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Strawberry Shortcake Cheesecake Rolls Recipe

Strawberry Shortcake Cheesecake Rolls Recipe
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★★★★★

4.7 from 55 reviews

These Strawberry Shortcake Cheesecake Rolls are a delightful twist on a classic dessert, combining creamy cheesecake filling, fresh strawberries, buttery cookie crumbs, and soft crepes—all rolled together for a beautiful and delicious treat. Perfect for summer gatherings, brunches, or a showstopping dessert, these no-bake rolls are packed with luscious flavors and a crowd-pleasing presentation.

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 Shortcake Crumb 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 bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract together until the mixture is smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
  2. Macerate the Strawberries: In another bowl, combine the diced fresh strawberries and 2 tablespoons granulated sugar. Toss well and let the strawberries sit for at least 10 minutes. This process will create a sweet, slightly syrupy strawberry topping.
  3. Make the Shortcake Crumb Layer: In a medium bowl, mix together the crushed shortbread cookies (or graham crackers) with the melted butter. Stir until the mixture is evenly moistened and resembles wet sand.
  4. Assemble the Rolls: Lay out a crepe or cake layer on a clean surface. Spread a generous layer of the cheesecake filling over the crepe, leaving a slight border. Sprinkle the crumb mixture evenly over the filling, then spoon some macerated strawberries on top.
  5. Roll and Chill: Carefully roll the crepe up tightly, sushi-style, ensuring the filling stays enclosed. Wrap each roll in plastic wrap and refrigerate for at least 1 hour to set the filling and make slicing easier.
  6. Slice and Serve: Remove the rolls from the refrigerator and discard the plastic wrap. With a sharp knife, slice each roll into 1-inch pieces. Arrange on a platter and dust with powdered sugar before serving for an elegant finish.

Notes

  • For best results, use room-temperature cream cheese to ensure a smooth filling.
  • You can prepare the rolls up to a day ahead and slice just before serving.
  • Feel free to substitute graham crackers for the shortbread cookies if desired.
  • Make sure to chill the rolls thoroughly for easier slicing and a neater presentation.

Nutrition

Keywords: strawberry shortcake, cheesecake rolls, no-bake dessert, summer dessert, crepe dessert

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