Get ready to indulge in a dessert that’s creamy, crunchy, and downright irresistible—the Oreo Cream Cheese Cheesecake Sushi Roll. This no-bake treat blends the sweetness of cheesecake with the nostalgic crunch of Oreos, all rolled up into a fun and fancy “sushi-style” presentation. It’s simple to make and perfect for sharing—or keeping all to myself!
Why You’ll Love This Recipe
I love how this dessert combines just a handful of ingredients into something so creative and crowd-pleasing. The rich cream cheese filling, whipped to perfection, contrasts beautifully with the crushed Oreos for that perfect crunch. Best of all, it’s no-bake and super quick to put together, making it ideal for last-minute gatherings, kids’ parties, or when I just want to treat myself without turning on the oven.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup powdered sugar
4–6 large flour tortillas
1 cup crushed Oreo cookies
Chocolate sauce (for drizzling)
Additional crushed Oreos (for garnish)
Directions
I start by beating the softened cream cheese in a bowl until smooth.
In a separate bowl, I whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture along with the powdered sugar.
Once everything is fluffy and well mixed, I lay out the tortillas and spread a thick, even layer of the cheesecake filling over each one.
I sprinkle the crushed Oreos generously over the top.
Then I roll each tortilla tightly into a log, just like a sushi roll.
I wrap them in plastic wrap and chill in the fridge for at least 1 hour to firm up.
After chilling, I slice the rolls into bite-sized pieces, drizzle with chocolate sauce, and sprinkle more crushed Oreos over the top before serving.
Servings and Timing
This recipe makes about 20–24 sushi roll pieces, depending on how thick I slice them. Prep time: 15 minutes Chill time: 1 hour Total time: About 1 hour 15 minutes
Variations
I like to get creative with this one:
For a fruity twist, I sometimes add diced strawberries or raspberries to the filling.
I’ve swapped the Oreos for crushed Biscoff cookies for a caramel-like flavor.
Chocolate tortillas (yes, they exist!) add even more chocolatey goodness.
I’ve also tried spreading a thin layer of Nutella before the cream cheese mixture for added richness.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. These rolls are best served chilled, so I don’t reheat them. If they’ve been sitting out, I just pop them back in the fridge for 15–20 minutes to firm up again before serving.
FAQs
How do I prevent the tortillas from tearing when rolling?
I make sure the tortillas are fresh and at room temperature. If they feel stiff, I warm them slightly in the microwave to make them more pliable.
Can I make this recipe ahead of time?
Absolutely. I usually prepare the rolls the night before and slice them just before serving. This gives the filling plenty of time to firm up.
Can I use low-fat cream cheese or whipped topping?
Yes, I’ve tried using low-fat cream cheese and it still turns out great. Whipped topping can also replace the homemade whipped cream in a pinch.
What’s the best way to crush the Oreos?
I place them in a zip-top bag and crush them with a rolling pin. I like a mix of fine crumbs and bigger chunks for texture.
Do I need to remove the filling from the Oreos before crushing?
Nope! I always leave the filling in. It adds to the creamy sweetness and helps the crumbs stick together.
Conclusion
The Oreo Cream Cheese Cheesecake Sushi Roll is one of those playful desserts that’s as fun to make as it is to eat. It’s perfect for when I want something different yet incredibly easy. With its no-bake simplicity, rich flavor, and eye-catching look, it’s become a favorite in my dessert rotation. I can’t wait to whip up another batch!
The Oreo Cream Cheese Cheesecake Sushi Roll is a playful, no-bake dessert that combines a rich and fluffy cheesecake filling with crushed Oreos, all rolled in soft tortillas and sliced into bite-sized sushi-style treats. Perfect for parties, kids, or a fun twist on cheesecake.
Ingredients
1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup powdered sugar
4–6 large flour tortillas
1 cup crushed Oreo cookies
Chocolate sauce (for drizzling)
Additional crushed Oreos (for garnish)
Instructions
Beat the softened cream cheese in a bowl until smooth and creamy.
In a separate bowl, whip the heavy cream to stiff peaks.
Fold the whipped cream and powdered sugar into the cream cheese mixture until light and fluffy.
Lay out the tortillas and spread a thick, even layer of the cheesecake filling over each.
Sprinkle crushed Oreos generously over the filling.
Roll each tortilla tightly into a log, sushi-style.
Wrap the rolls in plastic wrap and refrigerate for at least 1 hour to firm up.
Slice into bite-sized pieces, drizzle with chocolate sauce, and sprinkle with more crushed Oreos before serving.
Notes
Use fresh, room temperature tortillas for easier rolling.
Add diced strawberries or raspberries to the filling for a fruity twist.
Swap Oreos for Biscoff or chocolate cookies for different flavors.
Try chocolate tortillas or add a layer of Nutella for extra richness.
