Oreo Cream Cheese Cheesecake Sushi Roll
This no-bake Oreo Cream Cheese Cheesecake Sushi Roll is a playful dessert packed with creamy cheesecake filling, crushed Oreos, and sweet drizzles. A fun, bite-sized treat that looks like sushi but tastes like a dream!
Ingredients
- 36 Oreo cookies 3 sleeves, finely crushed
- 1/2 cup cream cheese softened (for the crust)
- 2 tbsp melted butter
- 1 –2 tbsp milk optional, for consistency
- 8 oz cream cheese softened (for filling)
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup melted chocolate for drizzle
- 1/4 cup white chocolate or sweetened condensed milk
- Optional: whipped cream crushed Oreos for topping
Instructions
- Make Oreo dough: Crush Oreos in a food processor. Mix with 1/2 cup cream cheese and melted butter. Add milk if too dry.
- Flatten and chill: Roll mixture between parchment into a 1/4-inch thick rectangle. Chill for 15–20 minutes.
- Prepare cheesecake filling: Beat 8 oz cream cheese with sugar and vanilla. Whip cream until stiff peaks form, then fold into cream cheese.
- Spread filling: Evenly layer cheesecake filling over chilled Oreo base.
- Roll up: Carefully roll into a tight log using parchment. Wrap in plastic wrap and chill for 1 hour.
- Decorate and slice: Drizzle with melted chocolates, add whipped cream and crushed Oreos. Slice into 1-inch pieces.
Notes
Use a warm knife for clean slices.
Store leftovers in the fridge up to 3 days.
Add fruit or flavored Oreos for variety.