Ingredients
Scale
- 24 Oreo cookies (regular or flavored)
- 5 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: fruit preserves, cocoa powder, or flavored Oreos for variations
Instructions
- Place Oreos in a food processor and blend into fine crumbs. If you do not have a processor, crush them in a sealed bag with a rolling pin.
- Transfer crumbs to a bowl and mix with melted butter until fully coated. The mixture should resemble wet sand.
- Lay out parchment paper or plastic wrap on a flat surface. Spread the Oreo mixture evenly into a rectangle about ½ inch thick. Press down firmly with a spatula to compact the crust. Refrigerate for 15 minutes to set.
- In a mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, whisking until fluffy. Stir in vanilla extract. For variations, add cocoa powder, a spoonful of fruit preserves, or flavored extracts.
- Remove the Oreo base from the refrigerator. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
- Using the parchment paper, carefully roll the dessert from one side to the other, forming a tight roll just like sushi. Work slowly to prevent cracks.
- Wrap the roll tightly in plastic wrap and refrigerate for at least 2 to 3 hours, or overnight for best results.
- When ready to serve, unwrap the roll and slice into even sushi-style rounds using a sharp knife. Wipe the blade clean between cuts for neat slices.
- Arrange on a serving platter. Optional: dust lightly with powdered sugar or drizzle with chocolate sauce before serving.
Notes
This dessert is no-bake and requires only refrigeration to set.
You can experiment with different Oreo flavors for endless variations.
Slices are portion-controlled, making this a great choice for parties and events.
- Prep Time: 25