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Lemon Cheesecake Rolls

Lemon Cheesecake Rolls

Lemon Cheesecake Rolls are soft, fluffy cake rolls filled with a creamy and tangy lemon-flavored cream cheese filling. Their vibrant lemon zest and juice create a bright, refreshing dessert with a perfect balance of tartness and sweetness. Easy to make and visually stunning, these rolls are perfect for any occasion, from casual family treats to elegant gatherings.

  • Total Time: 2 hours 35 minutes
  • Yield: 8-10 servings 1x

Ingredients

Scale

Cake Batter

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Lemon Cheesecake Filling

  • 8 oz full-fat cream cheese, softened (or vegan cream cheese for dairy-free)
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 1 tablespoon lemon zest
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Topping & Garnish

  • Confectioners’ sugar, for dusting
  • Lemon zest curls (optional)
  • Edible flowers (optional)
  • Candied lemon peel (optional)

Instructions

  1. Prepare the cake batter: Whisk together the eggs and granulated sugar until the mixture is pale and fluffy. Gently fold in the sifted flour and melted butter until just combined to create a light, smooth cake batter.
  2. Bake the cake: Pour the batter evenly into a parchment-lined jelly roll pan and bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the top is golden and springs back when lightly touched. Avoid overbaking to keep the cake soft.
  3. Roll the warm cake: While still warm, carefully roll the cake along with the parchment paper to form a spiral shape. This step prevents cracking when the filling is added later. Let it cool rolled up.
  4. Prepare the lemon cheesecake filling: In a bowl, combine the softened cream cheese, fresh lemon juice, lemon zest, sugar, and vanilla extract. Beat until smooth and creamy with no lumps.
  5. Unroll and fill the cake: Gently unroll the cooled cake and spread the lemon cheesecake filling evenly over the surface. Then, re-roll the cake tightly without the parchment paper, sealing the filling inside.
  6. Chill and serve: Wrap the cheesecake roll tightly in plastic wrap and refrigerate for at least two hours to allow the filling to set and the flavors to meld. Before serving, dust with confectioners’ sugar and garnish with lemon zest curls or edible flowers if desired. Slice with a sharp serrated knife for clean pieces.

Notes

  • Use room temperature ingredients for smooth filling and even cake batter.
  • Always line the pan with parchment paper to prevent sticking and make rolling easier.
  • Roll the cake while it is still warm to avoid cracks; patch any cracks with extra filling if necessary.
  • Fresh lemon juice and zest provide the best flavor – bottled juice lacks brightness.
  • Chill the cake well before slicing for neat and firm slices.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of roll)
  • Calories: 250
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: lemon cheesecake roll, lemon dessert, cream cheese roll, lemon roll cake, gluten free lemon dessert, easy lemon cake, tangy lemon dessert