Description
Delight in these Strawberry Shortcake Cheesecake Dessert Sushi Rolls, a creative and elegant twist combining creamy cheesecake, fresh strawberries, and crunchy shortbread cookie layers all rolled up in delicate crepes or thin cake layers. Perfect for a refreshing and visually stunning dessert that’s easy to prepare and sure to impress.
Ingredients
Scale
Cheesecake Filling
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Strawberry Filling
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
Shortcake Layer
- 1 1/2 cups crushed shortbread cookies or graham crackers
- 1/4 cup unsalted butter, melted
Other
- 6 large crepes or thin cake layers (store-bought or homemade)
- Powdered sugar, for dusting
Instructions
- Prepare the Cheesecake Filling: Beat cream cheese, granulated sugar, and vanilla extract in a bowl until smooth and creamy, ensuring no lumps remain for a perfect texture.
- Whip the Cream: In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form, which will give a light and airy texture to the cheesecake filling.
- Combine Fillings: Gently fold the whipped cream into the cream cheese mixture until well combined, maintaining the fluffy consistency without deflating the cream.
- Prepare the Strawberry Filling: Mix diced strawberries with granulated sugar in a small bowl, allowing the sugar to draw out the juices from the strawberries.
- Macerate Strawberries: Let the strawberry mixture sit for about 10 minutes to macerate, enhancing the natural sweetness and softening the fruit.
- Make Shortcake Layer: Combine crushed shortbread cookies or graham crackers with melted butter until the mixture resembles wet sand, providing a crumbly and buttery base.
- Assemble Rolls: Lay a crepe or thin cake layer flat on a clean surface and spread a thin, even layer of the cheesecake filling over it.
- Add Shortcake Layer: Sprinkle the prepared shortcake mixture evenly over the cheesecake layer to add texture and flavor.
- Add Strawberry Filling: Spoon a line of the macerated strawberry filling about 1 inch from one edge of the crepe, preparing it to be rolled.
- Roll the Crepe: Carefully roll the crepe or cake layer tightly around the strawberry filling, shaping it like a sushi roll.
- Repeat: Repeat steps 7-10 with the remaining crepes or cake layers to make a total of six rolls.
- Chill Rolls: Wrap each roll tightly in plastic wrap and refrigerate for at least 1 hour to firm up and allow flavors to meld.
- Slice Rolls: Remove plastic wrap and slice each roll into 1-inch pieces with a sharp knife for a neat presentation.
- Serve: Arrange the sushi rolls on a serving platter and dust with powdered sugar just before serving for a beautiful finish.
Notes
- You can use store-bought or homemade crepes or thin cake layers depending on your preference and time.
- Chilling the rolls is important to maintain their shape during slicing and serving.
- For added flavor, consider adding a splash of lemon juice to the strawberries before macerating.
- These rolls are best served the same day but can be refrigerated for up to 24 hours.
- Use a serrated knife to slice the rolls cleanly without squishing the filling.
