Description
Creamy cheesecake filling, juicy strawberries, and buttery cookie crumbs all wrapped inside tender crepes — this no-bake dessert is a showstopper that tastes like summer in every bite.
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 cream cheese, sugar, and vanilla until smooth and fluffy.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the cream cheese mixture until light and airy.
- In another bowl, toss diced strawberries with sugar and let rest for 10 minutes to release juices.
- Combine crushed cookies with melted butter to form a crumb mixture that holds together when pressed.
- Lay a crepe flat on a clean surface. Spread a strip of cheesecake filling along one edge, top with cookie crumbs, then add strawberries.
- Roll tightly to enclose the filling. Repeat with remaining crepes.
- Wrap rolls in plastic wrap and refrigerate for at least 1 hour to set.
- Slice into 1-inch pieces with a sharp knife and dust with powdered sugar before serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps.
- Chill the rolls well to help them slice cleanly.
- Substitute graham crackers with any cookie of choice for a flavor twist.
- Use fresh, ripe strawberries for best flavor.