Print

Strawberry Shortcake Cheesecake Rolls: A Delicious Dessert Recipe

Print Recipe

Flaky crescent rolls filled with creamy cheesecake and juicy strawberries, topped with cinnamon-sugar and whipped cream. A delightful twist on a classic dessert!

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest (optional)
  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for macerating)
  • 1 tablespoon lemon juice (for macerating)
  • 1/2 cup heavy cream, whipped to stiff peaks (for serving)
  • Optional: Fresh mint leaves, for garnish
  • 1 package (13.8 ounces) refrigerated crescent roll dough
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar (for coating)
  • 1/2 teaspoon ground cinnamon (for coating)

Instructions

  1. Prepare the Strawberries: In a medium bowl, combine sliced strawberries, 1/4 cup sugar, and lemon juice. Toss gently. Cover and refrigerate for at least 30 minutes (or up to an hour). Drain strawberries, reserving the juice.
  2. Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add 1/2 cup sugar, beating until light and airy. Stir in sour cream, vanilla extract, and lemon zest (if using). Mix until smooth, being careful not to overmix. Taste and adjust sweetness if needed.
  3. Assemble the Rolls: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  4. Unroll crescent roll dough on a lightly floured surface. Separate into triangles.
  5. Spread a generous amount of cheesecake filling evenly over each triangle, leaving a small border.
  6. Top with a spoonful of macerated strawberries.
  7. Carefully roll up each triangle from the wide end to the point. Pinch edges to seal.
  8. Melt butter in a small bowl. Combine 1/4 cup sugar and cinnamon in another small bowl.
  9. Dip each roll into melted butter, then roll in cinnamon-sugar mixture.
  10. Place rolls on the prepared baking sheet, spacing them about an inch apart.
  11. Bake the Rolls: Bake for 12-15 minutes, or until golden brown and the filling is set.
  12. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  13. Serve: Serve warm or at room temperature with whipped cream. Drizzle with reserved strawberry juice and garnish with fresh mint (if desired).

Notes

  • Add Nuts: Sprinkle chopped pecans or walnuts over the rolls before baking.
  • Chocolate Chips: Mix mini chocolate chips into the cheesecake filling.
  • Different Fruits: Substitute strawberries with other berries.
  • Cream Cheese Frosting: Drizzle cooled rolls with cream cheese frosting (cream cheese, powdered sugar, milk).
  • Make Ahead: Assemble rolls ahead of time and refrigerate until ready to bake (add a few minutes to baking time).
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or enjoy cold.

Find it online: https://mmmflavors.com/strawberry-shortcake-cheesecake-rolls/