Strawberry Shortcake Cheesecake Rolls

1 package (8 oz) cream cheese, softened

1/4 cup powdered sugar

1/2 tsp vanilla extract

1 cup heavy whipping cream

1 tbsp granulated sugar

1 cup fresh strawberries, finely chopped

1 package (8 oz) refrigerated crescent roll dough

1 tbsp butter, melted

1/4 cup graham cracker crumbs

Extra strawberries for topping

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream and granulated sugar together until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Set aside.

Roll out the crescent roll dough on a lightly floured surface, keeping the pieces attached to form a large rectangle.

Spread a thin layer of the cheesecake mixture evenly over the dough, leaving a small border around the edges.

Sprinkle the chopped strawberries over the cheesecake filling, ensuring they are evenly distributed.

Carefully roll the dough into a log, starting from the long edge. Slice the roll into 8 equal pieces.

Place the slices onto the prepared baking sheet and brush the tops with the melted butter. Sprinkle the graham cracker crumbs over each roll.

Bake for 12-15 minutes, or until the rolls are golden brown and puffed.

Let the rolls cool for a few minutes before serving. Top with extra fresh strawberries for garnish.