Instructions:
Prepare the Cheesecake Filling: In a bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture becomes smooth and creamy. Gently fold in the whipped heavy cream, creating a fluffy cheesecake filling. Set aside.
Macerate the Strawberries: Combine the diced strawberries with 2 tablespoons of granulated sugar. Let them sit for about 10 minutes, allowing the strawberries to release their natural juices and become more flavorful.
Create the Shortcake Layer: In a separate bowl, mix the crushed shortbread cookies or graham crackers with the melted butter until they are fully combined and have a crumbly texture.
Assemble the Rolls: Lay out a crepe or a thin cake layer on a clean surface. Spread a generous amount of the cheesecake filling evenly over the crepe. Sprinkle some of the shortcake mixture over the top, and then add a line of the macerated strawberries.
Roll and Chill: Carefully roll the crepe into a tight sushi roll shape. Wrap each roll in plastic wrap to keep them secure and refrigerate for at least 1 hour. Chilling helps to set the filling and makes slicing easier.
Serve and Enjoy: Once chilled, unwrap the rolls and slice them into 1-inch pieces. Dust with powdered sugar for a sweet finishing touch. Serve these delightful rolls chilled and enjoy!
Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 6 Rolls
