Oreo Cream Cheese Cheesecake Sushi Roll Dessert

Introduction & Inspiration

I’m always on the lookout for fun, creative desserts that are guaranteed to be a showstopper, and this “Oreo Cream Cheese Cheesecake Sushi Roll Dessert” is an absolute winner! This incredibly clever recipe features a moist, thin chocolate cake, baked in a jelly roll pan, then filled with a luscious Oreo cream cheese “cheesecake” filling, and rolled up into a beautiful swirl. Drizzled with white chocolate and decorated with more Oreos, it looks as amazing as it tastes. The “sushi roll” name perfectly captures its fun, sliceable presentation.

My inspiration for diving into this recipe came from a deep love for both classic cake rolls and the irresistible flavor of cookies and cream cheesecake. Combining these two concepts into one impressive dessert seemed like a brilliant idea, perfect for birthdays, parties, or any celebration where you want to wow your guests. Using a cake mix for the chocolate cake base makes the process even more approachable.

My goal is to guide you step-by-step through making this delightful cake roll. While making a cake roll can seem intimidating, the technique is straightforward, and the result is a stunning, delicious dessert with a beautiful swirl of creamy Oreo filling in every slice.

Let’s get ready to roll up some serious dessert magic!

Nostalgic Appeal / Comfort Food Connection

This Oreo Cream Cheese “Sushi Roll” Cake taps into several layers of comforting dessert nostalgia. Cake rolls, often called jelly rolls or Swiss rolls, are a classic dessert for many, evoking memories of holiday celebrations, special occasion treats, and the delightful surprise of a swirled filling. There’s a certain retro charm and elegance to a perfectly rolled cake.

The flavor profile – cookies and cream cheesecake – is a modern comfort classic. Oreos are a beloved cookie from childhood, and cream cheese frosting or filling is a rich, tangy favorite. Combining these flavors is universally appealing and incredibly satisfying.

This recipe beautifully marries the nostalgic format of a classic cake roll with the immensely popular comfort flavors of Oreos and cheesecake. It feels both timelessly elegant and playfully modern.

Making and serving this dessert feels like creating a truly special, celebratory treat that combines familiar, beloved flavors in a fun and impressive presentation.

Homemade Focus (Cake Roll Technique & Oreo Filling)

While this recipe smartly utilizes a boxed cake mix for convenience, the homemade focus shines through in the technique of creating the cake roll and crafting the delicious Oreo cream cheese filling from scratch. These are the steps that transform simple ingredients into a truly special homemade dessert.

I love recipes that teach a classic technique, and making a cake roll is a fantastic skill for any home baker. The process of baking a thin cake layer, inverting it onto a powdered sugar-dusted towel while still hot, and then rolling it up to cool is a crucial homemade step that “trains” the cake to be rolled later without cracking.

The filling is another key homemade component. You’re not just using a tub of frosting; you’re beating softened cream cheese and butter until creamy, then adding powdered sugar and vanilla to create a rich, tangy cheesecake-like base. Gently folding in crushed Oreo cookies adds that signature cookies-and-cream flavor and texture.

From mastering the cake roll to whipping up the luscious Oreo filling and decorating the final product, every stage emphasizes the care and skill that go into creating an impressive, from-scratch (mostly!) dessert.

Flavor Goal

The primary flavor goal of this Oreo Cream Cheese “Sushi Roll” Cake is a delightful harmony of moist, light chocolate cake and a rich, creamy, tangy Oreo cheesecake filling, with a sweet white chocolate drizzle and extra cookie crunch on top. It aims for a balanced, indulgent dessert that’s a true celebration of cookies and cream.

The thin chocolate cake layer, made from a cake mix, should be moist, flexible, and have a classic chocolate flavor that complements the filling.

The Oreo cream cheese filling is the star: softened cream cheese and butter create a rich, smooth base; powdered sugar provides sweetness; vanilla adds warmth; and crushed Oreo cookies offer bursts of classic chocolate cookie and cream flavor, along with a pleasant texture.

The white chocolate drizzle adds another layer of creamy sweetness, while the whole and crushed Oreo garnishes provide visual appeal and extra crunchy texture. The overall effect is a light yet decadent cake roll with a perfect balance of chocolate cake, tangy Oreo cheesecake, and creamy sweetness.

Ingredient Insights

Let’s explore the key components of this fun “sushi roll” dessert:

For the Cake:

• Chocolate cake mix (plus ingredients called for on box: eggs, vegetable oil, water, vanilla extract): The convenient base for the thin cake layer. A standard-size box mix works. The additional vanilla in the ingredient list likely refers to what’s added to the cake batter.
• Powdered sugar: For dusting the kitchen towel. This is crucial to prevent the warm cake from sticking to the towel as it cools.

For the Oreo Cream Cheese Filling:

• Cream cheese, softened: The essential base for the tangy “cheesecake” flavor. Full-fat block style, fully softened, is key for a smooth, lump-free filling.
• Unsalted butter, softened: Adds richness and a smooth, buttery texture to the filling.
• Powdered sugar: Sweetens the filling. Sifting is recommended.
• Vanilla extract: Flavors the filling.
• Crushed Oreo cookies: Folded into the filling for that classic cookies-and-cream flavor and texture.

For Topping & Decoration:

• White chocolate, melted: For the decorative drizzle. White chocolate chips or a chopped white chocolate bar work.
• Whole Oreo cookies & Extra crushed Oreo cookies: For garnish.

Using a cake mix simplifies the process, allowing focus on the rolling technique and the from-scratch filling.

Essential Equipment

Making a cake roll requires a few specific tools:

• A 10×15-inch Jelly Roll Pan: Essential for baking a thin, even cake layer. A standard baking sheet with sides can also work.
• Parchment paper: Crucial for lining the jelly roll pan to prevent sticking and allow for easy removal of the cake.
• A Clean kitchen towel (thin, not terry cloth): For rolling the warm cake.
• Mixing bowls: Large for cake batter, medium for the cream cheese filling.
• An Electric mixer (handheld or stand mixer): Highly recommended for preparing the cake batter and for beating the cream cheese filling until smooth and fluffy.
• A Whisk.
• A Rubber spatula & Offset spatula: For spreading batter and filling evenly.
• Plastic wrap: For chilling the final rolled cake.
• Small microwave-safe bowl or double boiler: For melting the white chocolate.
• Measuring cups and spoons.

A jelly roll pan and a clean kitchen towel are the most important specialized items.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

For the Cake:

• 1 box chocolate cake mix (regular size, e.g., 15.25 oz)
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 tsp vanilla extract (for cake batter)
• About ¼ cup Powdered sugar (for dusting the towel)

For the Oreo Cream Cheese Filling:

• 8 oz (1 block) cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/2 cup powdered sugar, sifted
• 1 tsp vanilla extract (for filling)
• 1/2 cup crushed Oreo cookies (about 6-8 cookies)

For Topping & Decoration:

• 1/4 cup white chocolate, for melting (chips or chopped bar)
• 4-6 whole Oreo cookies
• Extra crushed Oreo cookies for garnish

These quantities are designed for one 10×15-inch cake roll.

Ensure cream cheese and butter for filling are fully softened.

Step-by-Step Instructions (Creating Your “Sushi Roll” Cake!)

Let’s assemble this impressive Oreo Cream Cheese Cake Roll:

1. Prepare Oven and Bake the Cake:

• Preheat your oven to 350°F (175°C).
• Grease a 10×15-inch jelly roll pan, line it with parchment paper, and then grease the parchment paper as well. This ensures the thin cake will not stick.
• Prepare Cake Batter: In a large bowl, prepare the chocolate cake mix according to the package instructions (or as listed), mixing the cake mix powder with the eggs, vegetable oil, water, and 1 teaspoon of vanilla extract until smooth.
• Pour the batter into the prepared jelly roll pan and use an offset spatula to spread it into an even layer, ensuring it reaches all the corners.
• Bake for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean. Watch carefully as thin cakes bake quickly.

2. Roll and Cool the Cake (Crucial Step!):

• While the cake bakes, lay a clean, thin kitchen towel flat on your work surface. Generously dust the entire surface of the towel with powdered sugar.
• As soon as the cake comes out of the oven, immediately invert the hot cake pan onto the powdered sugar-dusted towel.
• Carefully peel off the parchment paper from the bottom of the cake.
• While the cake is still hot, starting from one of the short ends, gently and snugly roll the cake up with the towel inside.
• Place the rolled-up cake-in-a-towel on a wire rack and let it cool completely, about 1-2 hours. This “trains” the cake to hold its rolled shape and prevents cracking later.

3. Make the Oreo Cream Cheese Filling:

• While the cake cools, prepare the filling. In a medium mixing bowl, beat the softened cream cheese and softened butter together with an electric mixer until completely smooth and creamy.
• Gradually add the sifted powdered sugar and the 1 teaspoon of vanilla extract, mixing on low speed until combined, then on medium-high speed until light and fluffy.
• Using a rubber spatula, gently fold in the ½ cup of crushed Oreo cookies until they are evenly distributed.

4. Fill and Re-Roll the Cake:

• Once the cake roll has cooled completely in the towel, gently and carefully unroll it flat on your work surface.
• Evenly spread the prepared Oreo cream cheese filling over the entire surface of the unrolled cake, leaving a small (about ½-inch) border along the edges.
• Gently re-roll the cake (this time without the towel!), starting from the same short end you started with before, ensuring the filling stays intact and the roll remains tight.

5. Chill the Cake Roll:

• Tightly wrap the filled cake roll in plastic wrap.
• Place the wrapped roll, seam-side down, on a platter or baking sheet and refrigerate for at least 1 hour (or up to 4 hours) to allow the filling to firm up and the cake to set in its shape.

6. Decorate and Serve:

• Once chilled, unwrap the cake roll and place it on a serving platter.
• Melt the white chocolate in the microwave in short bursts or over a double boiler until smooth.
• Drizzle the melted white chocolate over the top of the cake roll in a decorative pattern.
• While the white chocolate is still wet, decorate with whole Oreo cookies and sprinkle with extra crushed Oreos.
• Let the chocolate drizzle set briefly. Slice the roll into 1- to 1.5-inch thick “sushi” portions and serve immediately.

The rolling of the warm cake is the most important technique to master!

Troubleshooting

Cake rolls can be intimidating, but these tips can help:

• Problem: Cake cracked when unrolling or re-rolling.
  • Solution: The cake must be rolled up in the towel while it’s still hot from the oven. This is the most crucial step. If it cools even slightly before the first roll, it’s more likely to crack. Ensure it wasn’t overbaked, as dry cake also cracks more easily. Unroll and re-roll gently and slowly.
• Problem: Cake stuck to the parchment paper or the towel.
  • Solution (Parchment): Grease the pan and the parchment paper before adding batter.
  • Solution (Towel): Be generous when dusting the kitchen towel with powdered sugar; this creates a non-stick layer.
• Problem: Filling is oozing out the sides when re-rolling.
  • Solution: Don’t overfill the cake. Leave a small border (about ½ to 1 inch) around the edges of the cake when spreading the filling. Don’t press too hard when re-rolling. Chilling the filling briefly before spreading can also help.
• Problem: Cream cheese filling is lumpy.
  • Solution: Ensure the cream cheese and butter were fully softened to room temperature before beating. Beat them together until completely smooth before adding the powdered sugar. Sifting the powdered sugar also helps.

Don’t be afraid if you get a small crack – the decoration can often hide it!

Tips and Variations

Let’s customize this fun “sushi roll” cake:

• Tip: Use a thin, lint-free kitchen towel for rolling the cake. A thick terry cloth towel will imprint an undesirable texture on the cake.
• Variation: Use a different flavor of cake mix, like devil’s food for a deeper chocolate flavor, or even a white cake mix for a “Golden Oreo” version.
• Tip: Crush your Oreos to a mix of fine crumbs and some slightly larger pieces for the best texture in the filling.
• Variation: Add other flavorings to the cream cheese filling, like ½ teaspoon of peppermint extract for a mint-Oreo version, or a tablespoon of smooth peanut butter.
• Tip: For the neatest slices, use a long, sharp serrated knife and wipe the blade clean between each cut. Chilling the decorated roll well helps with clean slices.
• Variation: Instead of a white chocolate drizzle, use a dark chocolate ganache (equal parts hot cream and chopped dark chocolate, stirred until smooth and slightly cooled).
• Variation: Use different types of Oreos, like Golden Oreos, Mint Oreos, or Peanut Butter Oreos, and adjust the filling flavor accordingly.

A fantastic base for many creative cake roll flavors!

Serving and Pairing Suggestions

This Oreo Cream Cheese “Sushi Roll” Cake is an impressive dessert perfect for celebrations.

Serving: Serve chilled, sliced into 1- to 1.5-inch thick rounds to showcase the beautiful swirl.

Pairing & Occasions:

• Birthday Parties: A fun and delicious alternative to a traditional layer cake.
• Holiday Dessert Tables: An elegant and impressive addition to any dessert spread.
• Special Occasions: Perfect for showers, anniversaries, or any event where a special homemade dessert is desired.
• Beverages: Pairs wonderfully with a cold glass of milk, a cup of coffee, or an espresso.

Its unique presentation makes it a true conversation starter!

Nutritional Information

This is an indulgent dessert featuring cake mix, cream cheese frosting, and cookies. Nutritional info is highly approximate (per slice, assuming 10-12 slices):

• Calories: 350-500+
• Fat: 18-28+ grams
• Saturated Fat: 8-15+ grams (from butter, cream cheese, oil in cake)
• Cholesterol: 50-80+ mg (from eggs, butter, cream cheese)
• Sodium: 300-500+ mg (from cake mix, cream cheese)
• Total Carbs.: 45-60+ grams
• Dietary Fiber: 1-2 grams
• Sugars: 30-45+ grams (Very high from sugar, cake mix, powdered sugar, Oreos)
• Protein: 4-6 grams

Definitely a special occasion treat, high in sugar and fat. Enjoy in moderation!

Print

Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

The Oreo Cream Cheese “Sushi Roll” Dessert is a cake roll featuring a thin chocolate cake layer (made from a mix) baked in a jelly roll pan. While hot, the cake is rolled in a powdered sugar-dusted towel to cool, which sets its shape. Once cooled, it’s unrolled and spread with a homemade Oreo cream cheese filling (cream cheese, butter, powdered sugar, vanilla, crushed Oreos), then re-rolled, chilled until firm, and decorated with a white chocolate drizzle and more Oreos before slicing.

Q&A:

Q: Can I make this cake roll ahead of time? A: Yes! It’s actually best made ahead. You can bake, fill, and roll the cake a day in advance and keep it tightly wrapped in the refrigerator. Decorate with the chocolate drizzle and Oreo garnishes closer to serving time for best appearance.

Q: How do I store the finished cake roll? A: Store the finished, decorated cake roll covered in the refrigerator for up to 3-4 days.

Q: Can I freeze the cake roll? A: Yes, cake rolls freeze very well. Freeze the filled and rolled cake before adding the final drizzle and Oreo garnishes. Wrap it tightly in multiple layers of plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then decorate before serving.

Q: My cake cracked when I unrolled it. Can I fix it? A: Small cracks are common, especially for first-time cake rollers! Don’t worry. The creamy filling often acts like a delicious “glue” to hold it together. Once you spread the filling and re-roll it, the cracks will be on the inside. Chill it well, and it will hold its shape. A generous drizzle on top can hide any surface imperfections.

Q: Do I have to use a jelly roll pan? A: A 10×15-inch jelly roll pan is highly recommended because it has sides and is the right size to create a thin, even cake layer that’s easy to roll. A standard rimmed half-sheet baking pan (approx. 13×18) is too large; you would need to increase the batter amount or carefully spread it to a 10×15 rectangle.