Strawberry Shortcake Cheesecake Rolls
These no-bake Strawberry Shortcake Cheesecake Rolls combine the creamy richness of cheesecake with the fruity freshness of strawberries, all wrapped in a delicate crepe. With a buttery cookie crumb layer and a luscious cheesecake filling, this elegant dessert is perfect for any occasion!
- Prep Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 rolls
- Category: Dessert No bake
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Strawberry Layer:
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
- Cookie Crumb Layer:
- 1 ½ cups crushed shortbread cookies or graham crackers
- ¼ cup unsalted butter, melted
- Assembly:
- 6 large crepes or thin cake layers
- Powdered sugar for dusting
Instructions
- Prepare the Filling – In a bowl, beat cream cheese, sugar, and vanilla extract until smooth.
- Whip the Cream – In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture.
- Macerate the Strawberries – Toss diced strawberries with sugar and let sit for 10 minutes to release juices.
- Prepare the Crumb Mixture – Mix crushed cookies with melted butter until it resembles wet sand.
- Assemble the Rolls – Lay a crepe flat, spread a layer of cheesecake filling, sprinkle with cookie crumbs, and add a layer of strawberries.
- Roll & Chill – Roll the crepe tightly, wrap in plastic wrap, and chill for at least 30 minutes to set.
- Slice & Serve – Dust with powdered sugar, slice, and serve with extra strawberries and cookie crumbs.
Notes
- Variations: Swap in raspberries, blueberries, or mixed berries for a different twist. Add melted chocolate or mini chocolate chips for extra indulgence.
- Storage: Store in an airtight container in the fridge for up to 3 days. Best enjoyed fresh but can be frozen for up to 1 month.
