Strawberry Shortcake Cheesecake Sushi Rolls

Save this recipe on:

These Strawberry Shortcake Cheesecake Sushi Rolls are the perfect blend of creativity and indulgence. With the sweet tang of ripe strawberries, a velvety layer of cheesecake filling, and a crunchy graham cracker crust on the outside, each bite is a unique dessert experience. Inspired by the playful presentation of sushi, these dessert rolls are fun to make and even more fun to eat, making them perfect for parties, brunches, or just a fancy treat at home.

The outer layer mimics traditional sushi rice, but it’s actually a sweetened rice or cake crumble that hugs a luscious cream cheese filling and juicy whole strawberries. Once rolled and sliced, these bite-sized delights are topped with a dollop of whipped cream and a halved strawberry for a picture-perfect finish that’s both elegant and whimsical.

Why You’ll Love This Strawberry Shortcake Cheesecake Sushi Rolls Recipe

• A fun, eye-catching twist on classic strawberry shortcake and cheesecake.
• No baking required—ideal for quick dessert prep.
• Perfect for kids and adults alike.
• Easy to customize with different fruits or cookie coatings.
• Great make-ahead dessert for events.

---

Preparation Phase & Tools to Use

To get started, you’ll need a few essential tools to achieve the perfect roll:

• Plastic wrap or sushi mat: Helps shape and roll the dessert tightly.
• Sharp knife: Necessary for clean slicing without squishing the rolls.
• Mixing bowls: For whipping the cream cheese filling and preparing the coating.
• Spatula: Helps spread the filling evenly.
• Chilling tray or plate: Keeps your rolls firm and ready to serve.

Each tool plays a vital role in preserving the structure, texture, and clean presentation of your sushi rolls. Skipping one could make the process messier or the result less visually appealing.

---

Preparation Tips

Make sure your cream cheese is softened to room temperature before mixing for a silky-smooth filling. Use fresh, firm strawberries to hold their shape inside the roll. When rolling, apply gentle but firm pressure to maintain structure without squeezing out the filling. To make slicing easier, chill the roll in the fridge for at least 30 minutes before cutting. For a cleaner look, wipe your knife with a damp towel between cuts. If you want extra crunch or flavor, toast your graham cracker crumbs slightly before coating the outside.

---

Ingredients for Strawberry Shortcake Cheesecake Sushi Rolls

• 1 1/2 cups cooked sushi rice (sweetened with 2 tbsp sugar and 1 tbsp rice vinegar)
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup heavy whipping cream
• 8–10 fresh strawberries, hulled
• 1/2 cup crushed graham crackers (or golden Oreos for variation)
• 1 sheet nori (optional, for structure or aesthetics)
• Extra strawberries (halved, for topping)
• Whipped cream (for topping)
• Plastic wrap (for rolling)

---

Step 1: Prepare the Sweet Rice Base

---

Step 2: Make the Cheesecake Filling

In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture gently. You want a light, fluffy texture that balances the dense rice layer.

---

Step 3: Assemble the Rolling Station

Lay a piece of plastic wrap on a clean, flat surface or sushi mat. Spread an even layer of sweet rice onto the wrap in a rectangle (approx. 7×9 inches). Make sure it’s packed tightly with no gaps. If you’re using a nori sheet, place it between the rice and the wrap for a more defined roll.

---

Step 4: Add the Filling and Strawberries

Spread a layer of the cheesecake filling evenly over the rice, leaving about an inch at the top edge clean to seal the roll. Align 3–4 strawberries across the center horizontally. Choose berries of similar size to keep the roll even.

---

Step 5: Roll It Up

Using the wrap or mat, lift the edge of the rice and roll it over the strawberries, pressing gently but firmly to keep everything tight. Continue rolling until sealed. Wrap the roll in plastic wrap and chill in the fridge for at least 30–60 minutes to firm up.

---

Step 6: Coat with Graham Cracker Crumbs

Spread crushed graham cracker crumbs on a plate. Unwrap the roll and gently roll it in the crumbs until the outside is fully coated. You can lightly press the crumbs in so they stick better.

---

Step 7: Slice and Garnish

Using a sharp knife (dipped in warm water and wiped dry), slice the roll into even pieces. Clean the knife between each cut. Top each piece with a small swirl of whipped cream and a halved strawberry for a stunning presentation.

---

Notes

This dessert is a delightful mix of textures and flavors, but balance is key. Avoid overstuffing with too many strawberries or cream, as it can make the roll difficult to slice and serve. Chilling the roll before cutting is essential for maintaining structure. You can also swap out strawberries for other berries like raspberries or blueberries for variety. Using golden Oreos instead of graham crackers for the outer layer can add a sweeter, cookie-like crunch.

---

Watch Out for These Mistakes While Cooking

• Skipping the chilling phase: The roll will fall apart when slicing.
• Using warm rice: Can melt the cream cheese filling and create a mess.
• Overfilling: Makes rolling difficult and uneven.
• Dull knife: Will squish the roll instead of slicing cleanly.
• Not sealing the roll tightly: Can cause filling to leak out.

---

Storage Instructions

Store leftover rolls in an airtight container in the refrigerator for up to 2 days. For best taste and texture, consume within 24 hours. Do not freeze, as the cream cheese filling and strawberries do not thaw well and can become watery. If making ahead, store uncut rolls and slice just before serving to maintain the freshest presentation.

---

Estimated Nutrition (Per Roll Slice)

• Calories: 150–180 kcal
• Protein: 2g
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 17g
• Sugar: 11g
• Fiber: 1g
• Sodium: 70mg

---

Frequently Asked Questions

Can I make these rolls a day ahead?

Yes! Just keep them wrapped and chilled, and slice them right before serving.

Can I use regular rice instead of sushi rice?

Sushi rice is preferred because it’s stickier and holds shape better, but you can use short-grain rice with added sugar and vinegar as an alternative.

Can I use other fruits besides strawberries?

Absolutely. Raspberries, blueberries, or even thin mango strips work beautifully.

What if I don’t have a sushi mat?

Plastic wrap works just fine. It gives enough flexibility and control when rolling.

Can I make this gluten-free?

Yes, just use gluten-free graham crackers or crushed cookies for the coating.

How do I prevent the roll from falling apart?

Chill it thoroughly before slicing and use a sharp knife cleaned between cuts.

Can I skip the nori sheet?

Yes, the nori is optional and mostly for structure or aesthetics. It’s not essential.

How long can I store the leftovers?

Up to 2 days in the fridge, but best eaten within the first 24 hours.

---

Conclusion

Strawberry Shortcake Cheesecake Sushi Rolls are a playful and elegant way to enjoy classic dessert flavors in a new format. They’re perfect for impressing guests, elevating a brunch spread, or treating yourself to something special. With simple ingredients, a bit of prep, and lots of creativity, you can roll your way into a new favorite no-bake dessert. Don’t forget to chill, slice with care, and enjoy every creamy, fruity, crunchy bite.

---

Print

Save this recipe on: