Strawberry Shortcake Cheesecake Rolls (Print Version)
Creamy cheesecake filling, strawberries, and cookie crumbs rolled in soft crepes for a luscious treat.
# Ingredients:
→ Filling
01 -
8 ounces cream cheese, softened
02 -
1/4 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1 cup heavy whipping cream
→ Strawberry Mixture
05 -
1 cup fresh strawberries, diced
06 -
2 tablespoons granulated sugar
→ Cookie Crust
07 -
1 1/2 cups shortbread cookies or graham crackers, crushed
08 -
1/4 cup unsalted butter, melted
→ Assembly
09 -
6 large crepes or thin cake layers
10 -
Powdered sugar, for dusting
# Steps:
01 -
With an electric mixer, beat softened cream cheese, 1/4 cup granulated sugar, and vanilla extract until smooth and creamy.
02 -
In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until fully incorporated.
03 -
Combine diced strawberries with 2 tablespoons granulated sugar, stirring well. Set aside for 10 minutes to release juices.
04 -
Mix crushed shortbread cookies or graham crackers with melted butter until the consistency is similar to wet sand.
05 -
Lay each crepe or cake layer flat. Evenly spread with cream cheese filling, sprinkle with cookie crumbs, and add a layer of macerated strawberries. Roll tightly into a log.
06 -
Wrap each roll securely in plastic wrap and refrigerate for a minimum of one hour to set.
07 -
Remove rolls from the refrigerator, unwrap, and slice crosswise into 1-inch pieces. Dust with powdered sugar before serving.
# Notes:
01 -
Chilling the rolls ensures clean slices and optimal texture. For best results, use fully ripe strawberries.