Irresistible Strawberry Shortcake Cheesecake Rolls
Strawberry Shortcake Cheesecake Rolls are a delightful fusion of creamy cheesecake, sweet strawberries, and buttery cookie crumbs, all wrapped in a soft crepe
Equipment
- Mixing Bowls
- Electric mixer
- Spatula
- Knife
- Plastic wrap
- Refrigerator
Ingredients
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries diced
- 2 tablespoons granulated sugar for strawberries
- 1 1/2 cups crushed shortbread cookies or graham crackers
- 1/4 cup unsalted butter melted
- 6 large crepes or thin cake layers
- Powdered sugar for dusting
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy whipping cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Macerate the Strawberries: In another bowl, mix diced strawberries with 2 tablespoons of sugar. Stir and let sit for 10 minutes to release their juices.
- Make the Cookie Crumb Mixture: In a bowl, combine the crushed shortbread cookies (or graham crackers) with melted butter until it resembles wet sand.
- Assemble the Rolls: Lay a crepe flat, spread a layer of cheesecake filling, sprinkle cookie crumbs, and add macerated strawberries. Roll tightly into a log. Repeat with remaining crepes.
- Chill the Rolls: Wrap each roll tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- Slice and Serve: Remove from plastic wrap, slice into bite-sized pieces, and dust with powdered sugar before serving.
Notes
Use Cold Ingredients: Chilled cream cheese and heavy cream whip up better for a stable filling.
Don’t Overfill: Overfilling can make rolling difficult and cause the filling to spill out.
Slice with a Sharp Knife: Use a sharp, clean knife to cut smooth, even pieces.