Strawberry Shortcake Cheesecake Rolls (Print Version)
Soft crepe rolls filled with strawberries, cheesecake cream, and crumbly cookies for a luscious dessert.
# Ingredients:
→ Filling
01 -
225 grams cream cheese, softened
02 -
60 grams granulated sugar
03 -
5 milliliters vanilla extract
04 -
240 milliliters heavy whipping cream
→ Strawberry layer
05 -
150 grams fresh strawberries, diced
06 -
25 grams granulated sugar
→ Crumb layer
07 -
150 grams shortbread cookies or graham crackers, crushed
08 -
60 milliliters unsalted butter, melted
→ Base and garnish
09 -
6 large crepes or thin cake layers
10 -
Powdered sugar, for dusting
# Instructions:
01 -
In a large mixing bowl, beat cream cheese, granulated sugar, and vanilla extract with an electric mixer until the mixture is smooth and creamy.
02 -
Whip the heavy cream in a separate chilled bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
03 -
Combine diced strawberries and granulated sugar in a bowl. Allow to macerate for 10 minutes until the strawberries release their juices.
04 -
In a bowl, stir together the crushed cookies and melted butter until the mixture resembles damp sand.
05 -
Lay one crepe on a clean surface. Spread with cream filling, sprinkle with cookie crumbs, and spoon the macerated strawberries evenly over the top. Roll up tightly as you would sushi.
06 -
Wrap each roll securely in plastic wrap and refrigerate for a minimum of 1 hour to set the layers.
07 -
Trim the ends and slice each roll into 2.5-centimeter pieces. Dust lightly with powdered sugar just before serving.
# Notes:
01 -
Ensure all components are chilled before assembling to achieve clean, defined layers and easy slicing.