Elegant, creamy cheesecake filling fresh strawberries and buttery crumbs — all wrapped in soft crepes!
🧁 Ingredients:
For the Cheesecake Filling:
8 oz (225 g) cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
½ cup heavy whipping cream (cold)
For the Strawberry Layer:
1 cup fresh strawberries, chopped
1 tablespoon sugar (optional, to sweeten)
For the Crumb Coating:
10 golden Oreos (or vanilla cookies), crushed
2 tablespoons melted butter
For the Crepes:
1 cup all-purpose flour
2 eggs
1 ½ cups milk
2 tablespoons melted butter
1 tablespoon sugar
1 teaspoon vanilla extract
Pinch of salt
👩🍳 Directions:
1. Make the Crepes
1. In a bowl, whisk together flour, sugar, salt, eggs, milk, melted butter, and vanilla until smooth.
2. Heat a nonstick pan over medium heat and lightly grease it.
3. Pour about ¼ cup batter into the pan, swirling to coat the surface evenly.
4. Cook for 1–2 minutes per side until lightly golden.
5. Repeat until all batter is used. Cool the crepes completely.
2. Make the Cheesecake Filling
1. In a bowl, beat the softened cream cheese and sugar until creamy.
2. Add vanilla extract.
3. In another bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture. Chill for 10 minutes.
3. Prepare the Strawberry Layer
Mix chopped strawberries with a little sugar if desired. Set aside.
4. Make the Crumb Coating
Crush golden Oreos or vanilla cookies and mix with melted butter. Set aside.
5. Assemble the Rolls
1. Lay a cooled crepe flat.
2. Spread a generous layer of cheesecake filling across the center.
3. Add some chopped strawberries on top.
4. Roll up tightly and refrigerate for 20–30 minutes to firm up.
6. Coat and Serve
Roll each chilled crepe in the buttery cookie crumbs.
Slice, drizzle with strawberry syrup (optional), and serve chilled!
Tips:
For a pink touch, blend some strawberry puree into the cheesecake filling.
You can use store-bought crepes to save time.
Keep leftovers refrigerated for up to 2 days.