2 tbsp granulated sugar
Cookie Crumb Layer
1½ cups crushed shortbread cookies or graham crackers
¼ cup unsalted butter, melted
Assembly
6 large crepes or thin cake layers (store-bought or homemade)
Powdered sugar, for dusting before serving
Step-by-Step Directions
1. Prepare the Cheesecake Filling
Begin by softening your cream cheese for the smoothest texture — leave it out for 30 minutes before mixing. In a large bowl, use an electric mixer to beat the cream cheese with granulated sugar and vanilla extract until the mixture is silky smooth and free of lumps. In a separate bowl, whip the heavy cream to stiff peaks — this means the cream should hold firm peaks when you lift the whisk. Gently fold the whipped cream into the cream cheese mixture with a spatula, careful not to deflate it. The result should be a light, airy cheesecake filling perfect for spreading.
2. Macerate the Strawberries
Dice fresh strawberries into small pieces. Toss them with 2 tablespoons of granulated sugar in a small bowl and let them sit for 10 minutes. This process, called maceration, softens the berries and releases their natural juices, which adds a juicy, sweet flavor to your rolls.
3. Prepare the Cookie Crumb Mixture
Crush your shortbread cookies or graham crackers into fine crumbs. You can do this by placing them in a zip-top bag and crushing with a rolling pin or by pulsing in a food processor. In a bowl, combine the crumbs with melted unsalted butter. The butter helps the crumbs stick together, adding a buttery crunch to your dessert.
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