Oreo Cream Cheese Cheesecake Sushi Roll

Oreo Cream Cheese Cheesecake Sushi Roll is a playful, no-bake dessert that combines rich cheesecake filling, crushed Oreos, and a rolled-up presentation that mimics sushi. It’s sweet, creamy, and a total showstopper—perfect for parties, dessert platters, or whenever I want to treat myself to something indulgent and fun.

Why You’ll Love This Recipe

I love how easy and fun this dessert is to make. It doesn’t require baking, yet it looks impressive and always surprises people with its sushi-inspired twist. The creamy cheesecake filling paired with Oreo cookies is a match made in dessert heaven. I also like that I can slice it into bite-sized rolls, which makes it great for sharing (or snacking one piece at a time!).

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Oreo cookies

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Whipped topping or heavy cream (optional for extra creaminess)

• Plastic wrap or parchment paper (for rolling)

directions

1. I start by removing the cream filling from the Oreos and placing the cookies in a food processor. I pulse until they turn into fine crumbs.

2. I spread the crumbs on a piece of plastic wrap or parchment paper and press them into a thin, flat rectangle. This will be the outer “sushi” layer.

3. In a bowl, I mix softened cream cheese, powdered sugar, and vanilla extract until smooth. If I want it lighter, I fold in some whipped topping or whipped cream.

4. I spread the cream cheese mixture evenly over the flattened Oreo layer.

5. Using the plastic wrap or parchment paper to help, I carefully roll it up tightly from one end to the other, forming a log.

6. I refrigerate the roll for at least 1 hour to firm it up.

7. Once chilled, I slice it into bite-sized “sushi” rolls using a sharp knife, wiping the blade clean between cuts.

Servings and timing

This recipe makes about 12–16 bite-sized pieces, depending on how thick I slice them. It takes around 15 minutes to prepare and needs at least 1 hour of chilling time.

Variations

Sometimes I mix crushed Oreos into the cream cheese filling for extra texture. I’ve also rolled it with a layer of chocolate ganache or Nutella for added richness. If I want to make it more colorful, I sprinkle crushed freeze-dried strawberries or edible glitter on top. And for a fun twist, I’ve even dipped the slices in melted chocolate before serving.

storage/reheating

I store the rolls in an airtight container in the fridge for up to 3 days. They’re best served cold or slightly softened at room temperature. I don’t recommend freezing them, as the texture can change, especially in the cream cheese filling.

FAQs

Can I use whole Oreos without removing the cream?

Yes, but the filling makes the crust a bit stickier and softer. I prefer removing the cream to get a firmer outer layer.

Can I make this ahead of time?

Definitely. I often prepare it the day before and slice it just before serving for the best look and texture.

Is there a substitute for whipped topping?

Yes, I’ve used homemade whipped cream or left it out entirely—the filling is still delicious and creamy with just cream cheese and sugar.

Can I make this gluten-free?

Yes, I just use gluten-free chocolate sandwich cookies instead of Oreos.

How do I keep the rolls from sticking when slicing?

I chill the roll well and use a sharp knife, wiping it clean between each slice to keep the edges neat.

Conclusion

Oreo Cream Cheese Cheesecake Sushi Roll is one of the most fun and easy desserts I’ve made. It’s rich, creamy, and looks as good as it tastes. Whether I’m making it for a party or just to enjoy something sweet and creative, this no-bake treat always hits the mark.

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