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Whip up a fancy treat using only a handful of pantry basics. You get rich cheesecake vibes, sweet strawberries, and buttery cookie crumbs—all wrapped up in tender crepes. Every mouthful is loaded with layers of flavor and tons of different textures.
I got the idea for these from mixing the classic flavors of strawberry shortcake and those fluffy Japanese cream rolls. Each part really matters for how it all feels when you bite in.
Dreamy Ingredients:
- Cream cheese: Use full fat, let it sit out until soft for the best, creamiest middle
- Heavy cream: Needs at least 36% fat so it’ll whip into stiff peaks
- Strawberries: Look for ones that are totally red and still hold their shape
- Shortbread cookies: Choose the buttery ones, they crush beautifully
- Crepes: Super thin and flexible, let them cool a bit first
- Vanilla extract: Go for real vanilla—not the fake stuff
- Butter: Unsalted is best, keeps things from getting too sweet
- Sugar: Fine white sugar blends in really quickly
How-To Directions:
- Finishing Touch Prep:
- Wrap rolls tight in plastic and stick in the fridge for a couple hours to let them set up. Cut into thick rounds with a sharp blade and finish with some powdered sugar on top.
- Time to Roll:
- Place a crepe on a flat surface. Spread the cheesecake filling all over, but keep a one-inch edge clear. Scatter the drained strawberries next. Toss on the cookie crumbs. Roll it up firmly, just like making a sushi roll.
- Cookie Crumbs:
- Pulse your shortbread in a food processor until it’s all tiny bits. Pour in melted butter and mix so everything looks like damp sand. You want every piece a little slippery.
- Prepping Strawberries:
- Cut off the tops and chop strawberries into little cubes. Mix them with sugar and let them sit so they get juicy, around 10-15 minutes. Drain off any extra liquid.
- Filling Creation:
- Beat soft cream cheese and sugar together till super silky, about three minutes. Add the vanilla. In another bowl, whip the cream till it holds its shape firmly. Fold the cream gently into the cream cheese stuff until it’s all blended.
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My grandma always said desserts take patience if you want ‘em just right. Now I really get it, especially for these rolls.
Make-Ahead Tips:
Get the filling and cookie crumbs ready a couple days before if you want. Keep them in the fridge, but wait to put together till you’re almost ready to eat.
How to Store:
Once rolled, wrap tight and keep cold. They stay tasty up to three days but taste best the first day.
How to Serve:
Top with a dollop of whipped cream, a scoop of vanilla ice cream, or some strawberry syrup. Mint leaves make them look super fancy.
Seasonal Swaps:
Summer: Toss in mixed berries
Autumn: Warm cinnamon apples work well
Winter: Use soft poached pears
Spring: Try tart, fresh rhubarb
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These take the yummiest parts of cheesecake and strawberry shortcake then show them off in a pretty rolled treat. All those layers make every slice something you’ll want to share at any celebration.
Frequently Asked Questions
- → Is it possible to prep these a day ahead?
- Totally! Just roll them up, stick them in the fridge, and they'll be good to serve or slice within 24 hours.
- → Any tips for slicing the rolls neatly?
- Grab a sharp knife, warm it up in hot water, wipe it off, and cut. It'll help make cleaner slices.
- → Could I swap in other fruits?
- You sure can. Blueberries, peaches, or raspberries work well. Just chop 'em small and let them sit with a bit of sugar first.
- → How long will these last in the fridge?
- They'll stay tasty in a sealed container for up to three days, but they're best eaten in the first 24 hours.
- → Is freezing these a good idea?
- I'd skip freezing. The crepe and filling could get weird once thawed.