Ingredients
Scale
10–12 oz Shortbread cookies, crushed into fine crumbs
1/4 cup Unsalted butter, melted
8 oz Cream cheese, softened
1/2 cup Powdered sugar
1 teaspoon Vanilla extract
1/2 cup Heavy cream, cold
1 lb Fresh strawberries, hulled and thinly sliced
10–12 sheets Rice paper wrappers (large)
Extra fresh strawberries, for garnish (optional)
Powdered sugar, for dusting (optional)
Fresh mint leaves, for garnish (optional)
Instructions
- Prepare the Shortbread Crumbs: Crush shortbread cookies and mix with melted butter until it resembles wet sand
- Make the Cheesecake Filling: Beat together cream cheese, powdered sugar, and vanilla until smooth. Whip the heavy cream and fold into the mixture
- Prepare the Strawberries: Wash, hull, and thinly slice strawberries, laying them on a paper towel to absorb moisture
- Set Up Your Rolling Station: Gather shortbread crumbs, cheesecake filling, and strawberries. Soften rice paper wrappers in warm water
- Assemble Your Sushi Roll: Spread cheesecake filling on the wrapper, sprinkle with crumbs, and add sliced strawberries. Roll tightly
- Repeat and Chill: Continue assembling rolls and chill in the refrigerator for at least 30 minutes before slicing
- Slice and Serve: Cut rolls into 1-inch pieces and serve with optional garnishes
Notes
Extra care should be taken to not overfill the wrappers to avoid tearing.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Assembling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg