Description
A creative and delicious dessert sushi roll featuring a vanilla cookie crust, creamy cheesecake filling, and fresh strawberries, topped with strawberry preserves and white chocolate drizzle. This no-bake treat combines the flavors of strawberry shortcake with an elegant sushi presentation perfect for parties or special occasions.
Ingredients
Cookie Base
- 1 package vanilla sandwich cookies (about 36 cookies)
- 1/4 cup unsalted butter, melted
Cream Cheese Filling
- 1/2 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
Assembly and Toppings
- 1 cup fresh strawberries, finely chopped
- 1/4 cup strawberry preserves
- 1/2 cup white chocolate chips, melted (for drizzling)
Instructions
- Prepare the Cookie Base: Crush the vanilla sandwich cookies into fine crumbs using a food processor. Mix with the melted butter until the mixture resembles wet sand. Press this mixture into a thin, even layer on a piece of parchment paper to form the “sushi rice” base.
- Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Assemble the Sushi Roll: Spread the cream cheese mixture evenly over the cookie crust. Top with finely chopped strawberries and drizzle with strawberry preserves.
- Roll and Chill: Carefully roll the cookie and cheesecake mixture into a log shape using the parchment paper to guide the roll. Wrap the roll in plastic wrap and chill in the refrigerator for at least 2 hours to set.
- Slice and Serve: Once chilled, slice the roll into sushi-style pieces. Drizzle with melted white chocolate and serve.
Notes
- For best results, use room temperature cream cheese to ensure smooth mixing.
- Allow the roll to chill thoroughly to make slicing easier and cleaner.
- Use a sharp knife warmed under hot water to get cleaner slices when serving.
- Leftovers should be stored covered in the refrigerator and consumed within 3 days.
