Description
These Sweet Strawberry Shortcake Cheesecake Rolls are a refreshing no-bake dessert made with creamy cheesecake filling, fresh strawberries, and buttery cookie crumbs, all wrapped in delicate crepes for a unique and delicious treat.
Ingredients
Scale
- 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
- Beat cream cheese, 1/4 cup sugar, and vanilla extract until smooth and creamy.
- Whip heavy cream to stiff peaks and gently fold into the cream cheese mixture.
- In a small bowl, mix diced strawberries with 2 tablespoons of sugar and let sit for 10 minutes to macerate.
- Combine crushed cookies with melted butter until the texture resembles wet sand.
- Lay one crepe flat and spread a layer of cheesecake filling, sprinkle with cookie crumbs, and add a layer of strawberries.
- Roll the crepe tightly into a sushi-like roll.
- Wrap the roll in plastic wrap and refrigerate for at least 1 hour to firm up.
- Slice the roll into 1-inch pieces and dust with powdered sugar before serving.
Notes
- Make sure the cream cheese is softened to ensure a smooth filling.
- Refrigerating the rolls helps them slice neatly without falling apart.
- Swap strawberries for other berries if desired, like blueberries or raspberries.
- Use store-bought or homemade crepes for convenience.
- Best served chilled for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 9 g
- Sodium: 95 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
