Strawberry Shortcake Cheesecake Rolls
These delightful rolls combine creamy cheesecake filling with fresh strawberries and a buttery shortcake crunch, all wrapped in a soft crepe. Perfect for summer gatherings or a sweet treat anytime.
Ingredients
Cheesecake Filling
- 16 oz full-fat cream cheese softened
- 1 cup heavy cream cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Strawberry Layer
- 2 cups fresh strawberries hulled and sliced
- 2 tbsp sugar optional, for compote
- 1 tsp lemon juice optional, for compote
Shortcake Layer
- 1 cup shortcake cookie crumbs homemade or store-bought
Assembly
- 8 crepes thin, store-bought or homemade
Instructions
Prepare the Cheesecake Filling
- Beat softened cream cheese in a mixer until smooth, scraping down the sides as needed.
- Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form, then gently fold into the cream cheese mixture.
Prepare the Strawberry Compote (Optional)
- Cook chopped strawberries with sugar and lemon juice over medium heat until soft and syrupy, then cool completely.
Assemble the Rolls
- Lay a crepe on parchment paper and spread a thin layer of cheesecake filling, leaving a 1/2-inch border.
- Add a layer of sliced strawberries or cooled compote over the filling.
- Sprinkle shortcake cookie crumbs evenly over the strawberries.
- Using the parchment paper, gently roll the crepe into a snug log, then wrap tightly and chill for 30 minutes.
Serve
- Slice the rolls and serve chilled with whipped cream or fresh berries on top.
Notes
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