Strawberry Shortcake Cheesecake Rolls (Print Version)
# Ingredients:
→ Filling
01 -
8 ounces cream cheese, softened
02 -
1/4 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1 cup heavy whipping cream
→ Strawberry layer
05 -
1 cup fresh strawberries, diced
06 -
2 tablespoons granulated sugar
→ Crumb layer
07 -
1 1/2 cups crushed shortbread cookies or graham crackers
08 -
1/4 cup unsalted butter, melted
→ Base and garnish
09 -
6 large crepes or thin cake layers
10 -
Powdered sugar, for dusting
# Instructions:
01 -
Beat softened cream cheese, 1/4 cup granulated sugar, and vanilla extract in a bowl with an electric mixer until smooth and creamy.
02 -
Whip heavy whipping cream to stiff peaks in a separate bowl, then gently fold it into the cream cheese mixture until combined.
03 -
Toss diced fresh strawberries with 2 tablespoons granulated sugar and allow to sit for 10 minutes until juices are released.
04 -
Mix crushed shortbread cookies or graham crackers with melted butter in a bowl until the texture resembles wet sand.
05 -
Lay a crepe flat, spread with cheesecake filling, sprinkle generously with cookie crumbs, and top with a layer of macerated strawberries. Roll up tightly from one edge into a cylinder.
06 -
Wrap each assembled roll in plastic wrap and refrigerate for at least 1 hour to allow filling to set.
07 -
Remove from refrigerator, slice rolls into 1-inch pieces, arrange on a serving plate, and dust with powdered sugar just before serving.
# Notes:
01 -
Ensure the rolls are thoroughly chilled before slicing for neat presentation and easier handling.
02 -
Graham crackers can be used in place of shortbread cookies for an alternative crumb layer.