Description
A no-bake dessert featuring soft crêpes filled with whipped cream cheese, fresh strawberries, and buttery cookie crumbs. Perfect for summer, brunch, or celebrations!
Ingredients
Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) sugar
- 1 teaspoon vanilla extract
- 1 cup (2.5 dl) heavy cream, whipped
Strawberry Mixture:
- 1 cup (2.5 dl) fresh strawberries, diced
- 2 tablespoons sugar
Cookie Crumble:
- 1½ cups (150 g) crushed shortbread or graham crackers
- ¼ cup (60 g) melted butter
Assembly:
- 6 large crêpes (or thin cake layers)
- Powdered sugar for garnish
Instructions
Step 1: Make the Cheesecake Filling
- Beat softened cream cheese, sugar, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
Step 2: Prepare the Strawberries
- Dice strawberries and mix with sugar.
- Let sit for 10 minutes to release natural juices.
Step 3: Make the Cookie Crumble
- Combine crushed cookies with melted butter until a moist crumble forms.
Step 4: Assemble the Rolls
- Lay a crêpe flat, spread cheesecake filling evenly, and add strawberries and cookie crumbs.
- Roll up tightly like a sushi roll. Repeat for all crêpes.
Step 5: Chill & Serve
- Wrap each roll in plastic wrap and refrigerate for at least 1 hour.
- Slice into 1-inch pieces, dust with powdered sugar, and serve!
Notes
- Make Ahead: Best when chilled for at least an hour before serving.
- Variations: Try with raspberries, blueberries, or a chocolate drizzle.
- Storage: Store in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 slice (about 1/12 of recipe)
- Calories: ~210 kcal
- Sugar: ~12g
- Sodium: ~80mg
- Fat: ~14g
- Saturated Fat: ~8g
- Unsaturated Fat: ~4g
- Trans Fat: 0g
- Carbohydrates: ~18g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~40mg
Keywords: strawberry shortcake cheesecake rolls, strawberry cake roll recipe, no-bake strawberry dessert, cheesecake roll, strawberry shortcake roll recipe