Strawberry Shortcake Cheesecake Rolls
A delightful no-bake dessert combining the classic flavors of strawberry shortcake and creamy cheesecake wrapped in flour tortillas.
Ingredients
Cheesecake Filling
- 1 package cream cheese (8 oz) Use Greek yogurt as a lighter option if preferred.
- ½ cup powdered sugar Can be substituted with honey or agave syrup.
- 1 teaspoon vanilla extract
- 1 cup heavy cream Coconut cream is a great dairy-free alternative.
Assembly
- 1 cup fresh strawberries, chopped Add extra strawberries for garnish.
- 4-5 large flour tortillas Corn tortillas for gluten-free version; might alter flavor.
- Whipped cream for topping
Instructions
Preparation
- In a mixing bowl, use an electric mixer to beat 1 package of cream cheese until smooth.
- Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract to the cream cheese. Mix until creamy.
- In another bowl, whip 1 cup of heavy cream until stiff peaks form, about 3-5 minutes.
- Gently fold the whipped cream into the cream cheese mixture until combined.
Assembly
- Lay flour tortillas on a clean surface and spread a layer of cheesecake mixture on each.
- Sprinkle chopped strawberries evenly over the cream cheese layer.
- Roll up each tortilla tightly and place seam-side down on a platter.
- Chill in the refrigerator for at least 1 hour.
- Slice the rolls into pinwheels about an inch thick and top with whipped cream and additional strawberries before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. They can be frozen for extended storage.