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Several Oreo Cream Cheese Cheesecake Sushi Rolls arranged on a white plate, featuring a dark cookie swirl, creamy filling, and chocolate drizzle.
Daniel

Oreo Cream Cheese Cheesecake Sushi Roll

Experience a delightful fusion dessert with these no-bake Oreo Cream Cheese Cheesecake Sushi Rolls. Crushed Oreo 'rice' and creamy cheesecake filling are rolled into a chocolate tortilla, then chilled and sliced like traditional sushi, offering a unique and decadent treat.
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Prep Time 35 minutes
Total Time 35 minutes
Servings: 4 rolls (16 pieces)
Course: Dessert
Cuisine: American Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Oreo 'Rice' Base
  • 24 cookies Oreo cookies finely crushed, about 2 sleeves
  • 1/4 cup Unsalted butter melted
For the Cheesecake Filling
  • 8 oz Cream cheese softened, full-fat recommended
  • 1/2 cup Powdered sugar sifted
  • 1 tsp Vanilla extract
  • 1/4 cup Heavy cream cold
For Assembly & Garnish
  • 4 large Chocolate flour tortillas or regular flour tortillas, about 10-12 inches
  • 8 cookies Oreo cookies coarsely chopped, for inner filling
  • 2 tbsp Chocolate syrup for drizzling (optional)
  • Whipped cream for serving (optional)
  • Extra crushed Oreos for garnish (optional)

Equipment

  • Food processor
  • Large Mixing Bowl
  • Hand Mixer
  • Rubber spatula
  • Plastic wrap
  • Sharp knife
  • Baking Sheet

Method
 

Prepare the Oreo 'Rice' Base
  1. Finely crush 24 Oreo cookies using a food processor or by placing them in a Ziploc bag and crushing with a rolling pin until fine crumbs are formed.
  2. Transfer the crushed Oreos to a medium mixing bowl. Pour the melted butter over the crumbs and mix thoroughly with a fork or spatula until all crumbs are moistened and resemble wet sand.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy, about 1-2 minutes.
  2. Gradually add the sifted powdered sugar to the cream cheese, beating until well combined and smooth. Mix in the vanilla extract.
  3. In a separate small bowl, whisk the cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
Assemble the Sushi Rolls
  1. Lay one chocolate flour tortilla flat on a clean surface or a piece of plastic wrap. Spread about 1/4 of the cheesecake filling evenly over the tortilla, leaving a 1/2-inch border around the edges.
  2. Next, evenly spread about 1/4 of the Oreo 'rice' base over the cheesecake filling, again leaving a small border.
  3. Arrange a line of coarsely chopped Oreo cookies (about 2 cookies worth) horizontally across the center of the tortilla, closer to one edge (the edge you will start rolling from).
  4. Starting from the edge with the chopped Oreos, carefully and tightly roll the tortilla like a sushi roll. If using plastic wrap, use it to help keep the roll tight.
  5. Repeat with the remaining tortillas and fillings to create 4 sushi rolls.
Chill and Serve
  1. Wrap each finished roll tightly in plastic wrap and place them on a baking sheet. Refrigerate for at least 2 hours, or preferably 4 hours, to allow the rolls to firm up, making them easier to slice.
  2. Once chilled, unwrap the rolls. Using a sharp, damp knife, slice each roll into 4 equal 'sushi' pieces (about 1.5 inches thick). Wipe the knife between cuts for cleaner slices.
  3. Arrange the Oreo Cream Cheese Cheesecake Sushi Rolls on a serving platter. Drizzle with chocolate syrup and garnish with extra crushed Oreos or a dollop of whipped cream, if desired. Serve immediately.

Notes

These Oreo Cream Cheese Cheesecake Sushi Rolls are best enjoyed chilled. Store any leftovers tightly wrapped in plastic wrap in the refrigerator for up to 3-4 days. For cleaner cuts, ensure your knife is very sharp and slightly damp, wiping it clean after each slice.