Strawberry Shortcake Cheesecake Rolls
These no-bake Strawberry Shortcake Cheesecake Rolls are a delicate dessert combining soft crepes with a sweet and fluffy cream cheese and strawberry filling. Perfect for a light and crowd-pleasing treat.
Ingredients
- 6–8 prepared crepes (store-bought or homemade)
- 8 oz full-fat cream cheese, softened
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar (adjust to taste)
- 1½ cups fresh strawberries, finely chopped
- 1 cup crushed shortcake cookie crumbs (or vanilla wafers)
Instructions
- Line a baking sheet with parchment paper and set it in the freezer to chill.
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- In a separate bowl, whip the heavy cream with vanilla extract and powdered sugar until soft peaks form.
- Gently fold the whipped cream into the cream cheese until fully combined.
- Fold in the finely chopped strawberries until evenly distributed.
- Place a crepe on a flat surface and spoon about ¼ cup of the filling near one edge.
- Sprinkle a little crushed shortcake cookie crumbs over the filling.
- Gently roll up the crepe, sealing the edge.
- Repeat with remaining crepes and filling.
- Place all rolls seam-side down on the chilled baking sheet.
- Cover with plastic wrap and refrigerate for at least 1 hour, or until firm.
- Sprinkle with additional powdered sugar and garnish with fresh mint leaves before slicing and serving.
Notes
Use ripe but firm strawberries to avoid a wet filling.
Store rolls in an airtight container in the refrigerator for up to 2 days.
For a vegan version, use vegan cream cheese and plant-based whipping cream.
You can make homemade crepes for a richer taste if preferred.
Store rolls in an airtight container in the refrigerator for up to 2 days.
For a vegan version, use vegan cream cheese and plant-based whipping cream.
You can make homemade crepes for a richer taste if preferred.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 28gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 45mgSodium: 150mgFiber: 1gSugar: 22g
Tried this recipe?Let us know how it was!