release easily after baking and ensures a smooth rolling process later.
Step 2: Make the sponge cake batter
In a large mixing bowl, beat the eggs using an electric mixer on high speed for about 4–5 minutes, until they become pale, thick, and frothy. This step incorporates air into the batter, which is essential for a light sponge. Gradually add the granulated sugar while continuing to beat, then mix in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula. Fold just until combined—do not overmix, or the batter may lose its volume.
Step 3: Bake the sponge cake
Pour the batter into the prepared jelly roll pan and spread it out evenly using a spatula. Tap the pan lightly on the counter to remove any air bubbles. Bake in the preheated oven for 10–12 minutes, or until the cake is golden on top and springs back when touched lightly in the center.
Step 4: Roll the cake
While the cake is baking, lay a clean kitchen towel on your work surface and dust it generously with powdered sugar. Once the cake is done, immediately loosen the edges with a knife and carefully invert it onto the prepared towel. Peel off the parchment paper.
Starting from the short end, gently roll the warm cake up inside the towel. Let it cool completely while rolled—this step sets the shape and prevents cracks later when filled.
Step 5: Make the cheesecake filling
While the cake is cooling, prepare the creamy filling. In a mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, and beat until well combined. In a separate bowl, whip the heavy cream to stiff peaks, then fold it gently into the cream cheese mixture. The filling should be smooth, fluffy, and slightly thick.
Step 6: Unroll and fill the cake
Once the cake has cooled completely, carefully unroll it. Don’t worry if the edges curl slightly—they will roll back nicely. Spread the cheesecake filling evenly across the entire surface, leaving a ½-inch border around the edges.
Next, spoon the cherry pie filling evenly over the cheesecake layer. Try to spread the cherries so that every bite gets a bit of fruit, but avoid overfilling, as it can cause the roll to tear or overflow.
Step 7: Roll the cake back up
Starting from the same end you rolled originally, gently roll the cake back up—this time without the towel. Roll it slowly and tightly, using your hands to guide and shape it. If some filling oozes out, that’s perfectly fine.
Step 8: Chill and set
Wrap the cake roll in plastic wrap and refrigerate it for at least 1 hour. Chilling helps the roll firm up, making it easier to slice neatly. For best results, chill overnight.
Step 9: Serve
Before serving, dust the cake roll lightly with powdered sugar or top with a few extra cherries for presentation. Use a sharp serrated knife to slice cleanly. Each slice will reveal a beautiful spiral of cake, cream, and cherries.
Quick and Easy
Despite how impressive it looks, this recipe doesn’t take much time to prepare. The sponge cake bakes in under 15 minutes, and the filling comes together quickly with just a few ingredients. Once you get comfortable with the rolling process, you’ll find that the entire recipe flows smoothly.
Customizable
This cake roll is incredibly easy to adjust. Want a citrus twist? Add some lemon zest to the cheesecake filling. Not a fan of cherries? Use raspberry, blueberry, or apricot preserves instead. You can even flavor the sponge cake with almond or citrus extract for a seasonal variation. The flexible nature of this recipe makes it one of my favorite base cakes to experiment with.
Popular with Many People
Whenever I bring this dessert to a gathering, it disappears fast. Guests love the creamy center, the light cake texture, and the refreshing fruitiness. It hits all the right notes without being overly rich, making it suitable for people of all ages. Whether you’re baking for your family, hosting a party, or looking to impress guests, this cake roll is always a reliable choice.
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Heavenly Cherry Cheesecake Cake Roll Recipe
This Heavenly Cherry Cheesecake Cake Roll is the perfect dessert for when you want something light, creamy, and bursting with flavor. A fluffy sponge cake is filled with a smooth, sweet cheesecake layer and swirled with juicy cherry filling, then rolled into an elegant spiral that looks as good as it tastes. It’s ideal for special occasions or simply to treat yourself and your loved ones with something truly memorable. This cake is easy to make, visually stunning, and guaranteed to impress guests every single time.
- Total Time: 37 minutes
- Yield: 12 1x
Ingredients
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
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
For the cherry layer:
- 1 cup cherry pie filling (or thick homemade cherry compote)
Instructions
- Preheat and prepare the pan:
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease it to prevent sticking. - Make the sponge cake batter:
In a mixing bowl, beat the eggs on high speed for 4–5 minutes until pale and frothy. Slowly add the granulated sugar, beating until thick. Stir in the vanilla extract. In a separate bowl, combine flour, baking powder, and salt. Gently fold the dry mixture into the egg batter until just combined—avoid overmixing. - Bake the cake:
Spread the batter evenly in the prepared pan. Tap the pan lightly on the counter to remove air bubbles. Bake for 10–12 minutes, or until the top springs back when touched. - Roll the cake:
Immediately turn the hot cake onto a clean towel dusted with powdered sugar. Peel off the parchment paper. Starting from the short side, gently roll the cake with the towel. Allow it to cool completely while rolled. - Prepare the cheesecake filling:
Beat the cream cheese until smooth. Add sugar and vanilla; mix until creamy. In another bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until fully incorporated. - Unroll and fill:
Once cool, carefully unroll the cake. Spread the cheesecake filling evenly, leaving a ½-inch edge. Spoon cherry pie filling over the cream layer. - Roll and chill:
Roll the cake up again, this time without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to firm up. - Serve:
Before serving, dust with powdered sugar or garnish with a few extra cherries. Slice gently with a serrated knife to reveal the spiral layers.
Notes
Roll the cake while it’s warm to prevent cracking.
Homemade cherry filling can be used if thickened properly.
Do not overfill to avoid leakage when rolling.
Refrigeration is key to clean slicing and better texture.
- Prep Time: 25
- Cook Time: 12
FAQs
Can I make this cake roll in advance?
Yes, you can prepare it a day ahead. In fact, chilling it overnight helps the roll set better and makes slicing easier. Just keep it tightly wrapped in plastic wrap and store it in the refrigerator.
What if my cake cracks when rolling?
Minor cracks are common and can often be hidden by the dusting of powdered sugar or toppings. To prevent cracking, make sure to roll the cake while it’s still warm and pliable, and avoid overbaking.
Can I freeze the cake roll?
Absolutely. Wrap the finished roll tightly in plastic wrap, then again in foil. Freeze for up to one month. Thaw in the refrigerator overnight before serving. For best texture, avoid freezing if topped with fresh fruit.
Is it possible to use homemade cherry filling?
Yes, you can use homemade cherry compote or cooked fresh cherries. Just make sure the mixture is thick and cooled before spreading it on the cheesecake layer to avoid sogginess.
Can I use whipped topping instead of heavy cream?
You can, but whipped cream creates a richer, fresher taste. If using whipped topping, make sure it’s fully thawed and folded gently into the cream cheese to maintain a smooth consistency.