Raspberry Cheesecake Roll Cake Recipe

A Raspberry Cheesecake Roll Cake Recipe is soft, sweet and full of fresh flavor. It has a light sponge cake rolled with creamy cheesecake filling and bright raspberry swirl.

This dessert looks fancy but is very easy to make at home. You only need simple tools and easy steps. This raspberry cheesecake roll cake recipe is perfect for parties, holidays or family nights.

The flavor is soft, fruity and creamy in every bite. If you love raspberries, you will enjoy this cake. If you love cheesecake, this dessert will make you smile. In this guide, you will learn how to make raspberry cheesecake roll cake, the ingredients for raspberry cheesecake roll cake, and helpful baking tips.

My Experience With This Recipe

The first time I made this roll cake, I felt excited and a bit scared. Roll cakes can look hard. But this one was easy and fun. The kitchen smelled sweet and fresh. The raspberry swirl looked beautiful.

When I sliced the cake, the pattern inside was perfect. My family loved the soft cake and the creamy filling. This recipe made me feel proud and happy. I knew I would make it again soon.

Recipe Card Info

• Recipe Name: Raspberry Cheesecake Roll Cake
• Servings: 10
• Prep Time: 20 mins
• Cook Time: 12 mins
• Total Time: 32 mins
• Course: Dessert
• Cuisine: American
• Calories: 260 kcal per serving

Equipment List

• Mixing bowls
• Electric mixer
• Jelly roll pan
• Parchment paper
• Spatula
• Whisk
• Clean kitchen towel
• Cooling rack

Ingredients You Need for Raspberry Cheesecake Roll Cake Recipe

For the Cake:

• 3 large eggs
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Cheesecake Filling:

• 1 cup cream cheese (soft)
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup whipped cream

For the Raspberry Swirl:

• 1/2 cup fresh raspberries
• 2 tbsp sugar
• 1 tsp lemon juice

Step-by-Step Guide

1. Make the Raspberry Swirl

Cook raspberries, sugar and lemon juice until soft. Mash well and cool the mixture before spreading.

2. Beat Eggs and Sugar

Whip eggs and sugar until thick and pale. Mix gently to keep air inside the batter.

3. Add Vanilla and Dry Ingredients

Add vanilla. Fold in flour, baking powder and salt. Keep the batter light and smooth.

4. Spread the Batter Evenly

Pour the batter onto a lined pan. Spread thin and even so it bakes flat and soft.

5. Bake the Sponge Cake

Bake at 350°F for 10–12 minutes. Remove when edges pull away and top feels springy.

6. Roll the Warm Cake

Place warm cake on a towel. Roll gently. Let it cool rolled to keep perfect shape.

7. Make the Cheesecake Filling

Beat cream cheese, powdered sugar and vanilla. Fold in whipped cream to make it light.

8. Unroll and Add Filling

Unroll the cake slowly. Spread cheesecake filling evenly. Add raspberry swirl over the top.

9. Roll Again and Chill

Roll the cake tightly again. Chill for 1 hour to set the filling and keep shape.

10. Slice and Serve

Cut into neat slices. Each slice will show a pretty swirl pattern with bright raspberries.

Tips to Make the Best Raspberry Cheesecake Roll Cake

• Roll cake while warm for perfect shape.
• Do not overbake the sponge.
• Use soft cream cheese for smooth filling.
• Cool raspberry swirl before using.
• Spread filling evenly for clean slices.

Common Mistakes to Avoid

• Do not bake too long or cake will crack.
• Do not skip rolling while warm.
• Do not add warm filling.
• Do not spread filling too thick.
• Do not rush chilling time.

Serving Suggestions

Serve the roll cake chilled for the best taste. Add fresh raspberries on top for extra color. You can dust powdered sugar over the cake for a pretty finish.

It is perfect for tea time, birthdays or weekend desserts. Serve with coffee, tea or cold milk for a sweet and refreshing treat.

Variations You Can Try

• Use strawberries instead of raspberries.
• Add chocolate drizzle on top.
• Mix lemon zest into the filling.
• Add blueberry swirl for color.
• Use almond extract for a new flavor.

Storage and Reheating Tips

• Store in fridge for three days.
• Keep in airtight container to prevent drying.
• Freeze slices for one month.
• Do not microwave.
• Chill again before serving leftover slices.

Nutrition Information

Item	Amount
Calories	260 kcal
Carbs	30g
Protein	4g
Fat	12g

Health Benefits

This cake offers a light and fresh treat. Raspberries give vitamin C and natural fiber. The sponge cake is airy and gentle on the stomach.

The cheesecake filling adds a creamy texture without being too heavy. This dessert brings joy, comfort and a touch of fruit sweetness. It is great for celebrations and happy moments with loved ones.

FAQs about Raspberry Cheesecake Roll Cake Recipe

1. Can I use frozen raspberries?
Yes, frozen raspberries work well. Thaw them first and remove excess water. This keeps the swirl thick and smooth without making the cake soggy.

2. Why did my roll cake crack?
This happens when the cake cools flat. Always roll the cake while warm. Warm cake bends easily and holds shape without breaking.

3. Can I make the cake a day early?
Yes, you can prepare it one day before serving. Keep it chilled. The flavors blend well overnight and taste even better.

4. Can I skip the whipped cream in the filling?
You can, but the filling will be heavier. Whipped cream makes it light and fluffy. It also helps the filling spread smoothly.

5. Can I double the recipe?
Yes, you can double the ingredients. Make two separate cakes for best texture. One large pan may not bake evenly.

Final Thoughts

This Raspberry Cheesecake Roll Cake recipe is simple, pretty and full of sweet flavor. It looks fancy but uses easy steps anyone can follow.

The mix of soft cake, creamy filling and fresh raspberry swirl makes every bite special. Try it soon and enjoy this lovely dessert with your family and friends!