Description
These rolls combine the rich creaminess of cheesecake with the fluffy, fruity flavors of strawberry shortcake. Perfect for summer gatherings, they’re easy to make, delicious, and sure to impress.
Ingredients
For the Rolls:
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1 package (8 oz) cream cheese, softened
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1/4 cup granulated sugar
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1 tsp vanilla extract
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1/4 cup powdered sugar (for dusting)
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1/2 cup heavy whipping cream, whipped to stiff peaks
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1 cup fresh strawberries, diced
For the Shortcake Crumb Topping:
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1 cup crushed vanilla wafers or shortbread cookies
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2 tbsp unsalted butter, melted
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2 tbsp strawberry gelatin powder
For Assembly:
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6–8 large flour tortillas
Instructions
Prepare the Cheesecake Filling:
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 fully combined. Set aside.
Make the Shortcake Crumb Topping:
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 cool completely.
Assemble the Rolls:
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 in plastic wrap. Repeat with remaining tortillas. Refrigerate for at least 1 hour to firm up.
Coat with Shortcake Crumbs:
Remove the rolls from plastic wrap and lightly brush the outside with softened butter. Roll each in the shortcake crumb mixture until fully coated.
Slice and Serve:
Cut each roll into 1-inch slices and arrange on a serving plate. Dust with powdered sugar for a final touch.
Notes
For extra flavor, drizzle with melted white chocolate or strawberry sauce before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.