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Strawberry cheesecake crepes plated
Soft crepes with creamy cheesecake filling and fresh strawberries

Strawberry Cheesecake Crepes

Author: Flavelo
Recipes Cakes and Desserts
Two favorites collide: the creaminess of a New York cheesecake and the lightness of a French crêpe. The tangy cream cheese and whipped cream blend creates a melt-in-your-mouth filling, while fresh strawberries and honey provide a natural sweetness to balance the slight savory notes of the cheese. This dessert is a play on textures: elastic dough hugging airy cream and crisp fruit.
🕒 Prep Time 25 mins
🍳 Cook Time 25 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine American-International

Ingredients

Equipment Needed

  • Hand mixer or stand mixer (for whipping)
  • Mixing bowls
  • Crepe Pan
  • Zester

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Make the batter: Whisk flour, sugar, salt, eggs, and milk. Let rest for 20 minutes.

Tip: Sugar in the batter helps caramelization, giving the crepes a beautiful golden color.
2 ✓

Cook the crepes and let them cool completely.

Tip: Cooling is crucial! If you fill warm crepes, the cream cheese filling will melt and run out.
3 ✓

Make the filling: Beat the room-temperature cream cheese with powdered sugar, vanilla, and lemon zest until smooth.

Tip: Lemon zest oils cut through the richness of the cheese, brightening the flavor.
4 ✓

Whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Tip: Fold gently to keep the air bubbles intact; this aeration makes the filling light.
5 ✓

Wash, hull, and dice the strawberries. Toss them with the honey.

Tip: Honey draws out some juices via osmosis, creating a natural syrup.
6 ✓

Spread the filling onto the cold crepes, top with strawberries, and roll or fold into triangles. Serve chilled.

Tip: Chilling for 30 minutes before serving firms up the filling, making it easier to slice.

Recipe FAQ

The filling is too runny.
You likely didn't whip the heavy cream stiff enough, or the cream cheese was too warm. Chill the filling before using.
Can I use frozen strawberries?
Avoid them for the filling as they release too much water when thawing. They work great for a sauce, though!

Ingredients

  • 2 cups All-Purpose Flour
  • 1 3/4 cups Whole Milk
  • 2 large Eggs
  • 3 tbsp Granulated Sugar
  • 1 pinch Salt
  • 3 tbsp Vegetable Oil
  • 8 oz Cream Cheese (softened)
  • 2/3 cup Heavy Cream (cold)
  • 1/3 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Zest
  • 1/2 lb Fresh Strawberries
  • 2 tbsp Honey