Strawberry Shortcake Cheesecake Rolls
Ingredients:
- Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Strawberry layer:
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
- Crumb layer:
- 1 1/2 cups crushed shortbread cookies or graham crackers
- 1/4 cup unsalted butter, melted
- Base and garnish:
- 6 large crepes or thin cake layers
- Powdered sugar for dusting
Directions:
1. In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
2. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to create the cheesecake filling.
3. Combine the diced strawberries with 2 tablespoons of granulated sugar and set aside to macerate for 10 minutes.
4. Mix the crushed shortbread cookies or graham crackers with melted butter until the crumbs are evenly coated.
5. Lay one crepe or thin cake layer flat on a clean surface. Spread a thin layer of the crumb mixture evenly over the crepe.
6. Spread a generous amount of the cheesecake filling on top of the crumbs.
7. Sprinkle a layer of the macerated strawberries over the filling.
8. Carefully roll the crepe tightly into a log. Repeat with remaining crepes.
9. Chill the rolls in the refrigerator for at least 1 hour to set.
10. Before serving, dust the rolls with powdered sugar and slice into rounds.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 20 minutes
Kcal: 320 kcal | Servings: 6 servings
Tips:
Use chilled cream cheese and heavy cream for easier whipping and a smoother filling.
To prevent cracking, warm crepes slightly before assembling to make them more pliable.