Oreo Cream Cheese Cheesecake Sushi Roll Dessert

October 18, 2025 by youssef

1. Bake the Cake:

Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, leaving a slight overhang on the sides for easy removal.
In a large bowl, prepare the cake batter according to the package directions, using the eggs, oil, water, and vanilla extract. Mix until smooth.
Pour the batter into the prepared pan, spreading it into an even layer with a spatula.
Bake for 12-15 minutes, or until the top of the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.

2. Roll the Cake to Cool:

While the cake is baking, lay a clean, lint-free kitchen towel on a flat surface. Generously dust the towel with powdered sugar.
As soon as the cake is out of the oven, carefully invert it onto the powdered-sugar-dusted towel. Gently peel away the parchment paper.
Starting from one of the short ends, use the towel to carefully but snugly roll the warm cake into a log. This initial roll, done while warm, trains the cake to hold its shape and prevents cracking later.
Allow the rolled cake to cool completely on a wire rack, seam-side down.

3. Prepare the Filling:

In a medium mixing bowl, use an electric mixer to beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, and continue beating until the mixture is fully combined and fluffy.
Using a spatula, gently fold in the 1/2 cup of crushed Oreos until they are evenly distributed.

4. Assemble the Roll:

Once the cake is completely cool, carefully unroll it. It will lie flat.
Spread the Oreo cream cheese filling evenly over the entire surface of the cake, leaving a small ½-inch border around the edges.
Gently but firmly, re-roll the cake (without the towel this time) into a tight log.
Wrap the finished roll snugly in plastic wrap and refrigerate for at least 1 hour to allow it to set and firm up.

5. Garnish and Serve:

Just before serving, place the chilled cake roll on a serving platter. Drizzle the melted white chocolate over the top.
Decorate with whole Oreo cookies and a sprinkle of the extra crushed Oreos.
For clean slices, use a sharp knife that has been warmed under hot water and wiped dry. Slice the roll into 1-inch portions and serve immediately.

For Neat Slices: Always use a hot, clean knife. Run the blade under very hot water, wipe it dry, and then make your cut. Repeat this process for each slice for a pristine presentation.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tip: You can prepare the entire roll (without the white chocolate and final Oreo garnish) a day in advance. Keep it wrapped in plastic wrap in the fridge, then add the toppings right before serving.