Oreo Cream Cheese Cheesecake Sushi Roll

Prepare to embark on a whimsical culinary adventure with this utterly unique and undeniably delightful Oreo Cream Cheese Cheesecake Sushi Roll! This ingenious dessert fuses the beloved crunch of chocolate sandwich cookies with the creamy tang of cheesecake, all artfully crafted into the fun, bite-sized form of sushi. Forget seaweed and rice; here, a rich, pliable “dough” made from crushed Oreos forms the base, generously spread with a smooth, sweet cream cheese filling, and rolled around a vibrant fresh fruit center. It’s a playful, no-bake confection that’s as entertaining to make as it is to eat. Perfect for parties, dessert buffets, or a fun family activity, this “sushi” roll promises a surprising burst of familiar flavors in an exciting new package, offering a truly memorable and Instagram-worthy treat.

Detailed Ingredients

For the Oreo “Dough” Base:

• 2 packages (approx. 28-30 Oreos total, ~250-300g / 9-10 oz) original Oreo cookies (with cream filling)
• 2-3 tablespoons milk (dairy or plant-based), adjust as needed for kneading

For the Cheesecake Cream Filling:

• 200g (7 oz / approx. 1 block) full-fat cream cheese, softened to room temperature
• 3 tablespoons powdered sugar (confectioners’ sugar), sifted
• 1 teaspoon pure vanilla extract
• 4 tablespoons heavy cream (or milk, for a slightly lighter consistency)

For the Fruit Filling:

• 1 medium banana, peeled and cut into long strips (spears)
• OR 5-6 large strawberries, hulled and cut into long strips
• OR any other fruit of your choice (e.g., kiwi, mango, cut into long strips)

For Topping & Garnish (Optional):

• Melted chocolate (milk, dark, or white chocolate) for drizzling
• Mini Oreo crumbs or extra crushed regular Oreos
• Dusting of powdered sugar
• Small fresh mint leaves

Step-by-Step Instructions

Part 1: Preparing the Oreo “Dough” Base

1. Process Oreos: Place the entire contents of 2 packages of Oreo cookies (including the cream filling) into a food processor. Process on high speed until the cookies are finely ground into a consistent, “flour-like” crumb.
2. Form Dough: Transfer the ground Oreo crumbs to a medium-sized bowl. Add 2 tablespoons of milk and begin to knead the mixture with your hands. Add the third tablespoon of milk gradually, if needed, until the crumbs come together to form a soft, pliable dough that is no longer sticky and holds its shape. The consistency should be similar to Play-Doh.
3. Roll Out Dough: Lay a large sheet of plastic wrap (about 18-24 inches long) on a clean work surface. Place the Oreo dough in the center. Cover with another sheet of plastic wrap. Using a rolling pin, roll the dough out into a thin, even rectangle, approximately 9×12 inches (23×30 cm) and about ¼ inch (0.6 cm) thick. Peel off the top layer of plastic wrap and discard.

Part 2: Preparing the Cheesecake Cream

1. Beat Cream Cheese: In a medium bowl, using an electric mixer (handheld or stand mixer), beat the softened cream cheese on medium speed until completely smooth and creamy, with no lumps (about 1-2 minutes).
2. Add Sweetener & Vanilla: Add the sifted powdered sugar and vanilla extract. Beat until well combined and fluffy.
3. Thin Consistency: Gradually add the heavy cream (or milk) 1 tablespoon at a time, beating until the cream cheese mixture is smooth, spreadable, and has a light consistency, similar to a soft frosting. It should not be runny.

Part 3: Assembling the Cheesecake Sushi Roll

1. Spread Cream: Evenly spread the prepared cheesecake cream over the entire surface of the rolled-out Oreo dough, leaving a small border (about ½ inch) around the edges.
2. Add Fruit Filling: Arrange your chosen fruit (banana or strawberry strips) in a single line lengthwise along one of the longer edges of the Oreo dough, leaving a small gap from the edge.
3. Roll Sushi-Style: Starting from the edge with the fruit, carefully lift the plastic wrap underneath the Oreo dough. Use the plastic wrap to help you tightly roll the Oreo dough over the fruit and then continue rolling it into a log, just like you would a sushi roll. Ensure the roll is as tight and even as possible.
4. Seal and Chill: Once rolled, twist the ends of the plastic wrap to seal the roll tightly. Refrigerate for at least 1 hour (or up to 4 hours) to allow the roll to firm up, making it easier to slice.

Part 4: Slicing and Garnish

1. Slice: Once thoroughly chilled and firm, carefully unwrap the plastic wrap from the Oreo cheesecake roll. Place the roll on a cutting board. Using a very sharp knife, slice the roll into individual “sushi” pieces, about ¾ to 1 inch thick. For cleaner cuts, you can gently wipe the knife between slices.
2. Garnish: Arrange the cheesecake sushi rolls on a serving platter. If desired, drizzle with melted chocolate, sprinkle with mini Oreo crumbs or extra crushed Oreos, or dust lightly with powdered sugar. A small mint leaf on each piece adds a fresh touch.
3. Serve: Serve cold and enjoy this unique dessert experience!

Tips, Variations, and Storage

• Oreo Type: While original Oreos are classic, you can experiment with different flavored Oreos (e.g., Golden Oreos, Mint Oreos) for a twist.
• Fruit Choices: Get creative with your fruit filling! Mango, kiwi, raspberries, or even a line of Nutella could work. Ensure fruits are not overly watery.
• Cream Cheese Consistency: It’s crucial for the cream cheese to be fully softened to avoid lumps in the filling.
• Rolling Technique: The plastic wrap is your best friend here! Don’t be afraid to use it to help guide and tighten the roll. If it cracks, gently press it back together.
• Chilling Time: Do not skimp on chilling time. This is essential for the roll to hold its shape and for clean slices.
• Make Ahead: The entire roll can be made up to 2 days in advance and stored, tightly wrapped in plastic, in the refrigerator. Slice just before serving. The cheesecake cream can be made a day ahead.
• No Food Processor? You can crush Oreos by placing them in a Ziploc bag and crushing with a rolling pin or bottom of a heavy pan until very fine.

Pairings

• Beverages: Serve alongside a glass of cold milk, a rich coffee, or a sweet dessert wine.
• Sauces: As suggested, white chocolate sauce is a fantastic pairing. A raspberry coulis could also add a nice tart counterpoint.

Quick Info

• Prep Time: 20 minutes (active)
• Chilling Time: 1 hour (minimum)
• Cook Time: None
• Total Time: Approximately 1 hour 20 minutes
• Servings: 6-8 (approx. 12-16 sushi pieces)
• Cuisine: Fusion / Dessert