Strawberry Shortcake Cheesecake Rolls
These delightful strawberry shortcake cheesecake rolls are the ultimate handheld fusion treat. By combining a rich, velvety cream cheese filling with fresh, bright strawberries wrapped in golden, flaky crescent dough, you get the perfect dessert for any brunch or gathering. They are incredibly easy to assemble and produce a bakery-quality appearance that is sure to impress guests of all ages, all while remaining completely alcohol-free and pork-free.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 8 rolls 1x
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: Fusion Dessert
- Diet: Vegetarian
Ingredients
2 tubes crescent dough
16 oz cream cheese, softened
1/2 cup granulated sugar
2 cups fresh strawberries, finely diced
1 tsp pure vanilla extract
1 large egg, beaten
Instructions
Preheat your oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and airy.
Fold the finely diced strawberries into the cream cheese mixture using a silicone spatula.
Separate the crescent dough into individual triangles.
Place one tablespoon of the strawberry cheesecake mixture onto the wide end of each triangle.
Roll the dough carefully toward the narrow point to secure the filling inside.
Place rolls on the prepared baking sheet and brush the tops with the beaten egg.
Bake for 12 to 15 minutes or until golden brown.
Allow to cool slightly before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven for best texture results.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 12g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg