Ingredients
Scale
- 1 (8 ounce) package crescent roll dough
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 2 tablespoons melted butter
- 1/4 cup graham cracker crumbs
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Gently unroll the crescent roll dough and separate into triangles.
- Spread a spoonful of the cream cheese mixture onto each triangle. Top with diced strawberries.
- Roll up each triangle starting from the wide end to the point. Place the rolls on the prepared baking sheet.
- Brush the tops of the rolls with melted butter and sprinkle with graham cracker crumbs.
- Bake for 12-15 minutes, or until golden brown.
- Let the strawberry shortcake cheesecake rolls cool slightly before dusting with powdered sugar, if desired, and serving.
Notes
For best results, use fresh, ripe strawberries. The graham cracker crumbs add a nice texture and flavor, but you can substitute with crushed vanilla wafers if preferred. Store leftovers in the refrigerator for up to 3 days. These are best enjoyed warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg