Full Recipe:
Ingredients:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar (for macerating strawberries)
- 1½ cups crushed shortbread cookies or graham crackers
- ¼ cup unsalted butter, melted
- 6 large crepes or thin cake layers (store-bought or homemade)
- Powdered sugar (for dusting)
Directions:
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, ¼ cup granulated sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Set aside.
- Macerate the Strawberries: In another bowl, combine the diced strawberries with 2 tablespoons of granulated sugar. Let them sit for about 10 minutes to release their juices and enhance their sweetness.
- Create the Shortcake Crumble: 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 generous layer of the cheesecake filling evenly over the crepe. Sprinkle a portion of the shortcake crumble on top, followed by a line of macerated strawberries along one edge.
- Roll and Chill: Starting from the edge with the strawberries, gently roll the crepe into a tight roll, similar to a sushi roll. Repeat with the remaining crepes and fillings. Wrap each roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and make slicing easier.
- Serve: Once chilled, unwrap the rolls and slice them into 1-inch pieces. Dust the slices with powdered sugar before serving.
Prep Time: 20 minutes | Chilling Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: Approximately 350 kcal per serving | Servings: 6 rolls
