INGREDIENTS
For the Rolls:
- 1 can (8 oz) crescent roll dough (or use crescent dough sheet)
- 1 cup fresh strawberries, chopped
- 1 tablespoon sugar (for strawberries)
- 1 tablespoon cornstarch
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- 1/4 cup graham cracker crumbs
- 2 tablespoons butter, melted
- Optional: whipped cream & extra strawberries for garnish
Instructions
- Prep the Strawberries:
In a small bowl, mix chopped strawberries with 1 tablespoon sugar and cornstarch. Set aside. - Make the Cheesecake Filling:
In a separate bowl, beat cream cheese with powdered sugar and vanilla until smooth. - Roll and Fill:
- Preheat your oven to 375°F (190°C).
- Roll out crescent dough and press seams together to form one sheet (if using individual rolls).
- Spread cheesecake mixture evenly over the dough.
- Spoon the strawberries on top.
- Gently roll the dough into a log, then cut into 6–8 rolls.
- Bake:
Place rolls on a greased or parchment-lined baking dish. Bake for 13–16 minutes or until golden brown. - Top It Off:
While still warm, brush rolls with melted butter and sprinkle with graham cracker crumbs. - Serve:
Let cool slightly. Garnish with whipped cream and extra strawberries if desired. Serve warm or chilled!
Let me know if you’d like a no-bake version or mini rollups!