Strawberry Shortcake Cheesecake Rolls
Ingredients:
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
1 cup heavy whipping cream (whipped to stiff peaks)
1 cup fresh strawberries, diced
2 tbsp granulated sugar (for macerating strawberries)
1½ cups crushed shortbread cookies or graham crackers
¼ cup unsalted butter, melted
6 large crepes or thin cake layers (store-bought or homemade)
Powdered sugar (for dusting)
Instructions:
Prepare the Cheesecake Filling:
Beat the softened cream cheese, granulated sugar, and vanilla extract together in a bowl until smooth and creamy. Gently fold in the whipped heavy cream to create a light, fluffy cheesecake filling. Set aside.
Macerate the Strawberries:
In a separate bowl, combine the diced strawberries with 2 tablespoons of sugar. Let them sit for about 10 minutes to release their juices and enhance their flavor.
Create the Shortcake Layer:
Mix the crushed shortbread cookies (or graham crackers) with the melted butter until the mixture is crumbly and well combined.
Assemble the Rolls:
Lay a crepe or thin cake layer flat on a clean surface. Spread a generous amount of cheesecake filling evenly across it. Sprinkle some of the shortcake crumble on top, followed by a line of macerated strawberries.
Roll and Chill:
Gently roll the crepe into a tight roll, similar to a sushi roll. Wrap each roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and make slicing easier.
Serve and Enjoy:
Once chilled, unwrap the rolls and slice them into 1-inch pieces. Dust the slices with powdered sugar for a sweet finishing touch. Serve chilled and enjoy these light, creamy delights!
Prep Time: 20 mins | Total Time: 1 hour 20 mins | Servings: 6 Rolls
