Strawberry Shortcake Cheesecake Rolls Recipe

Introduction

Strawberry Shortcake Cheesecake Rolls combine the creamy richness of cheesecake with the fresh sweetness of strawberries, all wrapped in delicate crepes. These elegant, bite-sized treats are perfect for a refreshing dessert or special occasion.

Ingredients

• 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
• 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

1. Step 1: In a mixing bowl, beat the softened cream cheese with 1/4 cup granulated sugar and vanilla extract until smooth and creamy.
2. Step 2: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.
3. Step 3: In another bowl, mix the diced strawberries with 2 tablespoons sugar. Let them sit for 10 minutes to macerate and release their juices.
4. Step 4: Combine the crushed shortbread cookies or graham crackers with the melted butter until the mixture resembles wet sand.
5. Step 5: Lay out one crepe or cake layer. Spread an even layer of the cheesecake filling over it, then sprinkle with the cookie crumb mixture and top with macerated strawberries.
6. Step 6: Carefully roll the crepe into a tight sushi-style roll. Repeat with the remaining crepes and fillings.
7. Step 7: Wrap each roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
8. Step 8: Slice the chilled rolls into 1-inch pieces. Dust with powdered sugar before serving for a beautiful finish.

Tips & Variations

• For added flavor, try using lemon zest in the cheesecake filling or a splash of liqueur in the strawberries.
• If shortbread cookies aren’t available, graham crackers make a great substitute.
• Ensure crepes are thin and pliable to prevent cracking when rolling.
• To make prep easier, you can prepare the filling a day ahead and refrigerate it.

Storage

Store the cheesecake rolls wrapped in plastic wrap in the refrigerator for up to 2 days. Before serving, slice and dust with powdered sugar. These rolls are best enjoyed chilled and do not freeze well due to their creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best texture and flavor, you can use thawed frozen strawberries. Be sure to drain any excess juice before mixing with sugar to avoid soggy rolls.

Can I make the crepes from scratch?

Absolutely! Homemade crepes will add a wonderful freshness to your rolls. Use your favorite crepe recipe or a simple batter made with flour, eggs, milk, and a pinch of salt.

Strawberry Shortcake Cheesecake Rolls Recipe

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★★★★★

4.7 from 87 reviews

Delight in these Strawberry Shortcake Cheesecake Rolls, a luscious no-bake dessert that combines creamy cheesecake filling, sweet macerated strawberries, and buttery cookie crumbs all wrapped in delicate crepes. Perfectly chilled and sliced into bite-sized pieces, these rolls make an elegant and easy-to-serve treat for any occasion.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheesecake Filling

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

Strawberry Mixture

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

Cookie Crumbs

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

Assembly

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

Instructions

1. Make Cheesecake Filling: Beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract together in a bowl 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 to create a light and fluffy cheesecake filling.
2. Prepare Strawberries: Combine the diced fresh strawberries with 2 tablespoons of granulated sugar in a small bowl. Let the strawberries sit for about 10 minutes to macerate, allowing the sugar to draw out the juices and sweeten the fruit.
3. Make Cookie Crumbs: In another bowl, mix the crushed shortbread cookies or graham crackers with the melted unsalted butter until the mixture resembles wet sand, ensuring it will hold together without being soggy.
4. Assemble Rolls: Lay a crepe flat and spread an even layer of the cheesecake filling over it. Sprinkle a layer of the cookie crumb mixture on top, followed by a generous amount of the macerated strawberries. Carefully roll the crepe tightly into a sushi-like roll shape, ensuring the filling stays inside.
5. Chill and Serve: Wrap each roll tightly in plastic wrap and refrigerate for at least 1 hour to firm up. Once chilled, slice the rolls into 1-inch pieces and dust with powdered sugar before serving for a beautiful presentation and a sweet finish.

Notes

• Use fresh strawberries for the best flavor and juiciness.
• Substitute shortbread cookies with graham crackers if desired.
• Chilling the rolls is essential to keep them firm and easier to slice.
• Crepes can be homemade or store-bought for convenience.
• Serve immediately after slicing for optimal freshness.

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