Strawberry Shortcake Cheesecake Rolls (Printer-Friendly Version)
Creamy cheesecake and strawberry filling rolled in graham cracker crumb-coated tortillas.
# What You'll Need:
→ Rolls
01 -
8 small flour tortillas (taco size)
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1 cup chopped fresh strawberries
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1/4 cup granulated sugar
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8 ounces cream cheese, softened
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1/2 cup powdered sugar
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1 teaspoon vanilla extract
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1/2 cup graham cracker crumbs
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2 tablespoons unsalted butter, melted
# Steps to Follow:
01 -
Combine chopped strawberries with granulated sugar in a small bowl and let rest for 10 to 15 minutes until juices are released.
02 -
Beat softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy using a hand or stand mixer.
03 -
Lay each flour tortilla flat and spread approximately 2 tablespoons of cream cheese filling in the center. Layer sugared strawberries over the filling and roll tightly like a burrito.
04 -
Mix graham cracker crumbs and melted butter in a shallow dish, then gently roll each filled tortilla in the mixture to coat evenly.
05 -
Slice rolls in half if preferred, top with whipped cream, and serve chilled. For optimal texture, refrigerate rolls for 30 minutes before serving.
# Additional Tips:
01 -
Chilling the assembled rolls enhances their texture and flavor.