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Oreo Cream Cheese Cheesecake Sushi Roll Dessert

A delightful twist on traditional cheesecake, this Oreo Cream Cheese Cheesecake Sushi Roll Dessert combines creamy cheesecake filling with the crunch of crushed Oreos, all presented in a fun sushi-inspired style.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 1 package (8 oz) cream cheese, softened Use high-quality cream cheese for richer flavor.
  • 1 tub (8 oz) whipped topping High-quality whipped topping recommended.
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
Main Ingredients
  • 1 package (15.25 oz) Oreo cookies, crushed (reserve some for garnish) Crush to fine crumbs.
  • 2-3 large flour tortillas or wraps Thin and soft; consider flavored wraps for a twist.

Method
 

Preparation
  1. In a large bowl, combine the softened cream cheese, whipped topping, powdered sugar, and vanilla extract. Beat with a hand mixer until smooth and creamy.
  2. Crush the Oreos into fine crumbs using a food processor or by putting them in a zip-lock bag and smashing them with a rolling pin.
  3. Gently fold the crushed Oreos into the cream cheese mixture until evenly distributed.
  4. Lay a tortilla flat on a clean surface. Spread a generous layer of the cheesecake filling evenly across the tortilla, leaving a small margin around the edges.
  5. Starting at one end, carefully roll up the tortilla tightly, ensuring that the filling stays inside. Repeat with remaining tortillas.
  6. Place the rolled tortillas in the refrigerator for at least 30 minutes to firm up.
  7. Once chilled, slice each roll into bite-sized pieces and sprinkle with additional crushed Oreos for garnish. Serve on a platter.

Notes

For serving, consider pairing with fresh berries, chocolate syrup, or vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing as texture may be compromised.