Strawberry Shortcake Cheesecake Rolls are a delightful fusion of creamy cheesecake, sweet strawberries, and a crunchy shortcake layer—all wrapped up in a fun sushi roll shape! The creamy cheesecake filling is balanced with the freshness of macerated strawberries and the buttery shortcake crumbs. This no-bake dessert is perfect for any occasion and offers a unique twist on the traditional strawberry shortcake. Easy to make and even easier to enjoy, these rolls are sure to impress your family and friends. Chill, slice, and dust with powdered sugar before serving.
Strawberry Shortcake Cheesecake Rolls
These Strawberry Shortcake Cheesecake Rolls are a delightful fusion of flavors, combining the creamy richness of cheesecake with the freshness of strawberries and the crunch of a shortcake layer. Presented in a fun sushi roll shape, they are sure to be a hit at any gathering.
INGREDIENTS
- Cream cheese: 1 package (8 oz), softened for a smooth and creamy filling.
- Granulated sugar: 1/4 cup, to sweeten the cheesecake filling.
- Vanilla extract: 1 teaspoon, to enhance the flavor of the filling.
- Heavy whipping cream: 1 cup, whipped to stiff peaks for a light and fluffy texture.
- Fresh strawberries: 1 cup, diced for a sweet and tangy filling.
- Granulated sugar: 2 tablespoons, for macerating the strawberries.
- Crushed shortbread cookies or graham crackers: 1 1/2 cups, for a crunchy shortcake layer.
- Unsalted butter: 1/4 cup, melted to bind the shortcake layer.
- Crepes or thin cake layers: 6 large, store-bought or homemade, to wrap the filling.
- Powdered sugar: For dusting before serving.
INSTRUCTIONS
- Step 1:
- Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Whip the heavy cream to stiff peaks and gently fold into the cream cheese mixture.
- Step 2:
- Combine the diced strawberries with 2 tablespoons of sugar and let them sit for 10 minutes to macerate.
- Step 3:
- Mix the crushed shortbread cookies or graham crackers with the melted butter until the mixture resembles wet sand.
- Step 4:
- Lay out a crepe or thin cake layer. Spread a generous amount of the cheesecake filling, sprinkle with the shortcake mixture, and add a line of the strawberry filling.
- Step 5:
- Roll the crepe or cake layer tightly to form a sushi roll shape. Wrap each roll in plastic wrap and refrigerate for at least 1 hour to set.
- Step 6:
- Slice the rolls into 1-inch pieces before serving and dust with powdered sugar.
Serving and Storage Tips
- Serve these rolls chilled, sliced into bite-sized pieces, and dusted with powdered sugar for an elegant presentation.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Helpful Notes
- For a gluten-free version, use gluten-free shortbread cookies or graham crackers.
- Experiment with different fruits, like raspberries or blueberries, for a unique twist.
Tips from Well-Known Chefs
- Chef Dominique Ansel recommends using fresh, seasonal strawberries for the best flavor in desserts.
- Pastry chef Christina Tosi suggests letting the rolls chill overnight for easier slicing and a more pronounced flavor.