Strawberry Shortcake Cheesecake Rolls Recipe
Introduction
Strawberry Shortcake Cheesecake Rolls combine creamy cheesecake, fresh strawberries, and crunchy shortcake crumbs all wrapped in delicate crepes. This no-bake dessert is perfect for summer gatherings or a sweet treat any time of year.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar for strawberries
- 1 1/2 cups crushed shortbread cookies or graham crackers
- 1/4 cup unsalted butter, melted
- 6 large crepes or thin cake layers
Instructions
- Step 1: Make the cheesecake filling by beating the cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Gently fold in the whipped heavy cream until fully combined.
- Step 2: Prepare the strawberry filling by tossing the diced strawberries with 2 tablespoons of granulated sugar. Let the mixture sit for 10 minutes to release the juices.
- Step 3: Combine the crushed shortbread cookies or graham crackers with the melted butter to create the shortcake crumb mixture.
- Step 4: Assemble the rolls by spreading a layer of cheesecake filling over each crepe. Sprinkle a generous amount of the shortcake crumb and then add the macerated strawberries on top. Roll the crepes tightly.
- Step 5: Wrap the rolls in plastic wrap and chill them in the refrigerator for at least one hour. Once chilled, slice into 1-inch pieces and serve.
Tips & Variations
- For extra flavor, add a teaspoon of lemon zest to the cheesecake filling.
- Use frozen strawberries if fresh are not available, but be sure to thaw and drain excess liquid first.
- Try different cookie crumbs such as vanilla wafers or digestive biscuits for variations in texture and taste.
- If crepes are unavailable, thin sponge cake layers can be a delicious alternative.
Storage
Store the cheesecake rolls covered in plastic wrap in the refrigerator for up to 3 days. To serve, allow them to come to room temperature for about 10 minutes for the best texture. These rolls are not ideal for freezing as the texture may change after thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these rolls ahead of time?
Yes, these cheesecake rolls can be assembled and refrigerated up to a day in advance, making them a convenient make-ahead dessert.
What can I use if I don’t have crepes?
If crepes aren’t available, thin sponge cake layers or very thin pancakes work well as a substitute for rolling the filling and toppings.
PrintStrawberry Shortcake Cheesecake Rolls Recipe
Strawberry Shortcake Cheesecake Rolls combine creamy cheesecake filling, fresh sweetened strawberries, and buttery shortbread crumbs, all wrapped in delicate crepes for a delightful no-bake dessert that’s perfect for parties or a special treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
Strawberry Filling
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
Shortcake Crumbs
- 1 1/2 cups crushed shortbread cookies or graham crackers
- 1/4 cup unsalted butter, melted
Other
- 6 large crepes or thin cake layers
Instructions
- Prepare Cheesecake Filling: Beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract together until smooth and creamy. Gently fold in the whipped heavy cream until fully incorporated, creating a light and fluffy cheesecake filling.
- Make Strawberry Filling: Toss the diced fresh strawberries with 2 tablespoons granulated sugar and let the mixture sit for 10 minutes. This releases the natural juices and sweetens the strawberries.
- Create Shortcake Crumbs: Combine the crushed shortbread cookies or graham crackers with the melted unsalted butter, mixing until the crumbs are well coated and slightly sticky to hold together.
- Assemble Rolls: Spread a generous layer of cheesecake filling evenly over one crepe or cake layer. Sprinkle a layer of the shortcake crumbs atop the filling, then spoon an even layer of the sugared strawberries. Carefully roll the crepe tightly to encase the fillings.
- Chill and Slice: Wrap the rolled crepes tightly in plastic wrap and refrigerate them for at least one hour to firm up. After chilling, slice the rolls into 1-inch pieces to serve as delightful bite-sized cheesecake roll treats.
Notes
- Use freshly whipped cream for best texture in the cheesecake filling.
- Letting the strawberries macerate enhances their flavor and juiciness.
- Shortbread cookies add a buttery richness; graham crackers are a suitable alternative.
- Chilling the rolls is essential to ensure clean slices and firm structure before serving.
- Can be prepared a day ahead and stored covered in the refrigerator.
Keywords: Strawberry shortcake, cheesecake rolls, no-bake dessert, crepe dessert, creamy strawberry dessert, summer dessert
