Strawberry Shortcake Cheesecake Rolls (Print Version)
# Ingredients:
→ For the Rolls
01 -
1 package (8 oz) cream cheese, softened
02 -
1/4 cup granulated sugar
03 -
1 tsp vanilla extract
04 -
1/4 cup powdered sugar (for dusting)
05 -
1/2 cup heavy whipping cream, whipped to stiff peaks
06 -
1 cup fresh strawberries, diced
→ For the Shortcake Crumb Topping
07 -
1 cup crushed vanilla wafers or shortbread cookies
08 -
2 tbsp unsalted butter, melted
09 -
2 tbsp strawberry gelatin powder
→ For Assembly
10 -
6–8 large flour tortillas
# Instructions:
01 -
In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Fold in the whipped cream until well combined. Set aside.
02 -
In a separate bowl, mix crushed vanilla wafers, melted butter, and strawberry gelatin powder until evenly combined. Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden. Let it cool completely.
03 -
Lay out a tortilla flat and spread a generous layer of cheesecake filling. Sprinkle diced strawberries evenly on top. Roll the tortilla tightly, then wrap it in plastic wrap. Repeat for the remaining tortillas. Refrigerate the rolls for at least 1 hour to firm up.
04 -
Once chilled, remove the rolls from the plastic wrap and lightly brush the outside with softened butter. Roll each in the shortcake crumb mixture until fully coated.
05 -
Cut each roll into 1-inch slices and arrange on a serving plate. Dust with powdered sugar for a final touch.
# Notes:
01 -
These Sweet Strawberry Shortcake Cheesecake Rolls are a heavenly dessert that combines the rich creaminess of cheesecake with the fluffy, fruity flavors of strawberry shortcake. Perfect for summer gatherings, these rolls are easy to make, utterly delicious, and sure to impress.
02 -
For extra flavor, drizzle the rolls with melted white chocolate or strawberry sauce before serving.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.