Strawberry Shortcake Cheesecake Rolls
A no-bake dessert combining creamy cheesecake filling, fresh strawberries, and buttery cookie crumbs rolled into soft crepes or sponge cake. Perfect for summer, brunches, or special occasions.
Ingredients
- 8 oz 225g cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1½ cups fresh strawberries finely chopped
- 1 cup shortcake crumbs or crushed Golden Oreos
- 4 –6 crepes or thin sponge cake sheets
- Optional: lemon zest white chocolate chips
Instructions
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip the cream separately until soft peaks form.
- Fold whipped cream into cream cheese mixture. Chill.
- Prepare strawberries and shortcake crumbs.
- Lay crepes or cake layer flat; spread cheesecake filling evenly.
- Sprinkle berries and crumbs over the top.
- Roll gently using parchment paper for support.
- Wrap and chill for 2–3 hours.
- Slice into 1-inch rounds and serve cold.
Notes
- Use parchment paper or silicone mats to assist with rolling.
- For best results, chill at least 2 hours before slicing.
- Add lemon zest or drizzle with melted chocolate for variation.