Description
These no-bake Strawberry Shortcake Cheesecake Rolls combine silky cheesecake filling, juicy macerated strawberries, and buttery cookie crumbs, all wrapped in tender crepes for an elegant, refreshing dessert.
Ingredients
- 6 large crepes (store-bought or homemade)
- 8 oz (1 package) full-fat cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, finely chopped
- 2 Tbsp granulated sugar
- 1½ cups crushed shortbread cookies or graham crackers
- ¼ cup unsalted butter, melted
- Powdered sugar, for dusting (optional)
Instructions
- Beat the softened cream cheese with powdered sugar and vanilla until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
- Toss chopped strawberries with granulated sugar and let sit for 10 minutes to macerate.
- Mix crushed cookies with melted butter until the mixture resembles wet sand.
- Lay a crepe flat and spread a layer of cheesecake filling, sprinkle with cookie crumbs, and scatter macerated strawberries on top.
- Roll each crepe into a log, wrap in plastic, and refrigerate for at least 1 hour to firm.
- Unwrap, slice into 1-inch rounds, dip edges in cookie crumbs, and dust with powdered sugar before serving.
Notes
- You can swap strawberries for other fruits like raspberries, blueberries, or peaches.
- For a gluten-free version, use GF cookies or crumbs.
- Try mascarpone instead of cream cheese for a creamier texture.
- Add lemon zest or use almond extract for a different flavor profile.
- Best served within 24 hours; store leftovers in the fridge up to 3 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 14g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
