Description
Strawberry Shortcake Cheesecake Sushi Rolls bring sweet creativity to dessert time, blending classic flavors into a playful handheld treat that sparks joy at your table. Creamy cheesecake, fresh strawberries, and crumbly shortcake combine in a delightful rolled package sure to surprise and delight your guests.
Ingredients
Scale
Main Components:
- 1 cup all-purpose flour
- 8 ounces cream cheese
- 1 cup rice cereal
- ½ cup strawberries
- ½ cup heavy cream
Supporting Ingredients:
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
- ½ tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter
Garnish and Topping:
- 1 teaspoon vanilla extract
- Fresh strawberries
- Whipped cream
Instructions
- Preheat your oven to 350°F. Mix 1 cup flour, ¼ cup granulated sugar, ½ tablespoon baking powder, and ¼ teaspoon salt in a mixing bowl.
- Cut ¼ cup cold butter into small cubes. Blend into the dry ingredients until the mixture looks like coarse crumbs.
- Pour ½ cup heavy cream into the flour mixture. Stir until the dough just comes together without overworking.
- Spread the dough into a greased 9-inch round cake pan. Bake for 18 minutes until the edges turn golden brown.
- Remove the shortcake and let it cool completely on a wire rack for 30 minutes at room temperature.
- Beat 8 ounces softened cream cheese in a clean bowl until smooth and creamy.
- Add ⅓ cup powdered sugar and 1 teaspoon vanilla extract to the cream cheese. Mix until fully incorporated.
- Gently fold ½ cup finely chopped strawberries into the cream cheese mixture.
- Cut the cooled shortcake into rectangular strips about 2 inches wide.
- Spread a thin layer of strawberry cheesecake filling onto each shortcake strip.
- Roll the strips tightly, creating compact sushi-style rolls.
- Pour 1 cup rice cereal into a shallow dish. Roll each cheesecake roll in the cereal to coat the exterior.
- Use a sharp knife to slice the rolls into 1-inch bite-sized pieces.
- Arrange on a serving plate and garnish with fresh strawberry slices and a dollop of whipped cream.
Notes
- The shortcake needs to be completely cool before spreading the cheesecake filling, or it will melt and become messy.
- Chilling the cheesecake filling for 30 minutes helps it hold its shape when rolling the sushi-style dessert.
- Press the rice cereal gently but firmly to ensure it adheres well to the outside of the rolls without crushing the delicate shortcake.
- For a gluten-free version, swap the flour with a gluten-free baking mix and use gluten-free rice cereal to maintain the same crunchy texture.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 65 mg