Strawberry Cheesecake Rolls (Printable Version)
# What You'll Need:
→ Filling
01 -
1 cup heavy whipping cream
02 -
1 teaspoon vanilla extract
03 -
1/4 cup granulated sugar
04 -
8 ounces cream cheese, softened
→ Strawberry layer
05 -
2 tablespoons granulated sugar
06 -
1 cup fresh strawberries, diced
→ Crumb layer
07 -
1/4 cup unsalted butter, melted
08 -
1 1/2 cups crushed shortbread cookies or graham crackers
→ Base and garnish
09 -
Powdered sugar, for dusting
10 -
6 large crepes or thin cake layers
# How to Make It:
01 -
When they're cold, take the rolls out of the fridge, cut them into thick slices, lay them on your serving plate, and shake some powdered sugar on top right before you eat.
02 -
Cover up each rolled crepe with plastic wrap and pop them in the fridge for about an hour or more so the filling can get firm.
03 -
Put a crepe flat on your work surface, spread a good layer of cheesecake filling, drop some strawberries on top, then scoop on those buttery crumbs. Roll it all up tight from one edge.
04 -
Combine your crushed cookies or graham crackers with the melted butter in a mixing bowl, and stir until everything feels like damp sand.
05 -
Mix the chopped strawberries with the sugar, let them chill on the counter for around 10 minutes so they get all juicy.
06 -
Grab a fresh bowl, whip up the heavy cream until it stands up nice and stiff, then gently fold it into your cream cheese mixture until it blends in.
07 -
Using your mixer, blend the softened cream cheese, 1/4 cup sugar, and the vanilla in a bowl until that stuff is totally smooth and fluffy.
# Additional Tips:
01 -
Cutting is much easier—and the rolls look neater—if they're really cold first.
02 -
You can swap in graham crackers for shortbread if you want a different crumb base.