Shortcake Cheesecake Rolls (Print Version)
Silky cheesecake filled with crisp cookie crumbs and juicy strawberries, all neatly rolled in crepes for a show-stopping treat.
# Ingredients:
→ Creamy Filling
01 -
½ cup granulated sugar
02 -
1 cup cold heavy cream
03 -
1 teaspoon vanilla essence
04 -
8 oz softened cream cheese
→ Berry Layer
05 -
2 tablespoons sugar
06 -
1 cup diced fresh strawberries
→ Cookie Crumb Base
07 -
¼ cup melted unsalted butter
08 -
1½ cups crushed graham crackers or shortbread cookies
→ Assembly Layer
09 -
Large crepes or thin cake sheets (6 pieces)
10 -
Dusting of powdered sugar
# Directions:
01 -
Whip the heavy cream in one bowl while mixing cream cheese, vanilla, and sugar in another. Combine both until light and airy.
02 -
Sprinkle sugar over chopped strawberries and set them aside for 10 minutes to release juices.
03 -
Mix the melted butter with crushed cookies until the texture feels like damp sand.
04 -
Spread the filling inside each crepe, sprinkle cookie crumbs, then add strawberries. Roll neatly into sushi-style rolls.
05 -
Wrap rolls snugly in plastic wrap, refrigerate for at least an hour. Slice into bite-sized pieces and sprinkle powdered sugar on top before serving.
# Notes:
01 -
Fully chill rolls for sharp cuts and tidy slices.