Oreo Cream Cheese Cheesecake Sushi Roll

 

Oreo Cream Cheese Cheesecake Sushi Roll

No-Bake Dessert Sushi That’s Sweet, Creamy, and Totally Irresistible!

If you’re looking for a no-bake dessert that’s as fun to make as it is to eat, this Oreo Cream Cheese Cheesecake Sushi Roll is about to become your new favorite treat. Combining the beloved flavors of Oreo cookies, rich cream cheese, and a drizzle of chocolate sauce, this playful twist on traditional sushi will surprise and delight guests of all ages. Whether you’re preparing it for a party, a fun family night, or just craving something different, this dessert delivers a perfect balance of creamy, crunchy, and sweet in every bite.

 What Is Dessert Sushi?

Dessert sushi takes the concept of sushi rolls—normally savory and made with rice and fish—and transforms it into a sweet treat. In this version, the “rice” is a sweet cream cheese cheesecake filling, the “seaweed” is a roll of crushed Oreo crust, and the “toppings” include mini chocolate chips, whipped cream, and drizzled chocolate. It’s a fusion of flavors and textures that looks fancy but is surprisingly easy to make—no oven or rolling mat required.

 Ingredients

For the Cheesecake “Rice” Layer:

• 1 (8 oz) block cream cheese, softened to room temperature
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup whipped topping or whipped cream (optional for fluffier texture)

For the Oreo “Seaweed” Crust:

• 24 Oreo cookies, crushed finely (filling included)
• 4 tablespoons unsalted butter, melted

For Toppings & Garnish:

• Chocolate syrup or ganache (for drizzling)
• Mini chocolate chips
• Crushed Oreos (for texture)
• Whipped cream (optional)
• Fresh strawberries or berries (optional, for color)

 Step-by-Step Instructions

Step 1: Prepare the Crust

1. In a food processor, crush the Oreo cookies (with filling) until you get fine crumbs.
2. Add melted butter and pulse until fully combined and the texture resembles wet sand.
3. On a piece of plastic wrap or parchment paper, spread the Oreo mixture into a rectangle about 1/4 inch thick.
4. Press it down firmly using a rolling pin or the bottom of a cup to create a compact, even surface.
5. Place the crust in the fridge or freezer for 10–15 minutes to set.

Step 2: Make the Cheesecake Filling

1. In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
2. Mix in the vanilla extract.
3. For a lighter texture, fold in whipped topping or whipped cream gently until combined.
4. Spread the cheesecake mixture evenly over the chilled Oreo crust, leaving a ½-inch border at the edges.

Step 3: Roll It Up

1. Using the parchment or plastic wrap to assist, carefully roll the entire sheet into a tight log, just like sushi.
2. If the filling begins to ooze, chill it for 5 minutes before continuing.
3. Once fully rolled, wrap the log tightly and place it in the freezer for 30–45 minutes to firm up. This helps when slicing later.

Step 4: Slice and Serve

1. Using a sharp knife, slice the log into 1-inch thick rounds to resemble sushi rolls.
2. Wipe the knife clean between slices for neat edges.
3. Place the rolls on a serving platter and drizzle with chocolate syrup, sprinkle mini chocolate chips or crushed Oreos on top.
4. Garnish with whipped cream, berries, or even mint leaves for a touch of color.

 Recipe Summary

• Prep Time: 25 minutes
• Chill Time: 30–45 minutes
• Total Time: ~1 hour
• Servings: 10–12 pieces
• Calories: ~190 per piece

 Perfect For:

• Birthday parties
• Fun dessert bars
• Creative date night ideas
• Kids’ cooking activities
• Potluck or holiday events

 Expert Tips for Success

• Soften your cream cheese properly: Leave it out for at least 30 minutes before using to avoid lumps.
• Don’t over-roll: Too much pressure will squeeze out the filling.
• Want more texture? Add chopped nuts, mini marshmallows, or even shredded coconut into the filling.
• Customize the crust: Try using golden Oreos, graham crackers, or even Biscoff cookies for a flavor twist.
• Make it colorful: Add food coloring to the cheesecake layer for themed events or holidays.

 Storage Tips

• Store leftover sushi rolls in an airtight container in the refrigerator for up to 3 days.
• For longer storage, freeze the roll whole and slice before serving (allow 10 minutes at room temp to soften).