Description
Strawberry Cheesecake Crepe Rolls are soft, buttery crepes filled with fluffy no-bake cheesecake and juicy strawberries. Topped with a homemade strawberry sauce and whipped cream, they’re the perfect bite-sized dessert for brunches, showers, or just a sweet treat at home. Elegant, fun to decorate, and surprisingly easy to make!
Ingredients
For the Crepes:
1 cup (125 g) all-purpose flour
2 tablespoons sugar
1½ cups (360 ml) milk
2 large eggs
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract
Pinch of salt
For the Cheesecake Filling:
8 oz (225 g) cream cheese, softened
½ cup (60 g) powdered sugar
1 teaspoon vanilla extract
1 cup (240 ml) heavy cream, whipped
For the Strawberry Topping:
1 cup fresh strawberries, chopped (plus extra whole ones for garnish)
3 tablespoons sugar
1 teaspoon lemon juice
Optional Decorations:
Whipped cream swirls
Crushed graham crackers or vanilla wafers
Pink glaze or strawberry sauce drizzle
Instructions
Make the Crepe Batter:
In a large bowl, whisk together flour, sugar, milk, eggs, melted butter, vanilla, and a pinch of salt until smooth. Let the batter rest for 10–15 minutes if time allows.Cook the Crepes:
Heat a nonstick skillet over medium heat and lightly grease with butter. Pour in about ¼ cup of batter and swirl the pan to evenly coat the bottom. Cook for 1–2 minutes or until the edges lift, flip, and cook the other side for 30 seconds. Stack cooked crepes on a plate with parchment paper between them.Make the Cheesecake Filling:
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until light and fluffy.Prepare the Strawberry Sauce:
In a small saucepan over medium heat, cook chopped strawberries with sugar and lemon juice for 5 minutes until soft and syrupy. Let cool completely.Assemble the Crepe Rolls:
Lay a crepe flat, spread a layer of cheesecake filling, and place a whole or halved strawberry in the center. Roll tightly into a log and slice into halves or thirds.
Decorate and Serve:
Drizzle with strawberry sauce or pink glaze. Add whipped cream swirls and garnish with crushed graham crackers and whole strawberries.
Notes
Crepes can be made a day ahead and stored in the fridge, stacked with parchment between each one.
For neat slices, chill the assembled rolls for 30 minutes before cutting.
Swap strawberries for raspberries or blueberries for a fun twist.
Store leftovers in an airtight container in the fridge for up to 3 days. Decorate just before serving for best results.
Want more strawberry flavor? Double the strawberry sauce and drizzle away!