Strawberry Cheesecake Rolls (Print-Friendly 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
# Step-by-Step Directions:
01 -
Take the rolls out of the fridge, slice them into pieces about an inch thick, set them up on a plate, and shake a little powdered sugar on top right before you eat.
02 -
Wrap each finished roll with plastic and stick them in the fridge for at least 1 hour so the filling holds together.
03 -
Lay out a crepe, spread on the creamy filling, sprinkle on some cookie crumbs, then add the juicy strawberries. Roll it up from one edge and make it into a tight log.
04 -
Grab a bowl, toss the melted butter with the crushed cookies or graham crackers, and mix until it looks like damp sand.
05 -
Combine the chopped strawberries with the sugar in a bowl and let them hang out for about 10 minutes so they get really juicy.
06 -
Whip the cream in its own bowl until stiff peaks form, then gently mix it into the bowl with the cream cheese stuff.
07 -
In a large bowl, use an electric mixer to combine the softened cream cheese, sugar, and vanilla. Beat until it's all smooth and fluffy.
# Helpful Notes:
01 -
Wait until everything is chilled before cutting. The slices will look way better and won't fall apart.
02 -
You can swap in graham crackers if you're out of shortbread cookies for the crumb layer.