Strawberry Shortcake Cheesecake Rolls

Ingredients

For the Rolls:

• 1 can (8-count) refrigerated crescent roll dough
• ½ cup fresh strawberries, diced
• 2 tablespoons granulated sugar
• ½ teaspoon vanilla extract

For the Cheesecake Filling:

• 4 oz (½ block) cream cheese, softened
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract

For the Shortcake Crumble (Optional but recommended):

• 6 Golden Oreo cookies
• 1 tablespoon butter, melted
• 1 tablespoon freeze-dried strawberries or strawberry Jell-O powder

For the Glaze (Optional):

• ½ cup powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the cheesecake filling:
   In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
3. Prepare the strawberry mix:
   Combine diced strawberries, granulated sugar, and ½ tsp vanilla. Let sit for 5–10 minutes to macerate.
4. Assemble the rolls:
   • Unroll the crescent dough and separate into 4 rectangles (press the seams together).
   • Spread a layer of cheesecake filling on each rectangle.
   • Add a spoonful of the strawberry mixture on top.
   • Roll up each rectangle like a cinnamon roll and pinch ends to seal. Slice each roll in half (you’ll get 8 rolls total).
5. Bake for 13–15 minutes or until golden brown. Let them cool slightly.
6. Make the shortcake crumble (optional):
   Crush Oreos, then mix with melted butter and strawberry powder. Sprinkle on top of warm rolls.
7. Drizzle glaze (optional):
   Mix powdered sugar with milk and vanilla. Drizzle over cooled rolls.

Tips:

• You can use frozen strawberries (thawed and drained) if fresh aren’t available.
• Keep cream cheese at room temperature for easier mixing.

Would you like a no-bake version too?