Go Back

Strawberry Shortcake Cheesecake Sushi Rolls

Impress your guests with these no-bake Strawberry Shortcake Cheesecake Sushi Rolls that combine cheesecake, sushi, and strawberry shortcake in a delightful dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the wrapper
  • 4 large Flour tortillas (10-inch), or homemade crepes Store-bought large flour tortillas work perfectly.
  • 1 cup Flour (for crepe batter) Used if making homemade crepes.
  • 2 large Eggs (for crepe batter)
  • 1.5 cups Milk (for crepe batter)
  • 1 tablespoon Butter (for crepe batter)
For the cheesecake filling
  • 8 oz Cream cheese, room temperature
  • 0.5 cup Powdered sugar, sifted
  • 0.75 cup Heavy whipping cream, cold
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Fresh lemon juice
For the strawberry layer
  • 1.5 cups Fresh strawberries, thinly sliced
  • 1 tablespoon Granulated sugar
For the shortcake crumble
  • 1.5 cups Golden Oreos or shortbread cookies, crushed fine
  • 2 tablespoons Melted butter
  • 1 pinch Salt Just a pinch
Optional garnish
  • 3 tablespoons Strawberry jam or coulis, for drizzling
  • 1 handful Fresh mint leaves

Method
 

Preparation
  1. Slice your strawberries thinly (about 2mm thick) and macerate them with 1 tablespoon of sugar for 15 to 20 minutes to draw out their juices.
  2. Crush the cookies to a fine crumb and mix with melted butter and a pinch of salt for the shortcake crumble.
  3. Beat cream cheese until smooth, then add powdered sugar, vanilla, and lemon juice. Mix until combined.
  4. In a separate bowl, whip the heavy cream until stiff peaks form and gently fold into the cream cheese mixture.
Assembly
  1. Lay out a tortilla or crepe on a clean surface, and spread an even layer of cheesecake filling, leaving a 1-inch border at one edge.
  2. Arrange macerated strawberry slices in a single row along the edge closest to you.
  3. Roll the tortilla tightly, pressing gently to seal the seam, and wrap in plastic wrap.
  4. Chill rolls in the fridge for at least 1 hour to set the filling.
Finishing
  1. Unwrap each roll and coat in the shortcake crumble, then slice into 1-inch pieces.
  2. Serve cut-side up, drizzled with strawberry jam or coulis, and garnish with fresh mint if desired.

Notes

Keep rolls wrapped until ready to serve for maximum crunch. Can make cheesecake filling and crumble 2 days in advance.