Strawberry Shortcake Cheesecake Rolls Recipe

Introduction

Strawberry Shortcake Cheesecake Rolls combine the creamy richness of cheesecake with the bright freshness of macerated strawberries, all wrapped in delicate crepes. This no-bake dessert is easy to assemble and makes a stunning treat for any occasion.

Ingredients

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup fresh strawberries, diced
• 2 tablespoons granulated sugar
• 1 1/2 cups crushed shortbread cookies or graham crackers
• 1/4 cup unsalted butter, melted
• 6 large crepes or thin cake layers
• Powdered sugar for dusting

Instructions

1. Step 1: In a mixing bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract until smooth and creamy.
2. Step 2: Whip the heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture to create a light filling.
3. Step 3: Combine the diced strawberries with 2 tablespoons granulated sugar and let sit for 10 minutes to macerate and release their juices.
4. Step 4: Mix the crushed shortbread cookies or graham crackers with melted butter until the texture resembles wet sand.
5. Step 5: Lay a crepe flat and spread a layer of the cream cheese filling over it. Sprinkle the cookie crumb mixture evenly on top, then add a layer of macerated strawberries.
6. Step 6: Carefully roll the crepe tightly into a sushi-like roll. Repeat with the remaining crepes and filling.
7. Step 7: Wrap each roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the rolls to set.
8. Step 8: Remove the chilled rolls from the refrigerator, slice into 1-inch pieces, and dust with powdered sugar before serving.

Tips & Variations

• Use strawberries at their peak for the best flavor, or substitute with raspberries or blueberries for a different twist.
• For added texture, sprinkle chopped nuts along with the cookie crumbs before rolling.
• If crepes aren’t available, thin cake layers or tortillas can be a quick alternative.
• Chill the rolls longer if you prefer a firmer texture before slicing.

Storage

Store the cheesecake rolls wrapped in plastic wrap in the refrigerator for up to 2 days. For best texture, slice just before serving. Reheat is not recommended as these are best enjoyed cold and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes, you can prepare and refrigerate the rolls for up to 2 days. Just keep them tightly wrapped to maintain freshness and slice shortly before serving.

What if I don’t have crepes available?

You can substitute thin cake layers or even soft tortillas if crepes are not accessible. Just ensure they are thin and flexible enough to roll without cracking.

Strawberry Shortcake Cheesecake Rolls Recipe

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★★★★★

4.6 from 288 reviews

• Author: Elara
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Strawberry Shortcake Cheesecake Rolls are a delightful no-bake dessert combining creamy cheesecake filling, fresh macerated strawberries, and crunchy shortbread cookie crumbs all rolled inside delicate crepes. These sushi-style rolls are perfect for an elegant treat or a fun party appetizer that offers a refreshing twist on classic strawberry shortcake flavors.

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Ingredients

Scale 1x2x3x

Cheesecake Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Strawberry Mixture

• 1 cup fresh strawberries, diced
• 2 tablespoons granulated sugar

Cookie Crumb Mixture

• 1 1/2 cups crushed shortbread cookies or graham crackers
• 1/4 cup unsalted butter, melted

Other Ingredients

• 6 large crepes or thin cake layers
• Powdered sugar for dusting

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Instructions

1. Prepare filling: Beat the softened cream cheese, granulated sugar, and vanilla extract in a mixing bowl until the mixture is smooth and creamy, ensuring no lumps remain for a silky texture.
2. Whip cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy cheesecake filling.
3. Macerate strawberries: Combine the diced fresh strawberries with sugar and let them sit for 10 minutes. This process allows the strawberries to release their natural juices and sweeten, enhancing their flavor.
4. Prepare crumb mixture: Mix the crushed shortbread cookies or graham crackers with melted butter until the crumb mixture resembles wet sand, which helps it adhere well in the rolls.
5. Assemble rolls: Lay out one crepe and spread a layer of the cheesecake filling evenly across it. Sprinkle a layer of the cookie crumb mixture over the filling, then add a generous amount of the macerated strawberries. Carefully roll the crepe tightly into a sushi-like shape, ensuring the filling is well enclosed.
6. Chill rolls: Wrap each rolled crepe tightly in plastic wrap to maintain their shape and refrigerate for at least 1 hour, allowing the filling to set and flavors to meld.
7. Slice and serve: Remove the rolls from the refrigerator, unwrap them, and slice into 1-inch pieces. Dust the slices with powdered sugar before serving for a beautiful finishing touch.

Notes

• Use fresh, ripe strawberries for the best flavor and sweetness.
• The crepes should be thin and pliable to roll easily without cracking.
• Shortbread cookies provide a buttery crunch but graham crackers can be used as an alternative.
• Chilling the rolls for longer than 1 hour can improve firmness and slicing ease.
• For a decorative presentation, drizzle with melted chocolate or garnish with mint leaves.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Strawberry shortcake, cheesecake rolls, no-bake dessert, crepes, strawberry dessert, easy dessert recipe