Why You’ll Love This Recipe

Fun presentation: Looks like sushi but tastes like cheesecake
Rich Oreo flavor: Crushed cookies in both the roll and filling
No-bake filling: Easy to prepare with minimal effort
Perfect for gatherings: Eye-catching and crowd-pleasing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box chocolate cake mix (or homemade chocolate cake)
3 large eggs
½ cup vegetable oil
1 cup water
1 tsp vanilla extract
Powdered sugar (for dusting)
8 oz cream cheese, softened
¼ cup unsalted butter, softened
½ cup powdered sugar (for filling)
1 tsp vanilla extract (for filling)
½ cup crushed Oreo cookies (about 6–8), folded into filling
¼ cup white chocolate, melted (for topping)
4–6 whole Oreos (for decoration)
Extra crushed Oreos (for garnish)

Directions

Preheat oven to 350 °F (175 °C). Line a 10×15-inch jelly roll pan with parchment.
Combine cake mix, eggs, oil, water, and vanilla; pour into pan.
Bake 12–15 minutes, until a toothpick comes out clean.
Dust a kitchen towel with powdered sugar, invert cake onto it, peel off parchment, and roll warm. Let cool fully.
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla.
Fold in crushed Oreos gently until evenly distributed.
Unroll cooled cake; spread filling over it. Re-roll tightly, wrap in plastic, refrigerate ≥1 hour.
Drizzle with melted white chocolate, top with whole Oreos, sprinkle extra crumbs.
Slice and serve.

Servings and Timing

Yield: ~10 servings (10×15″ roll)
Prep Time: ~30 minutes
Bake Time: ~12–15 minutes
Chill Time: ≥1 hour
Total Time: ~1 hour 45 minutes

Variations

Swap the Oreo filling for peanut butter or fruit layers (e.g., strawberry slices)
Use double-stuffed Oreos for a richer filling
Coat the roll in crushed Golden Oreos or drizzle with dark chocolate
Make mini rolls by dividing batter and filling for individual servings

Storage/Reheating

Store in an airtight container in the fridge for up to 3 days
For clean slices, chill the roll and use a hot knife, wiping between cuts
To freeze, wrap tightly and freeze; thaw in fridge before slicing

FAQs

1. Can I prepare this ahead of time?

Yes! Assemble and refrigerate it the day before serving. The flavors meld beautifully over time.

2. What if I don’t have a jelly roll pan?

A standard baking sheet works fine—just keep an eye on baking time as a thinner layer may bake faster.

3. Can I freeze the sushi roll?

Absolutely. Wrap it tightly in plastic, freeze, and thaw in the refrigerator before slicing.

4. How do I avoid cracks when rolling the cake?

Roll it while still warm using a towel dusted with powdered sugar, then unroll once cooled to add filling.

5. Can I use low-fat or dairy-free cream cheese?

Yes, though the texture may be slightly less rich and creamy.

6. Any tips for neat slices?

Chill the roll thoroughly and use a hot, clean knife for each cut.

7. Can I add fresh fruit inside?

Sure! Thinly sliced strawberries, bananas, or raspberries make lovely additions.

8. How long will it last?

Stored in the fridge, it stays fresh for up to 3 days.

9. Can I skip the white chocolate drizzle?

Yes, you can substitute with dark or milk chocolate, or skip it entirely.

10. How big should the slices be?

Aim for 1-inch slices—adjust based on roll size and desired serving count.

Conclusion

This Oreo Cream Cheese Cheesecake Sushi Roll is a playful and indulgent dessert that combines rich chocolate cake, creamy Oreo-infused filling, and elegant presentation. It’s easy to make, customizable, and perfect for parties or special treats. With minimal baking and maximum impact, it’s bound to become a favorite among Oreo lovers and cheesecake fans alike. Enjoy!