A Sweet, Crispy Twist on Cheesecake & Cookies
This Oreo Cream Cheese Cheesecake Sushi Roll Dessert is a playful, no-bake fusion of rich chocolate cake, creamy cheesecake, and crunchy Oreo bites. Rolled into a sushi-style log and drizzled with white chocolate, it’s perfect for dessert tables, birthdays, or whenever you crave something indulgent yet easy to love.
A dessert that’s equal parts creamy, crunchy, and golden!
Why You’ll Love This Recipe:
- 🥣 Cheesecake Core: A silky blend of cream cheese, butter, and powdered sugar for a rich, tangy center.
- 🍪 Oreo Crunch: Crushed cookies add texture and classic cookie flavor in every bite.
- 🍫 White Chocolate Drizzle: Adds a sweet, glossy finish and balances the richness.
- ⏱️ Quick & Easy: No baking required—just roll, chill, and slice.
- 🎉 Great for Sharing: Perfect at parties, school events, or family dinners.
Ingredients (Makes 8–10 servings):
For the Chocolate Cake Roll:
- 1 box chocolate cake mix (or homemade chocolate sponge)
- 3 large eggs (room temperature for smooth blending)
- ½ cup vegetable oil (or melted coconut oil for vegan option)
- 1 cup water (or milk for richer texture)
- 1 tsp vanilla extract (pure for best flavor)
- Powdered sugar (for dusting – optional)
For the Oreo Cream Cheese Filling:
- 8 oz (225g) cream cheese , softened (or vegan cream cheese)
- ¼ cup (½ stick) unsalted butter , softened (or margarine for dairy-free)
- ½ cup powdered sugar (or maple syrup for vegan sweetening)
- 1 tsp vanilla extract
- ½ cup crushed Oreo cookies (about 6–8 cookies – or gluten-free Oreos for sensitive diets)
For the Toppings:
- ¼ cup white chocolate , melted (or dark chocolate for variation)
- 4–6 whole Oreo cookies (for decoration – or mini Oreos for smaller slices)
- Extra crushed Oreos or chocolate shavings (for garnish)
Instructions:
Step 1: Bake the Chocolate Cake
Preheat oven to 350°F (175°C) .
Line a 10×15-inch jelly roll pan with parchment paper.
In a bowl, mix:
- Cake mix
- Eggs, oil, water, and vanilla
until smooth.
Pour into the pan and spread evenly.
Bake for 12–15 minutes , or until a toothpick comes out clean.
Step 2: Cool & Roll the Cake
Dust a clean kitchen towel with powdered sugar .
As soon as the cake is done, invert it onto the towel and peel off parchment.
While still warm, roll the cake in the towel and let cool completely (about 30 minutes ).
This prevents cracking when re-rolling later.
Step 3: Make the Cream Cheese Filling
In a bowl, beat:
- Cream cheese and butter until smooth (about 1–2 minutes ).
Add powdered sugar and vanilla extract , mixing until fluffy.
Fold in crushed Oreos gently to preserve crunch.
Step 4: Assemble the Roll
Unroll the cooled cake and spread the Oreo cream cheese filling evenly over the surface.
Re-roll tightly, using the towel to help shape the log.
Wrap in plastic wrap and refrigerate for 1 hour to firm up.
Step 5: Decorate Like a Pro
Remove from fridge and unwrap.
Drizzle with melted white chocolate .
Garnish with whole Oreo cookies and extra crushed Oreos.
Step 6: Slice & Serve Chilled
Using a sharp, serrated knife , cut into 1-inch slices .
Serve cold with:
- Whipped cream
- Fresh berries
- A drizzle of chocolate sauce
Each bite brings together:
- Silky, soft chocolate cake layers
- Tangy, creamy Oreo-cheesecake swirl
- Golden, crispy cake roll finish
- And that classic cookie-chocolate charm
Tips for Success:
- 🧈 Use Room-Temp Dairy: Ensures smooth blending—cold cream cheese can clump.
- 🍪 Crush Oreos Smart: Pulse in a food processor for even crumbs—avoid over-processing.
- 🥣 Roll Warm Cake: Helps retain flexibility—cooling too long causes cracks.
- 🧁 Chill Before Slicing: Ensures clean cuts—store in fridge until ready to serve.
- ❄️ Make Ahead Magic: Refrigerate overnight for deeper Oreo flavor.
Serving Suggestions:
- Pair with coffee, milk, or hot cocoa for a full dessert experience.
- Great with a dollop of whipped cream or ice cream on the side.
- Ideal for potlucks, bridal showers, or late-night cravings .
Nutritional Information (per slice, makes 8 – approximate):
(With regular Oreo and cream cheese – per serving)
- Calories: ~250 kcal
- Protein: ~3g
- Carbohydrates: ~30g
- Fat: ~15g
- Fiber: ~1g
- Sugar: ~20g
This Oreo Cream Cheese Cheesecake Sushi Roll proves that desserts don’t need fancy tools to be unforgettable. With its soft cake, creamy filling, and sweet crunch—it’s a must-bake for lovers of bold, comforting handhelds.
So go ahead and make this tonight… because once you taste it—you’ll be making it again and again!
Additional Notes:
- Gluten-Free Option: Use gluten-free cake mix and Oreos.
- Vegan Swap: Replace eggs with flax eggs, use vegan cream cheese and Oreos.
- Storage Tip: Store in an airtight container in fridge for 3–4 days—wrap slices individually for grab-and-go.
- Flavor Hack: Add a splash of almond extract or espresso powder to the filling for extra depth.
- Meal Prep Friendly: Freeze slices for up to 2 months—thaw in fridge before serving.
Pro Tip: For a mocha twist , add 1 tsp instant coffee granules to the cake batter.
Serving Idea: Dust with cocoa powder or crushed graham crackers for a cheesecake roll-up effect.
History Fun: This roll blends Japanese-inspired mochi rolls with American Oreo culture —a global dessert mashup!
