Description

These Strawberry Shortcake Cheesecake Rolls bring together the best of cheesecake, strawberry shortcake, and delicate crepes into one irresistible dessert. Filled with sweet, tangy cream cheese, juicy strawberries, and a buttery cookie crunch, these rolls are a no-bake delight that’s perfect for any occasion. Light, creamy, and packed with flavor, they’re as beautiful as they are delicious!

Ingredients

Scale

For the Cheesecake Filling:

8 oz cream cheese, softened
¼ 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 Cookie Crumb Layer:

1½ cups crushed shortbread cookies or graham crackers
¼ cup unsalted butter, melted

For Assembly:

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

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Instructions

Make the Cheesecake Filling: Beat the cream cheese, sugar, and vanilla until smooth. Whip the heavy cream separately, then fold it into the cream cheese mixture.
Macerate the Strawberries: Toss the diced strawberries with sugar and let them sit for 10 minutes.
Prepare the Cookie Crumb Layer: Mix the crushed cookies with melted butter until crumbly.
Assemble the Rolls: Spread cheesecake filling on each crepe, sprinkle with cookie crumbs, and add a spoonful of strawberries. Roll tightly.
Chill & Serve: Refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving.

Notes

- For a firmer roll, freeze for 20 minutes before slicing.
- Swap the strawberries for blueberries or raspberries for a different twist.
- Use store-bought crepes for an even quicker preparation.
- Store leftovers in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Method: No Bake
Cuisine: American