Description
A dreamy no-bake dessert that combines the rich creaminess of cheesecake with the sweet freshness of strawberries and the crunch of shortbread crumbs—all wrapped in a delicate crepe. Perfect for a light yet indulgent treat!
Ingredients
For the Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped to stiff peaks
For the Shortcake Crumbs:
1 cup crushed shortbread cookies or vanilla wafers
2 tablespoons melted butter
For Assembly:
4 large crepes (store-bought or homemade)
1 cup fresh strawberries, diced
Additional powdered sugar for dusting
Fresh mint leaves for garnish (optional)
Instructions
-
Create the Creamy Filling:
- In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream until fully combined. Set aside.
-
Prepare the Shortcake Crumbs:
- In a small bowl, mix crushed shortbread cookies with melted butter until crumbly. Set aside.
-
Assemble the Rolls:
- Lay a crepe flat and spread an even layer of the cheesecake filling over it.
- Sprinkle diced strawberries over the filling.
- Carefully roll the crepe tightly, ensuring the filling stays inside. Repeat with the remaining crepes.
-
Chill and Slice:
- Place the rolled crepes in the refrigerator for at least 30 minutes to firm up.
- Once chilled, slice each roll into bite-sized pieces.
-
Final Touches:
- Roll each slice in the shortcake crumbs for extra crunch.
- Lightly dust with powdered sugar and garnish with fresh mint leaves.
Notes
- Swap shortbread crumbs with graham cracker crumbs for a twist on the flavor.
- Use a flavored crepe (such as chocolate or vanilla) for an extra indulgent touch.
- Let the rolls chill longer for a firmer texture and cleaner slices.
- Serve with a drizzle of chocolate or caramel sauce for added decadence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion