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Strawberry Shortcake Cheesecake Rolls Recipe

Strawberry Shortcake Cheesecake Rolls Recipe
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★★★★★

4.8 from 58 reviews

These Strawberry Shortcake Cheesecake Rolls combine tender crepes with a creamy cheesecake filling, sweet macerated strawberries, and a buttery cookie crumb layer, all rolled up for a fun, fresh twist on classic strawberry shortcake. Light, luscious, and perfect for dessert or a special brunch, these rolls are a dreamy blend of tangy, sweet, and crunchy textures.

Ingredients

Scale

For the Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

For the Strawberries

  • 1 cup fresh strawberries, diced
  • 2 tablespoons granulated sugar

For the Crumble Layer

  • 1 1/2 cups crushed shortbread cookies or graham crackers
  • 1/4 cup unsalted butter, melted

For Assembly

  • 6 large crepes or thin cake layers
  • Powdered sugar for dusting

Instructions

  1. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, 1/4 cup sugar, and vanilla extract with a mixer until completely smooth and creamy, scraping the bowl as needed.
  2. Whip and Fold: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture with a spatula until fully incorporated and fluffy.
  3. Macerate the Strawberries: Combine the diced strawberries and 2 tablespoons sugar in a bowl. Stir well and allow to sit for about 10 minutes, until the berries release their juices and become syrupy.
  4. Prepare the Crumble Layer: In another bowl, mix the crushed shortbread cookies (or graham crackers) with the melted butter until the mixture resembles wet sand.
  5. Assemble the Rolls: Lay one crepe or cake layer flat on a clean surface. Spread a generous spoonful of cheesecake filling evenly over the surface, sprinkle with a layer of the buttery crumb mixture, and scatter some macerated strawberries on top. Carefully roll the crepe up tightly, sushi-style, to enclose the filling.
  6. Chill the Rolls: Wrap each rolled crepe in plastic wrap to hold its shape. Refrigerate for at least 1 hour so the filling can firm up and the flavors meld.
  7. Slice and Serve: Unwrap the chilled rolls and use a sharp knife to slice them into 1-inch pieces. Arrange on a serving platter, then dust lightly with powdered sugar before serving.

Notes

  • For a shortcut, use store-bought crepes or thin pound cake slices.
  • Crepes, cheesecake filling, and crumble can be made ahead and assembled just before serving for best texture.
  • Swap strawberries for any seasonal berry or sliced stone fruits.
  • Graham crackers will give a slightly different flavor than shortbread, but both work beautifully.

Nutrition

Keywords: strawberry shortcake rolls, cheesecake crepes, summer dessert, no-bake strawberry dessert, easy party dessert

Find it online: https://www.sanacooks.com/strawberry-shortcake-cheesecake-rolls-recipe-2/