Strawberry Shortcake Cheesecake Rolls
These Strawberry Shortcake Cheesecake Rolls blend creamy cheesecake filling with fresh strawberries and shortcake crumbs for a handheld, delicious dessert perfect for any occasion.
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixer for beating cream cheese mixture
- 1 basting brush for brushing melted butter
Ingredients
- 2 packages crescent roll dough
- 16 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries diced
- 1/4 cup powdered sugar
- 1/2 cup strawberry preserves
- 1/4 cup butter melted
- 1/2 cup shortcake cookie crumbs
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Beat together cream cheese, granulated sugar, and vanilla extract until smooth.
- Unroll crescent roll dough and press seams together to form rectangles.
- Spread cream cheese mixture evenly over each dough rectangle.
- Sprinkle diced strawberries and shortcake cookie crumbs over the cream cheese layer.
- Roll up the dough lengthwise and slice into 2-inch thick pieces.
- Place the rolls on the prepared baking sheet.
- Brush the rolls with melted butter.
- Bake rolls for 15 to 18 minutes until golden brown.
- Warm strawberry preserves and drizzle over the baked rolls.
- Dust rolls with powdered sugar before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Rolls are done when golden brown and cream cheese filling is set.
- Let rolls cool 5-10 minutes before adding toppings.