Heavenly Cherry Cheesecake Cake Roll Recipe

I’ve always believed that desserts should be an experience—something memorable that lingers on the tongue and in the heart. This Heavenly Cherry Cheesecake Cake Roll is just that kind of recipe. The first time I baked it, I was struck by the combination of rich, velvety cheesecake filling, moist sponge cake, and that beautiful swirl of vibrant cherry goodness. It’s the kind of treat that never fails to impress, whether it’s served at a family gathering, a holiday celebration, or simply enjoyed as an indulgent weekend dessert.

What makes this cake roll so special is its light texture paired with a luscious filling. The sponge cake is soft and pliable, perfect for rolling without cracking, while the cherry cheesecake center offers that creamy, tangy sweetness that pairs wonderfully with the fruit’s natural tartness. The contrast in textures—airy cake and smooth filling—makes every bite satisfying.

Why you will love this recipe

There’s so much to love about this cherry cheesecake cake roll. First, it’s visually stunning. That classic swirl always earns compliments and looks far more complicated than it actually is. Second, the flavor is simply irresistible—sweet, creamy, and just a bit tangy from the cherries. It’s the perfect balance, without being overly rich or heavy.

Versatile

This dessert is surprisingly versatile. While cherries shine in this version, you can easily swap in other fruits like strawberries, blueberries, or even raspberries depending on the season. You can also play with the filling—adding chocolate chips, citrus zest, or even a touch of cinnamon for a warming twist. It’s a flexible canvas that adapts well to personal tastes and seasonal ingredients.

Affordable

Another reason I love this recipe is how budget-friendly it is. The ingredients are simple and widely available, and you likely have most of them already in your kitchen. There’s no need for specialty items or expensive tools, making it accessible for anyone who loves baking. It’s a great way to create something show-stopping without breaking the bank.

Ingredients for the recipe

– Eggs
– Granulated sugar
– All-purpose flour
– Baking powder
– Salt
– Vanilla extract
– Cream cheese
– Powdered sugar
– Heavy cream
– Cherry pie filling (or homemade cherry compote)
– Butter (for greasing)
– Parchment paper (for rolling)

This recipe captures everything I love about baking—creativity, comfort, and beauty—all in one elegant roll.

How to Prepare the Heavenly Cherry Cheesecake Cake Roll

This Heavenly Cherry Cheesecake Cake Roll may look like a bakery-level dessert, but it’s actually very simple to prepare at home. With a few steps and some patience, you’ll create a stunning and delicious dessert that feels both light and indulgent. I’ll walk you through each step to make sure your roll turns out perfectly soft, smooth, and swirl-filled every time.

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Step-by-Step Instructions for Preparation

Step 1: Prepare the Sponge Cake

Start by preheating your oven to 180°C (350°F). Line a jelly roll pan (roughly 10×15 inches) with parchment paper. Lightly grease the parchment paper with a bit of butter to prevent sticking. This step is important because you’ll need to roll the cake while it’s still warm, and the parchment paper makes the process much easier.

In a mixing bowl, beat the eggs for about 5 minutes until they become thick and pale yellow. Add the granulated sugar gradually and continue mixing until fully incorporated. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture. Be careful not to deflate the batter—use light, folding motions. Pour the batter into the prepared pan and spread it evenly with a spatula.

Bake for 10 to 12 minutes, or until the top of the cake springs back when lightly touched.

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Step 2: Roll the Cake While Warm

As soon as the cake comes out of the oven, dust a clean kitchen towel generously with powdered sugar. Invert the cake onto the towel, then carefully peel off the parchment paper.

While the cake is still warm, gently roll it up in the towel, starting from the short end. This pre-rolling helps the sponge form its shape without cracking later. Let the cake cool completely in its rolled shape on a wire rack.

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Step 3: Make the Cheesecake Filling

In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract. Continue mixing until creamy. Slowly pour in the heavy cream and beat until the mixture is fluffy and spreadable. The consistency should be thick but smooth, easy to spread without tearing the sponge.

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Step 4: Unroll and Fill the Cake

Once the cake has completely cooled, gently unroll it. Spread the cheesecake filling evenly across the surface, making sure to leave a 1-inch border along the edges to prevent overflow when rolling.

Spoon the cherry pie filling or homemade cherry compote over the cheesecake layer. Don’t overload it—use enough for flavor and color, but avoid large chunks or excess syrup that might make the cake soggy.

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Step 5: Re-Roll and Chill

Carefully roll the cake back up, this time without the towel. Use gentle pressure to keep it tight but not squeezed. Wrap the rolled cake in plastic wrap and place it in the refrigerator for at least 2 hours, or overnight for best results. This helps it set firmly and makes slicing clean and neat.

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Step 6: Serve

Before serving, unroll the plastic wrap and trim the ends of the cake for a neat presentation. Dust the top with powdered sugar for a simple finish, or drizzle with a bit of cherry syrup for extra appeal.

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Quick and Easy

Despite looking sophisticated, this cake roll is actually quick to prepare. The batter comes together in less than 10 minutes, and baking takes just about the same. The key is organizing your ingredients in advance. Once you get the hang of the rolling technique, it becomes a go-to method for many different cake rolls.

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Customizable

This recipe is very easy to customize. Try using blueberry, raspberry, or even peach fillings instead of cherry. You can flavor the cheesecake layer with lemon zest or almond extract for a twist. You can also add a thin layer of fruit preserves before the cream cheese if you like a little extra fruit flavor.

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Popular with Many People

This cake has universal appeal. The light sponge and creamy filling make it a hit with both kids and adults. It’s elegant enough for holidays, birthdays, and dinner parties, yet simple enough for a Sunday afternoon treat. Once served, it’s one of those desserts people always ask for the recipe.

With a balance of flavor, texture, and presentation, this Heavenly Cherry Cheesecake Cake Roll has become one of my most requested desserts—and for good reason.

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FAQs 
Frequently Asked Questions – Heavenly Cherry Cheesecake Cake Roll

Can I use fresh cherries instead of cherry pie filling?
Yes, absolutely. Fresh cherries can be used to make a homemade compote. Simply simmer pitted cherries with a bit of sugar, lemon juice, and cornstarch until thickened. Let it cool completely before spreading it over the cheesecake filling.

What if my cake cracks while rolling?
Cracks can happen if the cake is overbaked or not rolled while warm. If you notice a crack, don’t worry. You can cover it with a dusting of powdered sugar or garnish it with a drizzle of cherry sauce. It will still taste amazing.

Can I freeze the cake roll?
Yes, the cake roll freezes well. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. To serve, let it thaw overnight in the refrigerator, then slice and enjoy.

How long does it keep in the fridge?
The cake roll will stay fresh for up to 4 days in the refrigerator. Store it in an airtight container or tightly wrapped in plastic wrap to maintain moisture and flavor.

Can I make it gluten-free?
Yes, simply replace the all-purpose flour with a gluten-free flour blend designed for baking. Be sure the blend includes xanthan gum for structure.