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Perfect Strawberry Cheesecake Crepe Cake Recipe with 20 Thin Layers Easy and Delicious

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A delicate and elegant crepe cake featuring 20 thin layers of paper-thin crepes, creamy cheesecake filling, and fresh strawberries. Perfect for celebrations and easy to make with simple ingredients.

Ingredients

  • All-purpose flour – 1 ½ cups (180g), sifted
  • Whole milk – 2 cups (480ml), room temperature
  • Large eggs – 4, room temperature
  • Unsalted butter – 4 tbsp (55g), melted
  • Granulated sugar – 2 tbsp (25g)
  • Vanilla extract – 1 tsp (optional)
  • Salt – a pinch
  • Cream cheese – 16 oz (450g), softened
  • Powdered sugar – ¾ cup (90g), sifted
  • Heavy cream – 1 cup (240ml), chilled
  • Lemon zest – 1 tsp
  • Vanilla extract – 1 tsp
  • Fresh strawberries – 2 cups (about 300g), hulled and thinly sliced
  • Optional: strawberry jam or glaze for extra sweetness

Instructions

  1. Make the Crepe Batter: In a large bowl, whisk together the all-purpose flour, sugar, and salt. In a separate bowl, beat the eggs and milk until combined. Slowly pour the wet ingredients into the dry mixture, whisking continuously to avoid lumps. Stir in the melted butter and vanilla extract. Cover the batter and refrigerate for at least 30 minutes (or up to 2 hours).
  2. Prepare the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and lemon zest, mixing on medium speed. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and light. Refrigerate until ready to use.
  3. Cook the Crepes: Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup (60 ml) of batter into the center, tilting and swirling to spread thinly and evenly. Cook for 1–2 minutes until edges lift and underside is golden brown. Flip carefully and cook the other side for 30 seconds. Transfer to a cooling rack. Repeat until 20 crepes are made and cooled.
  4. Assemble the Cake: Place one crepe on a serving plate. Spread about 2 tbsp (30g) of cheesecake filling evenly over the crepe. Arrange a few sliced strawberries on top. Add the next crepe and repeat the layering process until all crepes are stacked.
  5. Finish and Chill: Spread remaining cheesecake filling on top and decorate with extra strawberries or powdered sugar. Cover with plastic wrap and refrigerate for at least 2 hours, ideally overnight, before slicing and serving.

Notes

Resting the batter for at least 30 minutes helps crepes cook evenly without tearing. Use medium heat to avoid burning or rubbery crepes. Separate crepes with parchment paper if sticking. Whip cream to soft-medium peaks for best filling texture. Chill cake for at least 2 hours to set layers and improve flavor. Use a sharp knife dipped in hot water for clean slicing.

Nutrition

Keywords: strawberry cheesecake crepe cake, crepe cake recipe, layered crepe cake, strawberry dessert, cheesecake filling, easy crepe cake

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