Concept & Inspiration
This dessert takes the idea of dessert rolls / cake rolls and combines it with Oreo cookies and cheesecake filling. The idea is to create a roll: an outer “shell” of Oreo or cake / cookie base, and an inner filling of cream cheese + Oreo crumbs (cheesecake style). Then you slice it like “sushi rolls” (hence the name). Some versions use a cake roll (jelly roll pans) while others skip baking and use crushed Oreos or tortillas/wraps. For example:
RecipesByClare describes a version using chocolate cake roll + Oreo cream cheese filling and topping with white chocolate drizzle.
Recipes by Clare
CookingHeavenly offers a no‑bake version using cream cheese + whipped topping + crushed Oreos + tortillas or wraps for the roll.
cookingheavenly
JadaRecipes uses a base of Oreo crumbs + cream cheese + butter, flatten into a rectangle, then a cheesecake filling, roll and chill.
Jada Recipes
So there are multiple approaches: baked cake roll + filling, or no-bake cookie base + filling.
In what follows, I’ll present a hybrid / flexible version that you can adapt depending on your oven, time, or preference. Then I’ll provide full versions (baked and no-bake) and lots of variants.
Key Components & What to Aim For
When making this dessert, you want:
A stable outer “shell” or base — whether it’s a thin cake roll, a cookie “sheet,” or tortilla/wrap — that can be rolled without cracking or breaking.
A creamy, sweet cheesecake-style filling — smooth, not grainy, and with bits of Oreo for texture.
Firm chilling — after assembly, the roll must chill sufficiently so it slices cleanly.
Good balance of sweetness, creaminess, and cookie flavor — not too sweet, not too heavy.
Attractive presentation / garnish — drizzle of chocolate, Oreo crumbs, decorative touches.
Ingredients (Base / Classic Hybrid Version)
Here is a suggested set of ingredients for one roll (makes ~8–12 sushi-style slices). You can scale up.
Outer / Roll Base (choose one method or combine)
Option A: Cake roll base
1 box chocolate cake mix (or homemade chocolate sponge)
Eggs, oil, water as per cake mix
Powdered sugar (for dusting towel)
Option B: Oreo cookie “sheet” base (no-bake style)
~ 28 to 36 Oreo cookies, finely crushed
½ cup (or about) cream cheese, softened
~ 2–4 Tbsp melted butter
(Optional) 1–2 Tbsp milk (if mixture is too dry)
Option C: Wrap / tortilla base (for simpler roll)
2–3 large soft tortillas or wraps (plain, chocolate, or flavored)
Or you could use crepe / thin pancake as shell
You can choose one of these bases depending on your tools and whether you want to bake or not.
Cheesecake Filling
8 oz (≈ 225 g) cream cheese, softened
¼ to ½ cup powdered sugar (adjust to taste)
1 tsp vanilla extract
1 cup heavy whipping cream (whipped)
½ cup crushed Oreo cookies (reserve some for garnish)
Toppings / Garnishes / Extras
¼ cup white chocolate (melted) or dark chocolate for drizzling
Whole Oreos or mini Oreos (for decoration)
Extra crushed Oreos
Fresh fruit slices (optional: strawberry, banana, etc.)
Mint leaves or edible flowers (for plating)
Equipment & Prep Notes
You’ll need:
Baking sheet / jelly roll pan (if doing cake roll)
Parchment paper
Mixing bowls
Electric mixer or hand mixer
Spatula
Plastic wrap or parchment (for rolling)
Knife (serrated preferred)
Refrigerator space (needs chilling)
Measuring cups & spoons
Optional: food processor or zip-top bag + rolling pin (to crush Oreos)
Prep tips:
Soften cream cheese ahead to room temperature so it mixes smoothly.
Crush Oreos fine (food processor or finely in bag) so texture is consistent.
If doing a cake base, preheat oven and prepare pan / parchment.
If doing no-bake base, mix Oreo + cream cheese + butter to a pliable dough consistency.
Chill the base or dough a bit before spreading filling, to avoid collapse.
Use plastic wrap or parchment edges to assist in rolling tightly.
Step‑by‑Step Instructions — Hybrid Version (Cake Roll + Oreo Cheesecake Filling)
Here’s a stepwise method for a cake-roll-based version (baked). Then I’ll follow with a no-bake version.
1. Bake the cake roll base
Preheat oven to ~350 °F (≈ 175 °C).
Line a jelly roll pan (approx 10×15 inch or similar) with parchment paper.
Prepare the chocolate cake batter (either from boxed mix or your own recipe) — eggs, oil, water, vanilla etc.
Pour batter evenly into the lined pan and bake until a toothpick comes out clean (~12–15 minutes for a thin sponge).
While cake is baking, dust a clean kitchen towel with powdered sugar (so cake doesn't stick).
When the cake is done, invert it immediately onto the towel, peel off parchment, and gently roll the cake (with the towel) from short end. Let it cool completely in rolled state. This rolling helps it not crack when you re-roll later with filling.
(This method is common for cake rolls / Swiss rolls)
After cooling, carefully unroll the cake to flat surface.
2. Make the cheesecake filling
In a mixing bowl, beat softened cream cheese + powdered sugar + vanilla until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture (folding so as not to deflate).
Fold in crushed Oreo cookies (reserve some for garnish).
The filling should be thick, spreadable, and hold shape (not liquid).
3. Assemble the roll
On the unrolled cake, spread the cheesecake filling evenly, leaving a small margin (~½ inch) at one edge for sealing.
If desired, place optional fillings (fruit slices, extra Oreo bits, etc.) on top of filling near one end (but don’t overfill).
Using the towel or parchment, carefully roll the cake back up (filling-side inside), pressing gently to make a tight log.
Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour (better if 2–3 hours or overnight) to set and firm up.
4. Decorate and slice
Unwrap the chilled roll and place it on a cutting board.
Using a sharp serrated knife (or knife dipped in warm water), slice into ~1‑inch thick “sushi” pieces.
Drizzle melted white or dark chocolate over the slices.
Garnish with whole Oreos, crushed cookie bits, fresh fruit, or mint leaves.
Serve chilled or slightly cool (room temp) as desired.
No‑Bake Cookie Base Version (Oreo “Sheet” Method)
If you prefer a simpler (no oven) version, here’s a no-bake approach.
1. Make the Oreo cookie base
Crush ~28–36 Oreos finely (use food processor or place in zip bag and roll).
Mix crushed Oreo crumbs with softened cream cheese + melted butter until the mixture holds together like a dough. (Add a little milk if needed to adjust consistency). For example, JadaRecipes uses crushed Oreos + cream cheese + butter — flatten into rectangle.
Jada Recipes
Roll / press this mixture between parchment paper into a rectangle, about ¼ inch thick. Chill in fridge for ~15–20 minutes to firm.
2. Prepare the cheesecake filling
Same as before:
Cream cheese + powdered sugar + vanilla
Whip heavy cream, fold into cream cheese
Fold in some crushed Oreo bits
3. Spread filling & roll
Remove the chilled Oreo “sheet” base.
Spread cheesecake filling evenly over it, leaving a margin.
Roll the sheet into a log (using parchment to assist). Wrap tightly in plastic and chill for at least 1 hour to firm.
4. Decorate & slice
Same as above: slice, drizzle, garnish, serve.
CookingHeavenly describes a version using tortillas, cream cheese + whipped topping + crushed Oreos — a wrap version.
cookingheavenly
FoodyHealthyLife describes using tortilla / wrap base method.
Foodyhealthylife
Full Consolidated Recipe (Hybrid Baked Version — for ~10 servings)
Ingredients
Cake base
1 box chocolate cake mix (or equivalent homemade recipe)
Eggs, oil, water, vanilla (per cake instructions)
Powdered sugar (for dusting towel)
Cheesecake filling
8 oz cream cheese, softened
½ cup powdered sugar (or ¼–½ cup, to taste)
1 tsp vanilla extract
1 cup heavy whipping cream, whipped to stiff peaks
½ cup crushed Oreo cookies
Toppings / Decorations
¼ cup white chocolate, melted (or dark chocolate)
Whole Oreos or mini Oreos
Extra crushed Oreo bits
Fresh fruit slices or mint (optional)
Instructions
Preheat oven ~350 °F (175 °C). Line a 10×15-inch jelly roll pan with parchment.
Prepare chocolate cake batter (eggs, oil, water, vanilla) and pour into the pan. Bake ~12–15 min or until done.
Meanwhile, dust a clean towel with powdered sugar. Once cake is done, invert it onto the towel, peel parchment, and roll it (with towel) while warm. Allow to cool completely in rolled state.
Unroll cooled cake and set aside.
Prepare filling: beat cream cheese + powdered sugar + vanilla until smooth. Whip cream until stiff peaks. Fold whipped cream into cream cheese mixture. Fold in crushed Oreos.
Spread filling over cake, leaving a ½-inch margin. Place optional fruit / bits if using.
Roll cake into a tight log using the towel or parchment. Wrap in plastic wrap. Chill at least 1 hour (or longer).
Unwrap and place on cutting board; cut into ~1‑inch slices with a serrated or warmed knife.
Drizzle melted white chocolate, sprinkle extra Oreo bits, place whole Oreos or garnish, add fruit or mint if desired.
Serve chilled or slightly cool.
Detailed Timeline & Workflow
Step Time Estimate
Preheat & line pan 5 min
Make & bake cake ~12–15 min
Towel roll & cool cake ~20–30 min
Prepare filling 5–10 min
Spread & roll 5 min
Chill / firm up 1 hour (or longer)
Slice & decorate 5–10 min
Active time approx ~ 40–50 min
Total including chilling ~ 1.5 to 2 hours
You can do cooling and chilling while prepping other parts to save time.
Tips, Variations & Troubleshooting
Here are many tips, tricks, and alternate ideas to help you succeed and adapt to your taste.
Tips for Success
Softened cream cheese: If cream cheese is too cold, it lumps. Let it come to room temp.
Don’t overfill: If filling is too thick, rolling will crack. If too thin, it’ll ooze. Balance carefully.
Chill thoroughly: Chill time is crucial, especially before slicing, to hold structure.
Knife technique: Use a serrated or warmed knife (dip in hot water, dry) and wipe blade between cuts for clean slices.
Roll gently: Use parchment or towel to guide and roll, applying gentle pressure to avoid cracking.
Even layers: Make your cake or base layer evenly thin, or your roll may be uneven.
Garnish smart: Drizzles, extra crumbs, fruit make the slices pop.
Variations & Twists
Fruit inside: Add thin slices of strawberries, bananas, or raspberries in the roll for bursts of flavor.
Peanut butter / Nutella swirl: Swirl in a thin line of peanut butter or Nutella into the filling.
Different base cookie: Use Golden Oreos, chocolate cookies, or your favorite cookie instead of standard Oreos.
Matcha / flavored filling: Add matcha powder, or citrus zest, or cocoa to your cheesecake filling.
Vegan / dairy-free version: Use vegan cream cheese, coconut whipped cream, plant-based milk, and suitable cookies.
Smaller rolls / minis: Use half portions and make smaller individual rolls.
Chocolate cake roll alternative: Use a plain vanilla sponge or chocolate sponge depending on flavor.
Drizzle options: Use melted dark chocolate, caramel sauce, white chocolate, or even berry coulis.
Decorative plating: Serve on a sushi board, with “wasabi” (green whipped cream) or “pickled ginger” (thin strawberry slices) for playful presentation.
Troubleshooting Common Issues
Problem Likely Cause Fix / Prevention
Roll cracks / breaks Cake or base is too cold or too rigid Don’t overcool before filling; roll while flexible
Filling oozes Not chilled long enough, too much moisture Chill thoroughly before slicing; adjust filling consistency
Uneven roll Base / cake not evenly spread Make base uniform thickness
Hard slicing Filling or roll too cold Let roll rest few minutes; use warmed knife
Base sticky to parchment / towel Insufficient dusting / nonstick prep Dust generously with powdered sugar or use parchment
Filling too sweet or bland Imbalanced sugar / cookie flavor Adjust powdered sugar or cookie quantity
Serving & Storage
Serve chilled or slightly cool — you can pull from the fridge ~10 minutes before serving for ease.
Store slices in an airtight container in refrigerator — good for ~2–3 days.
Avoid freezing slices, as texture may suffer (cream and cookies don’t freeze well together).
You can make the roll a day ahead — in fact, flavor often develops more.
If you like, I can format this into a clean printable recipe card, or send you adaptations (gluten-free, vegan, Moroccan flavor twist) or even a video tutorial link. Do you want me to send one of those now?
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