Stuffed Strawberry Cheesecake French Toast
Stuffed Strawberry Cheesecake French Toast
Ingredients
For the Strawberry Cheesecake Filling
- 1 1/2 cups strawberries, hulled and cut into 1/4-inch pieces
- 8 ounces whipped cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 packet no-bake cheesecake mix, (3.4 ounce size, prepared according to package directions for no-bake)
For the French Toast Batter
- 3 large eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Stuffed French Toast
- 12 Hawaiian rolls
- 2 tablespoons butter, for cooking
For the Strawberry Topping
- 1 cup strawberries, hulled and sliced
- 1 tablespoon granulated sugar
- 1/2 teaspoon lemon juice
For Garnish
- 2 tablespoons powdered sugar, for dusting
- 1/4 cup salted caramel sauce, warm, as needed
- 1/2 cup whipped cream, as needed
Instructions
- 1
Prepare the Strawberry Cheesecake Filling: In a medium bowl, combine the whipped cream cheese, powdered sugar, 1 teaspoon lemon juice, and 1/2 teaspoon vanilla extract. Mix until smooth. Gently fold in the prepared no-bake cheesecake mix and the 1 1/2 cups of cut strawberries. Set aside.
⏱️ 10 min
- 2
Prepare the French Toast Batter: In a separate shallow bowl, whisk together the eggs, ground cinnamon, 1 teaspoon vanilla extract, and milk until well combined and smooth.
⏱️ 3 min
- 3
Prepare the Hawaiian Rolls: Carefully cut a small hole in the top of each Hawaiian roll, creating a pocket without cutting all the way through the bottom. You can use a small paring knife or a round cookie cutter for this.
⏱️ 5 min
- 4
Stuff the Rolls: Transfer the strawberry cheesecake filling into a piping bag (or a large Ziploc bag with a corner snipped off). Pipe a generous amount of filling into the pocket of each Hawaiian roll until it's full.
⏱️ 7 min
- 5
Cook the French Toast: Heat 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat. Dip each stuffed Hawaiian roll into the French toast batter, ensuring all sides are coated but not overly saturated. Place the coated rolls into the hot skillet.
⏱️ 5 min
- 6
Continue cooking the French toast in batches, adding more butter as needed, until golden brown on all sides, about 2-3 minutes per side. Repeat with remaining rolls.
⏱️ 10 min
- 7
Prepare the Strawberry Topping: While the French toast cooks, combine the 1 cup sliced strawberries, granulated sugar, and 1/2 teaspoon lemon juice in a small bowl. Stir gently and let sit for a few minutes to allow the flavors to meld.
⏱️ 5 min
- 8
Serve: Arrange the Stuffed Strawberry Cheesecake French Toast on plates. Dust generously with powdered sugar. Spoon the fresh strawberry topping over the French toast. Drizzle with warm salted caramel sauce and add a dollop of whipped cream, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Strawberry Cheesecake French Toast
For the Strawberry Cheesecake Filling
- 1 1/2 cups strawberries, hulled and cut into 1/4-inch pieces
- 8 ounces whipped cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 packet no-bake cheesecake mix, (3.4 ounce size, prepared according to package directions for no-bake)
For the French Toast Batter
- 3 large eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Stuffed French Toast
- 12 Hawaiian rolls
- 2 tablespoons butter, for cooking
For the Strawberry Topping
- 1 cup strawberries, hulled and sliced
- 1 tablespoon granulated sugar
- 1/2 teaspoon lemon juice
For Garnish
- 2 tablespoons powdered sugar, for dusting
- 1/4 cup salted caramel sauce, warm, as needed
- 1/2 cup whipped cream, as needed
Instructions
- 1
Prepare the Strawberry Cheesecake Filling: In a medium bowl, combine the whipped cream cheese, powdered sugar, 1 teaspoon lemon juice, and 1/2 teaspoon vanilla extract. Mix until smooth. Gently fold in the prepared no-bake cheesecake mix and the 1 1/2 cups of cut strawberries. Set aside.
⏱️ 10 min - 2
Prepare the French Toast Batter: In a separate shallow bowl, whisk together the eggs, ground cinnamon, 1 teaspoon vanilla extract, and milk until well combined and smooth.
⏱️ 3 min - 3
Prepare the Hawaiian Rolls: Carefully cut a small hole in the top of each Hawaiian roll, creating a pocket without cutting all the way through the bottom. You can use a small paring knife or a round cookie cutter for this.
⏱️ 5 min - 4
Stuff the Rolls: Transfer the strawberry cheesecake filling into a piping bag (or a large Ziploc bag with a corner snipped off). Pipe a generous amount of filling into the pocket of each Hawaiian roll until it's full.
⏱️ 7 min - 5
Cook the French Toast: Heat 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat. Dip each stuffed Hawaiian roll into the French toast batter, ensuring all sides are coated but not overly saturated. Place the coated rolls into the hot skillet.
⏱️ 5 min - 6
Continue cooking the French toast in batches, adding more butter as needed, until golden brown on all sides, about 2-3 minutes per side. Repeat with remaining rolls.
⏱️ 10 min - 7
Prepare the Strawberry Topping: While the French toast cooks, combine the 1 cup sliced strawberries, granulated sugar, and 1/2 teaspoon lemon juice in a small bowl. Stir gently and let sit for a few minutes to allow the flavors to meld.
⏱️ 5 min - 8
Serve: Arrange the Stuffed Strawberry Cheesecake French Toast on plates. Dust generously with powdered sugar. Spoon the fresh strawberry topping over the French toast. Drizzle with warm salted caramel sauce and add a dollop of whipped cream, if desired. Serve immediately.
⏱️ 5 min