Shortcake Cheesecake Rolls (Print Version)
# Ingredients:
→ Filling Essentials
01 -
1 cup heavy cream, whipped
02 -
1 teaspoon vanilla essence
03 -
1/4 cup white sugar
04 -
8 oz softened cream cheese
→ Fresh Strawberry Topping
05 -
2 tablespoons sugar, granulated
06 -
1 cup diced fresh strawberries
→ Layering Components
07 -
Powdered sugar to sprinkle
08 -
6 thin cake sheets or crepes
09 -
1/4 cup melted butter, unsalted
10 -
1 1/2 cups crushed graham crackers or shortbread cookies
# Instructions:
01 -
Blend cream cheese with sugar and vanilla until creamy. Whip heavy cream separately until firm peaks, then blend lightly into the cheese mixture.
02 -
Combine strawberries with granulated sugar, then let them sit for 10 minutes to soften and release their juices.
03 -
Stir melted butter into crushed cookies until the mix feels like wet sand.
04 -
On a crepe, spread the cheesecake mix, add crumbs, and then top with sugared strawberries. Roll it all tightly, sushi-style.
05 -
Wrap each roll in plastic, chill for at least 1 hour, slice into 1-inch rounds, and sprinkle powdered sugar before enjoying.
# Notes:
01 -
To get even slices, chill well before you cut.
02 -
Either type of cookie—shortbread or graham—works for the crunchy element.