1. Prepare Cheesecake Filling:

• Ensure your cream cheese is fully softened to room temperature. In a large mixing bowl, using an electric mixer, beat the softened cream cheese, sifted powdered sugar, and 1 teaspoon vanilla extract on medium speed until completely smooth and creamy, with no lumps. Scrape down the sides of the bowl as needed.
• In a separate, clean, chilled medium bowl, whip the cold heavy whipping cream with an electric mixer (using whisk attachments) until stiff peaks form.
• Gently fold the prepared whipped cream into the cream cheese mixture using a rubber spatula until just combined and no streaks remain. Be careful not to overmix and deflate the whipped cream. Set this cheesecake filling aside (you can chill it briefly if your kitchen is very warm).

2. Macerate Strawberries:

• Wash, hull, and dice the fresh strawberries. You’ll need about 1 cup.
• In a small bowl, combine the diced strawberries with the 2 tablespoons of granulated sugar. Stir gently.
• Let the strawberries sit at room temperature for about 10 minutes to macerate. This will draw out their juices and create a light syrup.

3. Make Cookie Crumb Mixture:

• Crush the shortbread cookies or graham crackers into fine crumbs (using a food processor or a sealed bag and rolling pin). You should have about 1 ½ cups of crumbs.
• In a small bowl, combine the crushed cookies with the ¼ cup of melted unsalted butter. Stir with a fork until the crumbs are evenly moistened and resemble wet sand.

4. Assemble the Rolls:

• Lay one crepe or thin cake layer flat on a clean work surface.
• Spread a portion (about 1/6th) of the cheesecake filling evenly over the surface of the crepe, leaving a small border (about ½ inch) along one edge to help with sealing.
• Sprinkle a portion (about 1/6th) of the buttery cookie crumb mixture over the cheesecake filling.
• Spoon a portion (about 1/6th) of the macerated strawberries (with some of their syrup) over the crumbs.
• Starting from one edge, tightly roll the crepe or cake layer up into a snug cylinder, like a sushi roll or a small jelly roll. If using crepes, the natural moisture usually helps them seal, or you can use a tiny dab of extra cheesecake filling on the edge.
• Repeat with the remaining crepes/cake layers, cheesecake filling, cookie crumbs, and strawberries.

5. Chill the Rolls:

• Carefully wrap each assembled roll tightly in plastic wrap.
• Place the wrapped rolls in the refrigerator and chill for at least 1 hour (or up to 4 hours) to allow the filling to firm up and the flavors to meld. This also makes them much easier to slice neatly.

6. Slice, Garnish, and Serve:

• Once thoroughly chilled, unwrap the Strawberry Shortcake Cheesecake Rolls.
• Using a very sharp, thin-bladed knife, carefully slice each roll into 1-inch thick pieces (or desired thickness). Wipe the knife clean with a damp paper towel between slices for the neatest presentation.
• Arrange the sliced rolls on a serving platter or individual dessert plates.
• Just before serving, dust generously with powdered sugar.
• Serve chilled and enjoy these delightful no-bake treats!