Strawberry Shortcake Cheesecake Rolls
Crepes rolled with whipped cream cheese filling, juicy strawberries, and buttery cookie crumbs.
Equipment
- Mixing bowls
- Electric mixer
- Plastic wrap
- Sharp knife
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- 6 tbsp granulated sugar 1/4 cup for the filling, 2 tbsp for the strawberries
- 1 tsp vanilla extract
- 1 cup heavy whipping cream cold
- 1 cup fresh strawberries diced
- 1 ½ cup crushed shortbread cookies or graham crackers
- ¼ cup unsalted butter melted
- 6 large crepes about 10 inches wide
- 1 tbsp powdered sugar for dusting
Instructions
Cooking
- Make the filling. Beat the cream cheese, 1/4 cup sugar, and vanilla until smooth, then fold in cream whipped to stiff peaks.
- Prep the berries. Toss the strawberries with 2 tablespoons sugar for 10 minutes and drain.
- Mix the crumbs. Stir the cookie crumbs into the melted butter until they look like wet sand.
- Fill and roll. Spread filling on each crepe, add crumbs and berries, and roll tightly.
- Chill and serve. Wrap and chill at least 1 hour, then slice and dust with powdered sugar.
Notes
Substitutions: Use graham crackers for the shortbread, or thin sponge cake sheets in place of crepes.
Tips: Cool crepes fully, drain the berries, and fold the cream gently for a light filling.
Storage: Refrigerate up to 3 days in an airtight container. Do not leave at room temperature over 2 hours.