Oreo Cheesecake Sushi Roll 

Desserts don’t always have to follow the rules — and this Oreo Cheesecake Sushi Roll is delicious proof. A playful twist on classic cheesecake, this no-bake treat combines the rich creaminess of cheesecake, the crunch and cocoa flavor of Oreos, and the fresh sweetness of fruit — all rolled up into bite-sized “sushi” pieces that are as fun to make as they are to eat.

At first glance, it looks like something straight out of a high-end dessert bar — elegant, glossy, and irresistibly unique. But behind its impressive presentation lies a recipe so simple, anyone can master it. Crushed Oreo cookies form the base and outer layer, transforming into a soft, chocolatey dough that wraps around a smooth, tangy cream cheese filling. The texture is rich and velvety, perfectly balanced by the light crunch of the Oreo coating.

The magic of this dessert lies in its adaptability. Add a strip of fresh fruit — juicy strawberries, tart kiwi, sweet mango, or creamy banana — and each slice becomes a little flavor adventure: a perfect marriage of creamy, crunchy, and refreshing. The fruit adds brightness to the rich filling, cutting through the sweetness and making every bite pop with contrast.

Once rolled, chilled, and sliced, the Oreo Cheesecake Sushi Roll reveals its stunning cross-section — swirls of dark cookie, white cheesecake, and vibrant fruit, each piece looking like a miniature work of edible art. It’s an eye-catching dessert that’s sure to impress guests but requires no baking, no complicated techniques, and minimal ingredients.

This treat is perfect for parties, birthdays, or even quiet evenings when you want something indulgent but effortless. It’s a wonderful conversation starter — familiar yet completely unexpected. Kids love the “sushi” shape, while adults appreciate the decadent cheesecake flavor and elegant presentation.

The best part? You can make it ahead of time. A few hours in the fridge allows the flavors to meld and the texture to firm up, making slicing clean and serving easy. And when it’s time to plate, you can dress it up as you like: drizzle with melted chocolate, dust lightly with powdered sugar, or serve with a side of whipped cream or fresh berries.

Every bite of this Oreo Cheesecake Sushi Roll offers the best of both worlds — the nostalgic comfort of cookies and cream, and the modern flair of a beautifully rolled, bite-sized dessert. It’s proof that creativity in the kitchen doesn’t need to be complicated — just a little playful, a little indulgent, and a whole lot of delicious.

Oreo Cheesecake Sushi Roll 

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 24 Oreo cookies, finely crushed (about 2½ cups)

• 8 oz full-fat cream cheese, softened to room temperature

• ¼ cup powdered sugar

• 1 teaspoon pure vanilla extract

• ½ cup additional crushed Oreos (for coating)

• Optional filling: 6–8 fresh strawberries or other fruit (kiwi, mango, or banana), thinly sliced

Directions

• In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy—about 1–2 minutes with a hand mixer or sturdy spatula.
• Add the 24 crushed Oreos to the cream cheese mixture and fold gently until fully incorporated. The texture should resemble thick cookie dough—firm enough to hold its shape but pliable.
• Lay out a large sheet of plastic wrap (about 18 inches long). Spoon the mixture onto the center and use the back of a spoon or offset spatula to spread it into a rectangle roughly 8×6 inches and ½ inch thick. Smooth the surface evenly.
• If using fruit, arrange the slices in a single row along the long edge closest to you, leaving a ½-inch border at the ends.
• Lift the edge of the plastic wrap and tightly roll the mixture away from you into a compact log, using the wrap to help shape and seal it. Pinch the seam gently to close.
• Place the log seam-side down and roll it in the reserved ½ cup of crushed Oreos until fully coated. Wrap again in plastic and refrigerate for at least 2 hours (or up to 24 hours) to firm up.
• When ready to serve, unwrap the log and slice into 1-inch rounds using a sharp knife wiped clean between cuts for neat edges.