Strawberry Shortcake Cheesecake Rolls
These no-bake crepe rolls combine a silky cheesecake filling, macerated strawberries, and a crunchy buttery cookie crumb for a stunning, sliceable dessert that's easy to prepare ahead.
Equipment
- mixing bowl
- Electric mixer or whisk
- Spatula
- plastic wrap
- Refrigerator
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar for filling
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries diced
- 2 tablespoons granulated sugar for macerating 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
Make Filling:
- In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar and the vanilla until the mixture is smooth and creamy.
Add Cream:
- Whip the heavy cream until firm peaks form, then gently fold it into the cream cheese base until light and uniformly combined.
Prep Strawberries:
- Toss the diced strawberries with 2 tablespoons of sugar and let them sit about 10 minutes so they release their juices and become slightly softened.
Make Crumb Layer:
- Combine the crushed cookies with the melted butter, stirring until the crumbs hold together and have a moist, sandy texture.
Assemble:
- Lay a crepe flat on a work surface and spread a thin, even layer of the cheesecake filling over most of its surface, leaving a small border at the edge.
- Scatter a layer of the cookie crumb mixture over the filling, spoon the macerated strawberries on top, then roll the crepe tightly into a log, pressing gently to secure.
Chill:
- Wrap each roll snugly in plastic wrap and refrigerate for at least 1 hour to firm up and meld the flavors.
Serve:
- Unwrap the chilled rolls, slice them into about 1-inch rounds, dust with powdered sugar, and serve chilled.