No-Bake Oreo Cheesecake Sushi Rolls
This No-Bake Oreo Cheesecake Sushi Roll recipe is unbelievably easy, ridiculously delicious, and surprisingly impressive – perfect for any occasion.
Equipment
- Food processor
- 8x8 inch baking dish
- Mixing bowls
- Mixer
Ingredients
"Rice" Layer:
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
"Nori" Layer:
- 16 oz Oreo cookies finely crushed
- 4 tbsp unsalted butter melted
Filling:
- 1 cup heavy cream cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Drizzle:
- 1/4 cup semi-sweet chocolate chips
- 1 tbsp heavy cream
Instructions
- Crush Oreos into fine crumbs. Mix crumbs with melted butter. Press into 8x8 inch dish. Refrigerate for 30 minutes.
- Beat cream cheese and powdered sugar until smooth. Spread over Oreo crust. Refrigerate for 15 minutes.
- Whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form.
- Spread whipped cream over cream cheese layer. Roll into a log using parchment paper.
- Melt chocolate chips and heavy cream. Drizzle over rolled cheesecake.
- Refrigerate for at least 30 minutes. Slice and serve.
Notes
Try different cookies, add espresso powder to the cream cheese, incorporate berries or nuts into the whipped cream, or use different drizzles.