Strawberry Shortcake Cheesecake Rolls are a delicious and fun dessert that combines the classic flavors of strawberry shortcake with a creamy cheesecake twist. These rolls are not only easy to make but also a treat for the eyes and the taste buds. With fresh strawberries, creamy filling, and a crunchy cookie base, they make for a perfect dessert for any occasion.
Why Make This Recipe
This recipe is perfect for anyone who loves strawberries and cheesecake. It is a great way to impress your friends and family without spending hours in the kitchen. Plus, the combination of textures – creamy, crunchy, and soft – creates a delightful eating experience. It’s a fantastic dessert for parties, gatherings, or a sweet end to a family dinner.
How to Make Strawberry Shortcake Cheesecake Rolls
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
Directions:
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with 1/4 cup granulated sugar and vanilla extract until smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream to stiff peaks.
- Combine: Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Set aside.
- Macerate the Strawberries: In a small bowl, combine the diced strawberries with 2 tablespoons of granulated sugar. Stir to coat and let sit for about 10 minutes to release their juices.
- Prepare the Cookie Crumb Layer: In a bowl, mix the crushed shortbread cookies or graham crackers with the melted butter until the mixture resembles wet sand.
- Assemble the Rolls: Lay a crepe or thin cake layer flat on a clean surface. Spread a layer of the cheesecake filling evenly over the crepe.
- Add Crumbs: Sprinkle a portion of the cookie crumb mixture over the filling.
- Add Strawberries: Distribute some of the macerated strawberries on top.
- Roll Up: Carefully roll the crepe tightly into a log shape.
- Chill: Wrap the roll in plastic wrap and refrigerate for at least 1 hour to firm up.
- Serve: Once chilled, unwrap the rolls and slice them into desired portions. Dust with powdered sugar before serving, if desired.
How to Serve Strawberry Shortcake Cheesecake Rolls
These rolls are best served chilled. You can dust them with powdered sugar for a beautiful presentation. You can also pair them with a dollop of whipped cream or a side of fresh strawberries for added flavor.
How to Store Strawberry Shortcake Cheesecake Rolls
Store any leftovers in an airtight container in the refrigerator. They are best enjoyed within a couple of days for optimal freshness. You can also wrap the rolls tightly in plastic wrap if you want to keep them for a bit longer.
Tips to Make Strawberry Shortcake Cheesecake Rolls
- Make sure your cream cheese is softened to ensure a smooth filling.
- Allow the macerated strawberries to sit for longer if you want more juice.
- Use fresh, ripe strawberries for the best flavor.
- If you don’t have crepes, you can use thin cake layers or even tortillas in a pinch.
Variation
You can try different fruit fillings, such as blueberries or peaches, instead of strawberries. Additionally, adding a bit of lemon zest to the cheesecake filling can give it a nice refreshing flavor.
FAQs
1. Can I use store-bought crepes?
Yes, store-bought crepes work perfectly for this recipe and can save you time.
2. How long can I store the rolls?
You can store them in the fridge for about 2-3 days. Just make sure they are in an airtight container.
3. Can I freeze these cheesecake rolls?
Yes, you can freeze the rolls. Wrap them tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to a month. Just thaw them in the refrigerator before serving.
Strawberry Shortcake Cheesecake Rolls
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Ensure cream cheese is softened for smooth mixing.
- ¼ cup granulated sugar Used in the filling.
- 1 teaspoon vanilla extract For flavoring the filling.
- 1 cup heavy whipping cream To be whipped to stiff peaks.
Filling and Assembly
- 1 cup fresh strawberries, diced Fresh, ripe strawberries recommended for best flavor.
- 2 tablespoons granulated sugar For macerating the strawberries.
- 1 ½ cups crushed shortbread cookies or graham crackers To create a crunchy layer.
- ¼ cup unsalted butter, melted For mixing with cookie crumbs.
- 6 large crepes or thin cake layers These will be rolled with the filling.
- Powdered sugar, for dusting For final presentation.
Instructions
Preparation of Filling
- In a mixing bowl, beat the softened cream cheese with 1/4 cup granulated sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy whipping cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Set aside.
Prepare Strawberries
- In a small bowl, combine the diced strawberries with 2 tablespoons of granulated sugar. Stir to coat and let sit for about 10 minutes to release their juices.
Cookie Crumb Layer
- In a bowl, mix the crushed shortbread cookies or graham crackers with the melted butter until the mixture resembles wet sand.
Assemble the Rolls
- Lay a crepe or thin cake layer flat on a clean surface.
- Spread a layer of the cheesecake filling evenly over the crepe.
- Sprinkle a portion of the cookie crumb mixture over the filling.
- Distribute some of the macerated strawberries on top.
- Carefully roll the crepe tightly into a log shape.
Chill and Serve
- Wrap the roll in plastic wrap and refrigerate for at least 1 hour to firm up.
- Once chilled, unwrap the rolls and slice them into desired portions. Dust with powdered sugar before serving, if desired.
