Strawberry Shortcake Cheesecake Rolls
A delightful no-bake dessert combining creamy cheesecake and fresh strawberries wrapped in delicate crepes.
Servings: 6 servings
Calories: 320kcal
Equipment
- Mixing Bowl
- Whisk
- Plastic Wrap
Ingredients
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 (for macerating)
- 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 optional
Instructions
- In a bowl, beat cream cheese, 1/4 cup sugar, and vanilla until smooth.
- In another bowl, whip the heavy cream to stiff peaks and fold into the cream cheese mixture.
- Macerate strawberries by mixing with 2 tbsp sugar; let sit 10 minutes.
- Combine crushed cookies with melted butter until mixture resembles wet sand.
- Lay a crepe flat, spread cheesecake filling evenly, add crumbs and macerated strawberries.
- Roll the crepe tightly into a log, wrap in plastic wrap, and refrigerate at least 1 hour.
- Slice and dust with powdered sugar before serving if desired.
Notes
You can use mascarpone instead of cream cheese for a smoother texture. Pre-made crepes save time. Chill overnight for best flavor. To freeze, slice and store in airtight containers up to 2 months.
Nutrition
Calories: 320kcal | Fat: 20g