Strawberry Shortcake Cheesecake Rolls

Ingredients:

Cheesecake Filling:

8 oz (225g) cream cheese, softened

¼ cup (50g) granulated sugar

1 teaspoon vanilla extract

1 cup (240ml) heavy whipping cream

Strawberry Filling:

1 cup fresh strawberries, diced

2 tablespoons granulated sugar

Shortcake Crumbs:

1 ½ cups crushed shortbread cookies or graham crackers

¼ cup unsalted butter, melted

For Assembly:

6 large crepes or thin sponge cake sheets

Powdered sugar, for dusting

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Instructions:

1. Make the Cheesecake Filling:

Beat the softened cream cheese, sugar, and vanilla extract in a bowl until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

2. Prepare the Strawberries:

Toss the diced strawberries with sugar in a bowl.

Let them sit for 10 minutes until they release their juices.

3. Make the Shortcake Crumbs:

Mix crushed shortbread cookies (or graham crackers) with melted butter until the texture resembles wet sand.

4. Assemble the Rolls:

Lay a crepe or thin sponge cake flat on a clean surface.

Spread a generous layer of cheesecake filling over it.

Sprinkle shortcake crumbs evenly on top.

Add a strip of macerated strawberries along one edge.

Roll it up tightly, starting from the strawberry edge.

Repeat for all rolls.

5. Chill the Rolls:

Wrap each roll in plastic wrap and refrigerate for at least 1 hour.

6. Serve:

Unwrap and slice into bite-sized pieces.

Lightly dust with powdered sugar before serving.

Would you like any adjustments, like adding a glaze or alternative fillings?