Nothing says summer quite like a dessert that’s as pretty as it is delicious. These Summer Cheesecakes combine a rich & creamy filling, a sweet strawberry cake roll crust, and a crisp chocolate shell for the ultimate warm-weather treat. They’re the perfect addition to any sunny day celebration.
When the sun’s out and the temperature starts to rise, I’m all about desserts that are cool, creamy, and just a little bit fancy. These Summer Cheesecakes check every box; they’ve got a rich cheesecake filling, a surprise cake roll crust, and a crisp chocolate shell that you can decorate with a chocolate drizzle, fresh fruit, or chopped nuts. They’re perfectly customizable to fit any occasion from a bridal shower to an afternoon coffee date. My favorite part? They look like you spent hours in the kitchen, but they’re secretly easy enough to whip up on a lazy summer afternoon. So, grab your cake roll and your apron and meet me in the kitchen!
More Cheesecake-Inspired Recipes
Strawberry Cheesecake Salad
This Strawberry Cheesecake Salad is a creamy, dreamy dessert packed with sweet strawberries, fluffy whipped topping, and rich cheesecake flavor. Easy to make, perfect for sharing, and guaranteed to disappear fast at any gathering!
Mini Pumpkin Cheesecakes
These mini treats are overflowing with your favorite fall flavors. With each bite, you’ll enjoy the richness of cream cheese blended with warm, pumpkin and spice. Perfect for holiday celebrations, festive events, or quiet family dinners by the fire, these mini cheesecakes are sure to be the star of your fall menu.
Lemon Jello Cheesecake
The Lemon Jello Cheesecake is bright, refreshing, and comes together in just minutes – no baking required. It’s much lighter than a traditional cheesecake, and the addition of our lemon-flavored crème filling gives it the perfect zesty finish. This tart, summertime treat is just the thing to effortlessly impress at your next get together.
What You’ll Need
- Microwave-safe bowl
- Spoon or pastry brush
- Cake slice mold (available on Amazon)
- Stand mixer or hand mixer
- Multiple mixing bowls
- Piping bags
Storage Information
These chocolate-covered Summer Cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days. I recommend storing them in a single layer in the container to avoid the cheesecakes sticking together.
For longer storage, place them in a single layer in an airtight container and store them in the freezer. They can be stored like this for up to one month. Before serving, thaw the cheesecakes in the refrigerator overnight.
Tips for Making Summer Cheesecakes
- If your chocolate starts to solidify while you’re making your shells, re-heat it in the microwave. Consider melting the chocolate in small batches to avoid having to constantly stop to reheat. This will help the coating process go more smoothly.
- Take your time folding the heavy whipping cream into your cream cheese mixture. Gently incorporating the whipped cream keeps the cheesecake filling nice and fluffy.
- I don’t recommend keeping these cheesecakes out of the refrigerator for more than an hour. At room temperature, the cream cheese in the cake filling will begin to soften and change the texture of your cheesecake slices.
How to Make Summer Cheesecakes
Summer Cheesecakes
Course: DessertCuisine: AmericanDifficulty: Moderate9
servings350
kcal13
Nothing says summer quite like a dessert that’s as pretty as it is delicious. These Summer Cheesecakes combine a rich & creamy filling, a sweet strawberry cake roll crust, and a crisp chocolate shell for the ultimate warm-weather treat. They’re the perfect addition to any sunny day celebration.
Ingredients
- Chocolate Shells:
3 c. white chocolate melting wafers
1 1/2 c. semi-sweet chocolate melting wafers
Red food coloring
- Cake Layer:
1 Dutch Apron® Bakery Strawberry Cheesecake Cake Roll, thawed
- Cheesecake Filling:
24 oz. full-fat cream cheese, room temperature
1/2 c. granulated sugar
2 tbsp. confectioners’ sugar
1/4 c. sour cream, room temperature
2 tsp. lemon juice
1 tsp. pure vanilla extract
1 1/4 c. heavy cream or heavy whipping cream, cold
- Toppings (Optional)
Melted chocolate for drizzle
Fresh strawberries and/or blueberries
Crushed nuts
Directions
- Prepare the Chocolate Shells
- Microwave your melting wafers in a microwave-safe bowl in 30-second intervals, stirring each time, until smooth.
- For variety, I did 3 shells in plain white chocolate, 3 shells in pink chocolate (white chocolate wafers + red food coloring), and 3 shells in semi-sweet chocolate.
- Use a spoon or pastry brush to coat the inside of each cavity of your cake slice mold with melted chocolate. Make sure to cover the whole interior of the cavity.
- Freeze for 10 minutes then repeat step 3 to add a second layer of chocolate to your mold. This ensures the shell is sturdy and won’t break.
- Freeze the mold again while you prep the next layer.
- Add the Cake Layer
- Let your Strawberry Cheesecake Cake Roll thaw at room temperature for 30 minutes. Once softened, remove the cake roll from its packaging. Cut into slices.
- Place the cake slices into the bowl of your stand mixer and mix until the cake is soft and blended.
- Remove the mold from the freezer. Spread the cake mixture evenly into the bottom of each chocolate shell. This will be your “crust” layer.
- Make the Cheesecake Filling
- In one bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add in the confectioners’ sugar, sour cream, lemon juice, and vanilla. Mix until fully combined and no lumps remain.
- Gently, fold the heavy whipping cream into the cream cheese mixture.
- Fill the Mold
- Spoon or pipe the cheesecake mixture over the cake layer in each mold cavity, filling nearly to the top of the shell but leaving a little space for the final chocolate layer.
- If necessary, re-melt the chocolate you used to make the shells. Pour the melted chocolate on top of each slice. Make sure it is even with the top of the shell to ensure a smooth finish.
- Place the mold in the freezer.
About the Author:
Katelyn Helgevold has been the Product Line Manager and editor for Dutch Apron® Bakery since 2019. In her role, she manages the introduction of new products to our portfolio, ensures each and every item meets our strict customer and quality standards, and uses her much-loved English degree to make sure every marketing piece is just as immaculate as our baked goods. In her spare time, Katelyn enjoys touting the benefits of the Oxford comma, spending time with her cat Merlin, and listening to way too many true crime podcasts.
