Jelly Roll Topped Cheesecake

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Prep time 30 minutes

Cooking time 1 hour 10 minutes

Total time 9 hours

Servings 10 servings

Jelly Roll Topped Cheesecake is my happy place dessert for when I’m torn between a classic creamy cheesecake and a sweet jammy cake. If you’ve ever stood in your kitchen with leftover jelly roll slices and wondered what to do with them, this recipe is your sign. It’s rich but light, playful but grown-up, and it looks way fancier than the effort it takes. I’ll walk you through it in a chill, no-stress way, and share a few hard-earned tips so your cheesecake sets like a dream. Stick with me and you’ll have a showstopper that always disappears first at potlucks.

The Story Behind This Recipe

From my kitchen to yours—Jelly Roll Topped Cheesecake mixes a little nostalgia with bright flavor. Tested, tasted, and ready for your table. Jelly Roll Topped Cheesecake is my happy place dessert for when I’m torn between a classic creamy cheesecake and a sweet jammy cake. If you’ve ever…

Alexandraa

How to make a strawberry jelly cheesecake

This dessert has two parts: a silky baked cheesecake base and a pretty layer of strawberry jelly roll slices on top. The contrast is so good. We go for a creamy vanilla cheesecake that plays nice with any fruity roll cake, but strawberry is the crowd favorite. It’s simple, but the details matter: gentle mixing, a low bake, and a long chill. Those steps are what make each bite velvety and clean.

Build the cheesecake base

Start with the crust. Crush graham crackers into fine crumbs, then stir with melted butter and a pinch of sugar. Press the mixture into the bottom of a springform pan. I like a 9-inch pan with a removable bottom, wrapped tightly in foil if you’re doing a water bath. Bake the crust for about 8 minutes at 350°F just to set it. Let it cool while you tackle the filling.

For the filling, you want room-temperature cream cheese. Cold cream cheese leads to lumps that refuse to smooth out. Beat the cream cheese with sugar and a tiny bit of salt until it’s soft and fluffy. Add sour cream, vanilla, and a little lemon zest if you like a fresh note. Add the eggs one at a time, blending on low just until combined. Overmixing adds too much air and can cause cracks.

Pour the batter over the cooled crust. If you’re using a water bath, set the springform inside a larger pan and pour hot water around it, halfway up the sides. This helps the cheesecake bake gently. Bake at 325°F until the center is set but still slightly jiggly, about 55 to 70 minutes depending on your oven. Don’t worry, that slight jiggle settles during the cool-down.

Top with jelly roll slices

While the cheesecake cools to room temperature, slice your strawberry jelly roll cake into even rounds. Aim for slices that are about 1/2 inch thick. Once the cheesecake is cool and has chilled at least an hour, arrange the slices over the top in a neat spiral or a simple patchwork. If a few slices have more jam, space them out for a pretty visual balance.

To finish, brush the slices with a thin layer of warmed strawberry jam for shine. Chill the whole dessert overnight if you can. That rest time lets the flavors settle and the texture firm up to the dreamy state we want.

Ingredient substitutions and alternatives

Cheesecake is forgiving if you know where to swap and where to stand firm. Here’s what I’ve tried, loved, and learned along the way.

• Crust: Graham crackers are classic, but digestive biscuits or vanilla wafers work well. For gluten-free, use GF graham-style crumbs and keep the butter amount the same.
• Cream cheese: Stick to full-fat blocks. If you must, you can replace up to one third with mascarpone for a silkier finish.
• Sour cream: Greek yogurt works. Choose full-fat for the best texture. A tablespoon of heavy cream can add extra smoothness.
• Sweetener: Granulated sugar is reliable. A small swap of brown sugar adds a mellow note, but don’t go over one third of the total sugar.
• Flavoring: Vanilla is non-negotiable for warmth. Lemon zest keeps it bright. A tiny splash of almond extract goes a long way, so use with care.
• Jelly roll topping: Strawberry is ideal, but you can mix flavors too. Raspberry roll is gorgeous and tangy, while a chocolate roll gives a playful twist.
• Water bath alternative: If you don’t want a water bath, place a pan of hot water on the rack below the cheesecake. It adds enough moisture for a smoother bake.

If this recipe speaks your love language, you might also enjoy exploring layered and rolled desserts like lemon cheesecake crescent rolls or a creamy fruit moment like blueberry cheesecake parfait for a faster weeknight treat.

Why Make this Specific Strawberry Roll Cake Recipe?

Because it’s a total party pleaser. You get the comfort of a familiar cheesecake plus the whimsy of a strawberry roll cake on top. It feels nostalgic, like the lunchbox treat that grew up and learned to shine at the dessert table. It slices clean, holds well in the fridge, and the jelly roll topping protects the cheesecake from drying out. That glossy jam finish seals the deal.

Also, not gonna lie, this one is photogenic. If you bring it to a brunch, expect questions. Expect seconds. Expect someone to ask for the recipe while nudging you toward the last slice.

We made this for my daughter’s birthday and every guest went back for an extra piece. The jelly roll on top made it taste like two desserts in one, and the cheesecake stayed ultra creamy even the next day.

For more dessert inspiration with playful layers and textures, take a peek at indulgent ideas like chocolate fudge truffle cheesecake or fun bakes such as air fryer cherry cheesecake egg rolls if you want a crispy twist on cheesecake flavors.

Tips to Remember

You don’t need chef skills to nail this, just a few smart habits. These are the ones that make the biggest difference for a flawless Jelly Roll Topped Cheesecake.

• Room temperature dairy: Let cream cheese, sour cream, and eggs sit out for 45 to 60 minutes. Smooth batter means fewer cracks.
• Mix gently: Beat on low and stop once the eggs are mixed. Too much air equals puffing and sinking later.
• Mind the edges: The cheesecake is done when the edges are set and the center jiggles like Jell-O. Don’t chase a dry center.
• Cool slowly: Turn off the oven, crack the door, and let it sit for 30 minutes. Rapid temperature changes cause splits.
• Chill overnight: The full flavor and texture arrive after at least 8 hours. Worth the wait.
• Slice clean: Use a warm knife, wiped between cuts. Your jelly roll rounds will stay neat and glossy.
• Stash smart: Keep leftovers covered and refrigerated for up to 4 days. The topping helps lock in moisture.

Instructions to Make the Most Delicious Dessert

Set your oven to 325°F. Wrap the outside of a 9-inch springform pan in foil if you plan to use a water bath. Spray the inside lightly and line the bottom with parchment to guarantee a smooth release.

Crust time. Stir 1 and 1/2 cups graham crumbs with 6 tablespoons melted butter and 2 tablespoons sugar. Press into the pan with a flat-bottom glass. Bake for 8 minutes at 350°F, then cool while you prep the filling.

Make the cheesecake. Beat 24 ounces cream cheese and 3/4 cup sugar with a pinch of salt until fluffy. Add 3/4 cup sour cream and 2 teaspoons vanilla, plus optional lemon zest. Blend on low. Add 3 large eggs, one at a time. Mix on low just until smooth. Pour over the crust.

For a water bath, set the pan in a larger roasting pan and pour hot water to reach halfway up the sides. Bake for 55 to 70 minutes until edges are set and the center still wobbles a little. Turn off heat, crack the door, and let it rest in the oven for 30 minutes. Transfer to a rack to cool to room temp.

Chill the cheesecake for at least an hour before topping. Cut your strawberry jelly roll into even slices. Arrange the rounds on top, starting from the center and working out, or go rustic with a loose mosaic. Warm a couple tablespoons of strawberry jam and brush a light glaze over the slices to make them shine.

Cooling and setting like a pro

Cover the pan and chill overnight. This is when the magic sets in. The texture turns lush and sliceable. When you’re ready to serve, release the springform and slide the cheesecake onto a platter. For clean slices, dip your knife in hot water, dry it, and cut with gentle pressure. Take a second for the first bite. It’s pure comfort.

Craving more strawberry moments with creamy vibes? Try a layered bowl like strawberry cheesecake banana pudding or bring a playful seasonal flavor to brunch with strawberry banana cheesecake salad.

Common Questions

Q: Do I have to use a water bath?
A: Not required, but it helps prevent cracks. If you skip it, put a pan of hot water on the lower rack to keep the oven humid.

Q: Can I use a no-bake cheesecake base?
A: Yes. Make your favorite no-bake filling, chill it until firm, then top with jelly roll slices. It’ll be softer but still delicious.

Q: My cheesecake cracked. What now?
A: You’re covered. The jelly roll topping hides small cracks. A glossy jam glaze also smooths the look.

Q: How do I prevent soggy crust?
A: Pre-bake the crust and cool it fully. If using a water bath, wrap the pan tightly with two layers of foil so water can’t sneak in.

Q: How far ahead can I make it?
A: Two days ahead is perfect. Add the jelly roll slices the day before serving for the freshest look and texture.

One Sweet Finish

There you have it, a Jelly Roll Topped Cheesecake that looks impressive but feels cozy and familiar. The creamy base, the fruity swirl of cake slices, and that glossy jam finish make every bite feel special. If you want more strawberry inspo, check out the guide at Strawberry Jelly Cheesecake – Teak & Thyme for another spin on this flavor combo. And if you’re curious about roll cakes, the Fluffiest Gingerbread Cheesecake Swiss Roll is a fun seasonal project to try later. Now go make this beauty and let that first slice remind you why homemade desserts are worth it.