Lemon Cream Cheesecake Roll

If you love bright, refreshing desserts that feel light yet indulgent, this Lemon Cream Cheesecake Roll is about to become a new favorite. It combines a soft, tender sponge cake with a luscious lemon-kissed cheesecake filling for a dessert that’s as elegant as it is delicious. With its swirl of creamy citrus and its melt-in-your-mouth texture, this roll is perfect for spring gatherings, summer parties, afternoon tea, or whenever you want a dessert that truly impresses.

This cake roll looks fancy but is surprisingly easy to make—and the payoff is absolutely worth it. Each chilled, velvety slice is a burst of sunshine on a plate.

Why You’ll Love This Recipe

• Light, refreshing flavor from real lemon juice and zest.
• Creamy cheesecake filling that stays soft and silky.
• Beautiful presentation without complicated decorating.
• Perfect make-ahead dessert thanks to its chill time.
• Ideal for gatherings—easy to slice and serve.

Ingredients

Main Ingredients

• Cream cheese, softened (8 oz): Creates the rich, creamy cheesecake base.
• Powdered sugar (1 cup): Sweetens and smooths the filling.
• Heavy whipping cream (1 cup): Makes the filling light, fluffy, and mousse-like.
• Lemon juice (1 tbsp): Adds bright citrus flavor.
• Lemon zest (1 tbsp): Enhances the fresh lemon aroma.
• Vanilla extract (1 tsp): Brings warmth and depth to the filling.
• All-purpose flour (½ cup): Forms the structure of the sponge cake.
• Baking powder (½ tsp): Gives the cake its airy rise.
• Salt (¼ tsp): Balances sweetness and enhances flavor.
• Large eggs (3): Whipped to create volume and lightness.
• Granulated sugar (½ cup): Sweetens and stabilizes the sponge.

Optional Garnish

• Extra lemon zest: For a bright, citrusy finish.
• Fresh berries: Adds color and freshness.

How to Make a Lemon Cream Cheesecake Roll

Bake the Sponge Cake

1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the eggs and granulated sugar for about 5 minutes, until pale, thick, and fluffy.
4. Gently fold the dry ingredients into the egg mixture. Avoid overmixing to keep the cake light.
5. Spread the batter evenly into the prepared pan.
6. Bake for 12–15 minutes, until lightly golden and springy to the touch.

Roll the Cake

7. Let the cake cool in the pan for 5 minutes.
8. Invert it onto a clean kitchen towel dusted with powdered sugar.
9. Peel off the parchment paper, then roll the cake up in the towel starting from a short end.
10. Allow it to cool completely—this step helps the cake hold its rolled shape without cracking.

Make the Lemon Cream Filling

11. In a bowl, beat the softened cream cheese until smooth.
12. Mix in the powdered sugar, lemon juice, lemon zest, and vanilla extract.
13. In a separate bowl, whip the heavy cream to stiff peaks.
14. Gently fold the whipped cream into the cream cheese mixture until creamy and fully combined.

Fill and Assemble

15. Once the rolled cake is fully cooled, carefully unroll it.
16. Spread the lemon cream filling evenly from edge to edge.
17. Roll the cake back up tightly (without the towel) and place seam-side down on a serving platter.
18. Chill for at least 2 hours to set.

Slice, garnish with lemon zest or berries, and serve chilled.

Tips for Success

• Roll the cake while warm—this prevents cracking later.
• Do not overmix the batter; keeping it airy is key to the sponge’s texture.
• Make sure the cream cheese is fully softened for a lump-free filling.
• Chill the cake long enough for clean, neat slices.
• Dust the towel generously with powdered sugar to prevent sticking.

Equipment Needed

• Jelly roll pan
• Parchment paper
• Mixing bowls
• Electric mixer
• Kitchen towel
• Spatula

Recipe Variations

• Berry Lemon Roll: Add chopped strawberries, blueberries, or raspberries to the filling.
• Lime Cheesecake Roll: Substitute lime juice and zest for a tangy twist.
• Vanilla Cream Roll: Skip the citrus and add extra vanilla for a classic cream roll.

Serving Suggestions

• Serve each slice with fresh berries or a berry compote.
• Dust with more powdered sugar for a simple, elegant finish.
• Pair with iced tea, herbal tea, or lemonade for a light, refreshing dessert spread.

FAQs

Can I make this dessert ahead of time?
Yes! This roll is best when chilled, so making it the day before works perfectly.

Why did my cake crack?
Usually from rolling too late or overbaking. Roll it while still warm to prevent cracks.

Can I freeze the cake roll?
You can freeze it (without berries) for up to 1 month. Thaw in the fridge before slicing.

Can I reduce the sugar?
A small reduction in the filling is fine, but reducing sugar in the cake may affect texture.

Can I add food coloring?
Absolutely—add a few drops of yellow for a more vibrant lemon look.

What if my filling is too soft?
Chill it for 10–15 minutes before spreading, or whip the cream extra firmly.

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Conclusion / Final Thoughts

This Lemon Cream Cheesecake Roll is a bright, creamy, and impressive dessert that’s surprisingly simple to prepare. With its soft sponge cake and fluffy lemon filling, each slice feels like sunshine on a plate. Whether you’re hosting a gathering or treating yourself to something special, this refreshing roll is sure to delight.