Cheesecake Filling:

• Whisk the heavy cream, sugar, salt, vanilla and lemon juice until the mixture starts to thicken up
• Add the room temperature cream cheese and whisk on low speed until a creamy mixture forms; avoid overmixing. Taste and adjust as needed
• Transfer to a piping bag fit with a round piping tip

Filling the buns:

• Use a small knife to poke a hole into the side of each roll, and create a pocket inside (try to get the pocket as large as you can while keeping the opening as small as you can by rotating the knife from the opening)
• Fill each roll generously with the cheesecake filling (about 25g/roll)
• Clean up the edges and refrigerate while you make the glaze

Strawberry Glaze:

• Stir all ingredients together in a small saucepan
• Cook and stir over low heat until the mixture starts to thicken up
• Remove from heat and let cool down slightly
• Carefully dip the top of each roll into the glaze and shake off the excess. Place onto a wire rack and repeat until all rolls are done

Decoration:

• Optionally, decorate the rolls with sliced strawberries and crushed graham crackers

Video Tutorial:

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