Looking for a fun twist on traditional cheesecake? This no-Oreo cream cheese cheesecake sushi roll takes all the creamy goodness of cheesecake and transforms it into an eye-catching, bite-sized dessert — no oven required and no cookies involved.
Ideal for parties, brunch spreads, or an after-dinner treat, this no-bake roll swaps the classic Oreo crust for a lighter, cookie-free version that focuses purely on cheesecake, fruit, and a soft wrap. Think of it as a hybrid between a dessert sushi roll and a handheld mini cheesecake — easy to slice, serve, and impress.
Ingredients
This recipe makes about 12 sushi-style slices.
For the Cheesecake Filling
- One package of cream cheese (8 ounces), softened
- One third cup powdered sugar
- One teaspoon vanilla extract
- One tablespoon lemon juice (optional, for brightness)
- One cup whipped topping or whipped cream
For the Wrap and Filling
- Two large flour tortillas (or thin crepes)
- One banana, sliced lengthwise
- Half cup sliced strawberries or other fresh berries
- Honey or maple syrup, for drizzling
- Crushed graham crackers or toasted nuts (optional, for garnish)
Preparation Time
- Prep time: 15 to 20 minutes
- Chill time: 30 to 60 minutes
- Total time: Up to 1 hour and 15 minutes
Step-by-Step Instructions
Step 1: Make the Cheesecake Filling
- In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice (if using) until smooth.
- Gently fold in the whipped topping until fully incorporated and creamy. Set aside.
Step 2: Assemble the Sushi Rolls
- Lay one tortilla or crepe flat on a clean surface.
- Spread a thick, even layer of cheesecake filling across the entire surface, leaving a half-inch border.
- Arrange banana slices and berries horizontally along the bottom third of the wrap.
- Drizzle with a small amount of honey or maple syrup, if desired.
Step 3: Roll and Chill
- Carefully roll the tortilla up tightly from the fruit side, like a sushi roll.
- Wrap the roll in plastic wrap and refrigerate for 30 to 60 minutes to firm up.
- Repeat with the second tortilla if making a double batch.
Step 4: Slice and Serve
- Once chilled, unwrap and slice each roll into one-inch rounds using a sharp knife.
- Garnish with crushed graham crackers, toasted nuts, or extra fruit on top.
- Serve immediately, or store covered in the refrigerator for up to 24 hours.
Serving Suggestions
- Serve on a platter with toothpicks for easy party bites.
- Drizzle with chocolate or fruit syrup before serving for extra flair.
- Pair with iced coffee or herbal tea for a light dessert.
- For a brunch board, include alongside mini pancakes, fruit skewers, and granola bars.
Nutritional Highlights
| Nutrient | Per Slice (1 of 12) |
|---|---|
| Calories | 110 |
| Protein | 2 grams |
| Total Fat | 7 grams |
| Saturated Fat | 4 grams |
| Carbohydrates | 10 grams |
| Fiber | 1 gram |
| Sugars | 6 grams |
| Sodium | 95 milligrams |
Key Benefits:
- Lighter than traditional cheesecake with no crust or cookies.
- Includes fresh fruit for fiber and antioxidants.
- Ideal for portion control and lower sugar intake.
- No baking required, making it perfect for warm-weather prep.
Tips for Best Results
- Use a sharp serrated knife to slice without squashing the roll.
- If using delicate crepes, chill the filling first so it spreads easily.
- Keep the roll tightly wrapped during chilling to preserve shape.
- Swap in seasonal fruits like kiwi, mango, or raspberries for variety.
Variations to Try
- Use cinnamon-flavored tortillas for added flavor.
- Add a thin layer of peanut butter before the cheesecake mixture for a nutty twist.
- Create mini rolls using smaller tortillas and cut into bite-sized pinwheels.
- Make it dairy-free with vegan cream cheese and coconut whipped topping.
The No-Oreo Cream Cheese Cheesecake Sushi Roll is proof that a showstopping dessert does not need to be complicated. With no baking, minimal ingredients, and endless customization options, this sweet sushi-inspired treat is a creative way to enjoy cheesecake flavors in a fun, fresh format.