Strawberry Shortcake Cheesecake Rolls Recipe
Strawberry Shortcake Cheesecake Rolls are a sweet, creamy treat made with fresh berries, rich cheesecake filling, and soft cake rolls.
Ingredients
- 8 ounces of cream cheese, brought to room temperature for easy mixing
- 1/4 cup granulated sugar adjust slightly if strawberries are very sweet
- 1 teaspoon pure vanilla extract
- 1 cup cold heavy whipping cream
- 1 cup fresh strawberries finely diced
- 2 tablespoons sugar for macerating the berries
- 1 1/2 cups of finely crushed shortbread cookies, or graham crackers for an alternative taste
- 1/4 cup unsalted butter, melted and cooled briefly
- 6 soft crepes or thin sponge cake layers store-bought or homemade
- A sprinkle of powdered sugar just before serving for a delicate finish.
Instructions
- Whip the cream cheese with granulated sugar and vanilla until completely smooth and creamy.
- In another bowl, whip the chilled heavy cream until it holds stiff peaks, then carefully fold it into the cream cheese mixture until smooth and light.
- Cut fresh strawberries into small pieces, sprinkle with a little sugar, and allow them to rest for around 10 minutes to release their natural juices and sweetness.
- In another bowl, stir together finely crushed shortbread or golden sandwich cookies with melted butter until the texture feels like damp sand.
- To put it together, place a crepe flat and evenly spread a thick layer of the cheesecake mixture over it. Sprinkle over the cookie crumbs, then spoon on the macerated strawberries.
- Carefully roll the crepe snugly, similar to rolling sushi, ensuring the filling stays securely inside.
- Tightly cover each roll with plastic wrap and refrigerate for a minimum of one hour to allow it to firm up.
- When ready to serve, slice the rolls into 1-inch rounds and finish with a light dusting of powdered sugar for that perfect touch.
Notes
Refrigerate completely before cutting into slices.
You can use either graham crackers or shortbread cookies.
