Description
Imagine sitting down with a group of loved ones, the laughter of a shared meal still lingering in the air, and serving a dessert that immediately sparks excitement. Enter the Strawberry Shortcake Cheesecake Rolls, a no-bake masterpiece that fuses two beloved desserts—strawberry shortcake and cheesecake—into a single, visually stunning treat. These rolls are more than just a dessert; they’re a celebration of creativity, flavor, and family moments.
This recipe is perfect for when you want something extraordinary but don’t have hours to spend in the kitchen. The no-bake element makes it a breeze to prepare, while the elegant sushi-roll presentation ensures it looks as good as it tastes. Whether you’re entertaining guests or treating your family to a special dessert, these cheesecake rolls are sure to be a hit.
Ingredients
For the Cheesecake Filling:
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Strawberry Filling:
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
For the Shortcake Layer:
- 1 1/2 cups crushed shortbread cookies or graham crackers
- 1/4 cup unsalted butter, melted
For Assembly:
- 6 large crepes or thin cake layers (store-bought or homemade)
- Powdered sugar, for dusting
Instructions
1. Prepare the Cheesecake Filling
Start by creating the creamy core of the rolls. In a medium mixing bowl, beat together the softened cream cheese, sugar, and vanilla extract. This trio creates the sweet and tangy base that pairs perfectly with strawberries.
In a separate bowl, whip the heavy cream to stiff peaks. This step is key to making the cheesecake filling light and airy. Gently fold the whipped cream into the cream cheese mixture in batches. Take your time—this delicate process ensures a fluffy texture. Set the filling aside.
2. Prepare the Strawberry Filling
Wash and dice the fresh strawberries into small pieces. Toss them with granulated sugar in a small bowl, stirring gently to coat. Let the strawberries sit for about 10 minutes to macerate. This step draws out their natural juices, creating a slightly syrupy texture that complements the cheesecake filling.
3. Make the Shortcake Layer
In a separate bowl, combine the crushed shortbread cookies or graham crackers with the melted butter. Stir until the mixture has the consistency of wet sand. This crumbly, buttery layer adds a satisfying crunch to the rolls.
4. Assemble the Rolls
Here’s where the fun begins. Start by laying a crepe or thin cake layer flat on a clean work surface. Spread a generous layer of cheesecake filling evenly across the crepe, leaving about half an inch of space around the edges.
Sprinkle the shortcake mixture over the cheesecake filling to add a subtle crunch. Then, place a row of macerated strawberries along one edge of the crepe.
Roll the crepe tightly, starting from the side with the strawberries. Use gentle but firm pressure to ensure a compact roll. Wrap the roll in plastic wrap and repeat the process with the remaining crepes. Chill the rolls in the refrigerator for at least 1 hour to help them set and make slicing easier.
5. Slice and Serve
Once chilled, unwrap the rolls and use a sharp knife to slice them into 1-inch pieces. Arrange the slices on a serving platter, showcasing their beautiful layers. For the finishing touch, dust the rolls with powdered sugar and perhaps a few fresh strawberry slices for garnish.
Notes
- Fresh vs. Frozen Strawberries: Fresh strawberries are best for this recipe. If using frozen, thaw and drain them thoroughly to avoid excess moisture.
- Storage Tips: These rolls are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.