Delicate crepes filled with a light strawberry-cheesecake mixture and buttery cookie crumbs, chilled and sliced into elegant, no-bake dessert rolls.

8 oz cream cheese, softened

¼ cup granulated sugar

1 tsp vanilla extract

1 cup cold heavy whipping cream

1 cup diced fresh strawberries

2 Tbsp granulated sugar (for berries)

1½ cups crushed shortbread cookies or graham crackers

¼ cup unsalted butter, melted

6 large prepared crepes (about 9 in/23 cm each)

Powdered sugar, for dusting

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In a bowl, beat cream cheese, ¼ cup sugar, and vanilla until smooth.
Whip heavy cream to stiff peaks, then gently fold into cream-cheese mixture to create cheesecake filling.
Toss strawberries with 2 Tbsp sugar; let sit 10 minutes, then drain excess juice.
Combine crushed cookies with melted butter until evenly moistened.
Lay a crepe flat; spread a thin layer of cheesecake filling, sprinkle cookie crumbs, and top with macerated strawberries.
Roll crepe tightly, wrap in plastic wrap, and repeat with remaining crepes.
Refrigerate wrapped rolls at least 1 hour to firm up.
Unwrap and slice each roll into 1″ pieces; dust with powdered sugar and serve chilled.

Berry Blend: swap or combine blueberries and raspberries for variety.

Citrus Brightness: fold 1 tsp lemon zest into filling for extra zing.

Chocolate Crunch: use chocolate wafer crumbs and add mini chips.

Almond Accent: mix toasted sliced almonds into the cookie crumb layer.

Gluten-Free: use gluten-free crepes and almond-flour cookie crumbs.

Make-ahead: assemble and wrap up to 24 hours ahead; slice just before serving.

Storage: keep slices in an airtight container in fridge up to 3 days; let sit 10 minutes at room temperature before serving.