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Cherry Cheesecake Angel Food Cake Roll + VIDEO

Prep Time 20 mins
Total Time 40 mins
Servings 12 servings

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This Cherry Cheesecake Angel Food Cake Roll is the best kind of roll cake! It’s made with light and fluffy angel food cake, and filled with a sweetened cream cheese whipped cream and cherry pie filling. It’s the ULTIMATE summer dessert! Switch up the fruit to suit your tastes. Includes step by step RECIPE VIDEO

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cherry cheesecake roll whole on a white plate with cherry pie filling and crushed graham crackers on top

Sometimes, when something is working, you just gotta run with it.

And these angel food cake rolls? Apparently, these are working for you just fine πŸ˜‰

When I first posted this Triple Berry Angel Food Cake Roll last Spring, it went instantly viral. I mean, more instant than I have ever seen before. I think the video had 2 million views in the first 24 hours!

So back around Easter, I obviously needed a new variation, and this Pineapple Lush Angel Food Cake Roll was born. Again, another hit.

Since it’s obvious you’re down with the way this is going, I’m adding this Cherry Cheesecake Angel Food Cake Roll to the mix.

Cherry cheesecake is one of my favorite flavor combinations of all time. Gimme the Cherry Cheesecake Ice Cream, Cherry Cheesecake Crepes, Cherry Cheesecake Brownies…. I will take one of each πŸ˜‰

I don’t know what it is, but it’s some kind of amazing.

A close second? This No Bake White Chocolate Raspberry Cheesecake the world has been obsessing over — it’s worth it!

cherry cheesecake cake roll overhead on white plate on grey marble background

It’s also obvious that you are okay with a little cake mix magic every now and then.

I try *really* hard to keep things from scratch around here. And that’s because I think it is really important to have home cooked meals and to nourish your body with the food that you eat.

But I’m not that stubborn about it.

A cake mix thrown in here and there for ease is not going to kill you. It’s not going to turn you into an unhealthy person the second you take a bite.

It’s all going to be okay.

cherry cheesecake angel food cake roll slice on white speckled plate

So while I was hesitant to share that first angel food cake roll back in the day, I am not any longer. Life is all about enjoying the things you love, in moderation if necessary, and I’m not going to feel guilty about it πŸ˜‰

How to Make an Angel Food Cake Roll:

Easy!

  • You’ve got to start with hot cake. Don’t skip that part, as the cake will crack and not roll well.
  • You’ve got to let it cool completely before you fill and roll it back up. Basically, this cake roll game here is all about patience.
  • You’ve got to let it chill again (yes, again!) before you slice it, but only if you want pretty slices πŸ˜‰ It will taste the same either way.
  • Don’t go improvising and using another cake mix thinking it will just work out. It won’t. You need the right cake for it to roll properly, so use a cake roll recipe if you’re going to get crazy.
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Cherry Cheesecake Angel Food Cake Roll

5 from 3 votes
This Cherry Cheesecake Angel Food Cake Roll is the best kind of roll cake! It’s made with light and fluffy angel food cake, and filled with a sweetened cream cheese whipped cream and cherry pie filling. It’s the ULTIMATE summer dessert! Switch up the fruit to suit your tastes. Includes step by step RECIPE VIDEO
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cuisine American
Course Dessert
Servings 12 servings
Calories 336kcal

Ingredients

  • 1 angel food cake mix plus ingredients to prepare
  • 1/4 cup + 3/4 cup powdered icing sugar
  • 8 oz light cream cheese 1 package, room temperature
  • 1 1/2 cups heavy cream 35%, very cold
  • 1 teaspoon vanilla extract
  • 1 can cherry pie filling
  • crushed graham crackers for garnish

Instructions

  • Preheat oven to 350 degrees and line a 10x15x1″ rimmed baking sheet with parchment paper. Grease lightly (optional – it will climb higher if you leave ungreased)
  • Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
  • Lay a clean lint-free kitchen towel on the counter and dust with 1/4 cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
  • Set aside to cool to room temperature, placing in the fridge or freezer if you want to speed up the process. 
  • To make the filling, beat cream cheese in a large bowl until smooth. Add 3/4 cup powdered sugar, cream and vanilla and beat until thick and stiff peaks form. This can take some time, up to 5 minutes.
  • Make sure that it is completely cool and then unroll the cake. Spread with 3/4 of the cream cheese filling, and then spread with 3/4 of the cherry pie filling.
  • Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese frosting and cherry pie filling. Refrigerate at least 4 hours before slicing for clean slices.

Nutrition Information

Calories: 336kcal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 419mg | Potassium: 155mg | Sugar: 24g | Vitamin A: 645IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 0.3mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Dawn says

    If you freeze it, do you put the cream cheese mixture and cherries on top or do you wait. I would think foil would stick to it.

  2. andkmom says

    this was a disaster for me and just not sure where i went wrong. I used Angel food cake and possibly over mixed because my cake rose too high on my pan. Then i did exactly what was listed for the filling and it never got thick enough to spread easily—–as would normally happen the heavy cream whipped up incorporating the softened cream cheese. It was too ‘much’ to spread and then roll back up.
    i will try again……………………

    • Ashley Fehr says

      I’m sorry to hear that! I would double check to make sure your pan is the same size as what is required. The cake will rise up over the edge of the pan but it will never bubble over. If you have trouble getting the filling to a spreadable consistency, make sure you whip until it is thickened (you cannot just incorporate it into the cream cheese) and you could try refrigerating for a couple hours to allow the cream cheese to set back up. I hope that helps!

  3. Dusti P says

    I made this today. Not a baker at all… but I followed the directions and everything turned out perfectly. It’s currently cooling in the fridge. I was surprised how easy it was. Going to try it again but with blueberry pie filling next. Thank you

  4. Deb J says

    I’ve made 5 of these, 3 cherry, a lemon and a peach, use peanuts instead of Graham cracker crumbs, I’m going to try strawberry and pineapple next.

  5. Carolyn Walker says

    I made this by folding fresh strawberries in the cream cheese mixture then garnishing rest of strawberries on side.e lived it.Everyone loved it. I also used cool whip instead of whip cream because of time.

  6. Terri Rogers says

    I AM A BAKER but only had a short window to make this so I followed the recipe!! DELISH!! It was gone in a minute! Thanks

  7. Carolyn Cherney says

    Hi Ashley, I would like to make this recipe, but don’t have heavy cream. If I were to substitute cool whip, how much would I use to make the filling. Thanks in advance for an answer.

  8. Deborah says

    This was absolutely delicious I made it sugar free so my husband could enjoy it as well and it wa gone in two days!!! Will be making this again for sure.

  9. Madison Koger says

    I made this recipe today. I had leftover cheesecake filling and strawberry compote from a recipe that I made the other day. It was amazing! Thank you!!

  10. Maci says

    I’ve made this twice now. It’s a big hit !! Absolutely love it and it doesn’t stay around long because everyone eats it !

  11. Debbie Bunker says

    My cake was a disaster. Cake mix didn’t turn out then the heavy cream cream cheese filling was so watery and I beat it for 10 minutes and it was still watery. What did I do wrong? Expensive mess

    • Ashley Fehr says

      Hi Debbie, I’m sorry to hear that! I’m honestly not sure what to tell you as I have 3 or 4 of these cake roll variations on my web site and they always turn out well for me. Did you use an angel food cake mix? There’s not a lot that can happen with that unless it was not beat until fluffy or under baked. Can you explain what you mean by “it didn’t turn out”? There’s not really any way the cream cheese mixture could be watery unless more cream or a lighter cream was used in place.

      • Debbie Bunker says

        I used angel I used angel food cake mix. It raised to high. I made rolled cakes before. The problem was the filling. It never set up and I used heavy whipping cream and it was cold..the container says heavy whipping cream

          • Lisa Murphy says

            I have always whipped the cream cheese, then add powdered sugar and mixed together. The powder sugar help will break down the cream cheese and keep from getting watery and lumpy.. After that is mixed then add the whipping cream and vanilla. That could be why your icing did not work.

          • Ashley Fehr says

            Hi Lisa! I’ve made this filling dozens of times as it’s written and never had any issues, so I’m not sure that that is the reason, though it’s worth experimenting!

  12. Lauren @ Lemon & Mocha says

    My husband is obsessed with cherry pie so he would go nuts for this! I will definitely be making it for him soon – and I’ll probably have a few slices, too πŸ™‚

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