Oreo Cream Cheese Cheesecake Sushi Roll
Creamy, chocolaty, and delightfully playful, this Oreo Cream Cheese Cheesecake Sushi Roll is a show-stopping dessert that tastes like a party in every bite.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Baking Pan
- Offset Spatula
- Plastic Wrap
Ingredients
Ingredients
- 1 box Chocolate cake mix Approx. 15.25 oz or 3 cups dry mix
- 3 large Eggs Room temperature
- 1/2 cup Vegetable oil
- 8 oz Cream cheese Softened to room temperature
- 1 cup Powdered sugar Sifted if lumpy
- 1 tsp Vanilla extract
- 1 1/2 cups Crushed Oreo cookies About 12–15 Oreos, coarse crumbs
- to taste Chocolate syrup For drizzling, plus extra for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease a rectangular baking pan (a 10×15-inch jelly roll pan works well) and optionally line with parchment paper for easy removal.
- In a large bowl, combine the chocolate cake mix, 3 large eggs, and 1/2 cup vegetable oil. Beat with a hand mixer or whisk until smooth and free of lumps, about 1–2 minutes. Scrape the sides to ensure even mixing.
- Pour the batter into the prepared pan and spread evenly with an offset spatula or the back of a spoon. Bake according to package instructions (usually 25–30 minutes) until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter.
- While the cake bakes, prepare the filling: in a medium bowl, beat 8 oz softened cream cheese until smooth. Add 1 cup powdered sugar and 1 tsp vanilla extract and continue beating until silky and well combined, about 1–2 minutes. Fold in 1 1/2 cups crushed Oreo cookies until evenly distributed.
- When the cake is done, remove it from the oven and let it cool in the pan for about 5–8 minutes. Then carefully invert the cake onto a clean kitchen towel or parchment paper dusted lightly with powdered sugar to prevent sticking. Peel off the parchment from the bottom if used. Allow the cake to cool completely — chilling for 15–20 minutes speeds this up.
- Once cool, spread the cream cheese and Oreo mixture evenly over the cake, leaving a small border (about 1/2 inch) at one short end to make rolling easier. Use an offset spatula for a smooth layer.
- Starting from the short edge opposite the border, roll the cake tightly but gently, using the towel or parchment to guide a snug roll (think jelly roll technique). Seal the edge by pressing lightly. Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to firm up.
- After chilling, unwrap and slice the roll into 1-inch pieces using a sharp serrated knife (wiping the blade between cuts helps keep slices neat). Arrange the sushi-style rounds on a serving platter and drizzle with chocolate syrup before serving. Enjoy!
Notes
Store leftover slices in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap the whole roll tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.