Strawberry Shortcake Cheesecake Rolls (Ready-to-Print Version)
Creamy strawberry and cheesecake-filled rolls with a graham cracker crust, served chilled for gatherings.
# What You’ll Need:
→ Rolls
01 -
8 small flour tortillas (taco size)
02 -
1 cup chopped fresh strawberries
03 -
0.25 cup granulated sugar
04 -
8 ounces cream cheese, softened
05 -
0.5 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
0.5 cup graham cracker crumbs
08 -
2 tablespoons unsalted butter, melted
# Step-by-Step Guide:
01 -
Combine chopped strawberries and granulated sugar in a small bowl. Let rest for 10 to 15 minutes to allow juices to develop.
02 -
In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract with a hand or stand mixer until smooth and creamy.
03 -
Place one flour tortilla on a flat surface. Spread approximately 2 tablespoons of cheesecake filling evenly in the center, then layer sugared strawberries on top. Roll tightly, burrito style.
04 -
Mix graham cracker crumbs with melted butter in a shallow dish. Roll each filled tortilla gently in the mixture until evenly coated.
05 -
Optional: Slice rolls in half and top with whipped cream. Chill and serve cold.
# Handy Tips:
01 -
For optimal texture, chill the rolls for 30 minutes before serving.