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Strawberry Shortcake Cheesecake Rolls
Alyssa

Strawberry Shortcake Cheesecake Rolls

Enjoy Strawberry Shortcake Cheesecake Rolls combining creamy cheesecake filling, fresh strawberries, and a buttery cookie crumb layer.
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Ingredients Method

Ingredients
  

  • 8 oz cream cheese softened: Cream cheese provides a rich and creamy base for the filling. Ensure it's at room temperature for easy blending.
  • 1/4 cup granulated sugar: This sugar sweetens the cream cheese mixture balancing the tanginess of the cream cheese.
  • 1 teaspoon vanilla extract: Vanilla enhances the overall flavor and complements the sweetness of the strawberries.
  • 1 cup heavy whipping cream: Whipping cream adds volume and a light airy texture to the mixture. It's crucial to whip this to stiff peaks for the best results.
  • 1 cup fresh strawberries diced: Fresh strawberries are the star of this dish, adding natural sweetness and a burst of flavor. Opt for ripe, in-season strawberries for the best taste.
  • 2 tablespoons granulated sugar for strawberries: This sugar helps macerate the strawberries, drawing out their juices and intensifying their sweetness.
  • 1 1/2 cups crushed shortbread cookies or graham crackers: These crushed cookies create a delicious crumb layer that's reminiscent of shortcake. Choose high-quality cookies for the best flavor.
  • 1/4 cup unsalted butter melted: Melted butter binds the cookie crumbs together, creating a crust-like layer that adds richness to the rolls.
  • 6 large crepes or thin cake layers: These act as the outer wrap for the cheesecake filling providing a delicate texture.
  • Powdered sugar for dusting: A light dusting of powdered sugar before serving adds an elegant touch that makes the rolls visually appealing.

Method
 

  1. Prepare the Cream Cheese Mixture: In a mixing bowl, beat 8 oz softened cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until smooth and creamy.
  2. Whip the Cream: In a separate bowl, whip 1 cup heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain the airy texture.
  3. Macerate the Strawberries: In another bowl, combine 1 cup diced fresh strawberries with 2 tablespoons granulated sugar. Allow the mixture to sit for about 10 minutes so the strawberries can release their juices.
  4. Prepare the Crust: In a mixing bowl, combine 1 1/2 cups crushed shortbread cookies (or graham crackers) with 1/4 cup melted unsalted butter. Mix until the crumbs resemble wet sand, which will aid in the formation of the crust.
  5. Assemble the Rolls: Take one large crepe or thin cake layer and spread a generous layer of the cream cheese filling evenly across the surface. Sprinkle a layer of cookie crumbs and dollop some macerated strawberries on top. Carefully roll the crepe tightly, securing the filling inside.
  6. Chill and Set: Wrap the rolled crepes in plastic wrap, ensuring they are tightly sealed. Refrigerate for at least 1 hour to allow the rolls to set and flavors to meld.
  7. Slice and Serve: After chilling, remove the rolls from the refrigerator, unwrap, and slice into 1-inch pieces. Dust lightly with powdered sugar before serving.