Ingredients
- 1 cup crushed graham crackers
- 1 tablespoon sugar
- 1/4 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, hulled and thinly sliced
- 1/2 cup heavy whipping cream
- 1/4 cup strawberry jam
- 6 sheets rice paper
You can substitute the graham crackers with a gluten-free alternative if needed, and use coconut cream for a dairy-free version.
Instructions
- Start by blending the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture is well combined and resembles wet sand.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This step reminds me of helping my abuela, where patience was key to achieving the perfect texture.
- Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold this into the cream cheese mixture to lighten it up.
- On a clean surface, lay out the rice paper one at a time, dampening them slightly to make them pliable. This is a delicate process, so take your time.
- Spread a thin layer of the cream cheese mixture onto each rice paper sheet, leaving room at the edges for rolling.
- Layer the strawberry slices on top, followed by a drizzle of strawberry jam for added sweetness.
- Sprinkle the graham cracker mixture over the strawberries, adding a delightful crunch reminiscent of the crust in classic cheesecake.
- Carefully roll each sheet into a tight cylinder, using the same technique you would for sushi, ensuring everything stays tucked in.
- Chill the rolls in the refrigerator for at least 30 minutes to allow them to set, a tip I learned from making desserts with my mom.
- Slice each roll into bite-sized pieces and serve chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International