Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 1/2 cups crushed shortbread cookies or graham crackers
- 1/4 cup unsalted butter, melted
- 6 large crepes or thin cake layers
- Powdered sugar, for dusting
Instructions
- In a large bowl, beat the softened cream cheese with 1/4 cup sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cream cheese mixture using a rubber spatula until fully combined and fluffy.
- In a small bowl, combine diced strawberries with 2 tablespoons of sugar. Let them sit for about 10 minutes until they release their natural juices.
- Mix the crushed cookies or graham crackers with melted butter until the texture resembles damp sand.
- Lay one crepe flat and spread a layer of cheesecake filling over it. Sprinkle with the cookie mixture and spoon over some macerated strawberries.
- Carefully roll up the crepe tightly, sushi-roll style. Repeat with remaining crepes.
- Wrap each roll in plastic wrap and refrigerate for at least 1 hour to set.
- When ready to serve, slice each roll into 1-inch pieces and dust with powdered sugar.
- Prep Time: 20 minutes
- Chill Time: 1 hour