If I have to turn on my oven in the middle of summer, someone has made a big mistake! I’m all about desserts that require zero baking—the kind of treat you can whip up while running out the door to a party. That’s why these Oreo Sushi Rolls have become my absolute favorite go-to dessert for last-minute gatherings or even quick holiday fixes.

Seriously, getting people excited about a dessert that only needs Oreos, cream cheese, and a little chill time is my specialty. It looks so fancy when you slice it, but trust me, it’s ridiculously easy. This recipe is practically famous in my house for saving the day when you realize you forgot a dessert!

Why You Will Love Making Oreo Sushi Rolls

I’m telling you, these little guys are magic because they solve so many dessert problems at once. You don’t need any fancy equipment, and they come together shockingly fast—most of the time is just waiting for the fridge to do its job! It’s the easiest way to look like a baking genius.

No-Bake Convenience

Since we aren’t turning on the oven, these are perfect for those blazing hot summer days when you’d rather not heat up the kitchen. They’re fast, too; you’re only actively working for about 20 minutes before they chill out.
Kid-Friendly Fun

If you have little helpers, put them on the rolling and decorating team! Kids absolutely love mixing the dark Oreo dough and then getting creative with the colorful sprinkles and chocolate drizzles. It turns dessert-making into playtime.
Crowd-Pleasing Flavor Profile

Honestly, who doesn’t love Oreos and cream cheese? That rich, slightly tangy filling wrapped in that dark, crumbly outside—it’s what happy memories taste like. They disappear instantly at any party I bring them to, I promise!

Essential Ingredients for Perfect Oreo Sushi Rolls

The beauty of this recipe is how few things you actually need, but you have to treat those few things right! If you’re looking for other easy baked goods, I’ve got this amazing recipe for peanut butter cookie bars that follows a similar simple ingredient list. But back to the sushi rolls—the key here is making sure your cream cheese is actually soft enough.

Seriously, don’t rush the cream cheese! If it’s cold, it won’t mix evenly with the cookies, and you’ll end up with hard little chunks instead of that perfect, pliable dough we need to roll up. Take it out an hour before you start. It makes all the difference in getting a smooth mixture.

For the Oreo Sushi Rolls Filling

You need 8 ounces of full-fat cream cheese, and it just *has* to be softened to room temperature—no shortcuts allowed here!
One whole package, about 14.3 ounces, of those classic Oreo cookies. These have to be finely crushed. I mean dust-level fine. If you have crumbs that are too big, your log won’t hold shape when you slice it, so put in the effort here!
We need 1/4 cup of powdered sugar to help bind the filling together, plus we keep extra powdered sugar handy for the coating later.

For the Decorative Coating and Drizzle

This is where we trick people into thinking we slaved over these treats! You’ll want about 1/4 cup of milk chocolate chips and 1/4 cup of white chocolate chips. Make sure they are good quality because they are going to shine!

Plus, you’ll need your chosen outer layer for rolling. I usually go with rainbow sprinkles because they look the most fun, but finely crushed nuts work great if you want a different texture. Remember that extra powdered sugar we mentioned? That’s for rolling the log to keep it from sticking to the plastic wrap!

Step-by-Step Instructions for Oreo Sushi Rolls

Okay, now we get to the fun part! This is totally straightforward, but the patience requirement during the chilling phases is real. If you want the best results for your future Oreo Sushi Rolls slices, don’t try to rush the cold time. If you’re short on time later, check out this amazing no-bake cheesecake recipe, but for these rolls, chilling is non-negotiable!

A quick kitchen secret: when crushing those Oreos, definitely use a food processor if you have one! Just pulse it a few times until you get a fine, almost flour-like sand. That fine texture is what prevents your log from cracking later on.

Mixing the Oreo Base

Grab your biggest bowl! Dump in that softened cream cheese, all those finely crushed Oreos, and that 1/4 cup of powdered sugar we set aside earlier for the mix. Now, you have to beat this until they are *fully* combined. If you’re using a stand mixer, use the paddle attachment. If you’re going old school with a sturdy spoon, roll up your sleeves! You want it looking like one uniform, dark dough—no white streaks allowed.

Shaping and Chilling the Oreo Sushi Rolls Log

Lay out a big sheet of plastic wrap on the counter. Dump your thick dough right onto the plastic wrap. Now, use the wrap to help you squeeze and roll it tightly. Shape it into a nice, even log, about an inch and a half thick. You have to twist the ends of the plastic wrap really tight like it’s an old candy wrapper. This log needs serious alone time in the fridge—at least two good hours, or honestly, until it’s rock solid. You can’t coat a soft log, trust me!

Coating and Decorating the Oreo Sushi Rolls

Once your log is firm, unwrap it! Set up your coating station: put down extra powdered sugar (or sprinkles, or nuts) on a flat plate. Roll that chilled log all over until it’s totally covered. It should look beautiful and matte now! Separately, melt your milk chocolate chips and white chocolate chips. Do this gently in the microwave, stirring every fifteen seconds so they don’t scorch. Once they are liquid smooth, grab a fork and drizzle them back and forth over your coated roll in pretty, messy lines.

Final Set and Slicing

The chocolate drizzle now needs to harden up! Pop that decorated log back into the fridge for a final 15 minutes. This step is important so the drizzle doesn’t smear when you slice it. When it’s done chilling, use a sharp knife to cut the log into neat, 1-inch thick rounds, and you’re ready to serve these amazing Oreo Sushi Rolls!

Tips for Making the Best Oreo Sushi Rolls

Look, even the easiest recipes can go a little sideways if you don’t respect the dough! I always keep a few tricks up my sleeve just in case things aren’t looking perfectly smooth, like when I’m trying to sneak dessert into a busy afternoon. These little adjustments stop minor issues from becoming disasters. If you liked how quickly the peanut butter cookie bars came together, you’ll appreciate these quick fixes here, too!

Achieving the Right Dough Consistency

If you grab your dough and it feels way too soft—almost greasy—to roll into that nice tight log shape, don’t panic and dump it! That usually means your cream cheese wasn’t quite cold enough when you started mixing, or maybe your kitchen is just really warm today. Just wrap up what you have briefly and pop it back in the fridge for an extra 30 minutes. It firms up fast, and then you can shape your log without messing up the plastic wrap.

Crushing Technique for Smooth Oreo Sushi Rolls

I can’t stress this enough: those Oreos must be almost powder! If you see huge chunks, your log will crack apart when you slice it, and that’s not the look we’re going for. If you’re using that noisy food processor, try using the pulse setting instead of just letting it run continuously. Pulsing keeps the temperature down and really gets those cookies broken down into the fine crumb structure that makes the whole filling smooth and easy to handle.

Creative Variations for Your Oreo Sushi Rolls

Just because this is a simple recipe doesn’t mean we can’t get creative, right? Once you nail the basic log shape, you can start playing around with the toppings and fillings. I love looking at recipes like these chocolate chip sandwich cookies and thinking about how I can adapt that flavor profile into a roll. Don’t be afraid to switch things up a bit!

Alternative Drizzles and Coatings

If you aren’t feeling the dual chocolate drizzle, you have other options! That caramel sauce suggestion from the recipe notes works beautifully—it adds a lovely salty depth that complements the dark cookie. Or, think seasonally! For Christmas, I use red and green sprinkles, or I swap the sprinkles entirely for some crushed peppermint candies rolled over the outside. That peppermint crunch with the soft center is just amazing.

Flavor Twists in the Filling

You can definitely boost the complexity right there in the filling while it’s mixing with the cream cheese. Try mixing in about a teaspoon of pure vanilla extract right before you start folding in the Oreos. It just makes everything taste richer. For my coffee-loving friends, a tiny, tiny pinch—maybe 1/4 teaspoon—of instant espresso powder mixed in gives the chocolate flavor a serious depth without making it taste like coffee. It’s subtle, but oh so good!

Serving Suggestions for Oreo Sushi Rolls

These Oreo Sushi Rolls are so rich and chocolatey, they really shine next to something simple. Honestly, they are amazing next to a giant glass of cold milk, but if you’re serving them after dinner, you need a little something extra to cut through that sweetness. They go perfectly with a nice hot cup of coffee!

Perfect Drink Pairings

If you’re feeling fancy and want a kick, try pairing these with a slightly bitter espresso drink. I love making a quick tiramisu espresso martini to have alongside them—the coffee flavor really deepens the chocolate notes in the roll. If you’ve got kids around, though, stick to that dependable tall glass of cold milk; it’s a classic for a reason!

Presentation Ideas

Presentation matters, even for no-bake treats! When you cut those beautiful slices, don’t just dump them on a plain white plate. Take a fine-mesh sieve and just dust a little bit of unsweetened cocoa powder lightly over the platter before you arrange the rolls. That little bit of dark contrast makes those white chocolate drizzles really pop. It takes zero effort but looks super sophisticated!

Storage and Reheating Instructions for Oreo Sushi Rolls

This is crucial because we aren’t baking these, remember? Since they are full of cream cheese, these little sushi rolls need to stay chilled if you want them to hold that perfect sliceable shape we worked so hard to get. You certainly can’t put these in the microwave or the oven; that would be a disaster of melted filling!

Refrigeration Guidelines

You must keep your finished Oreo Sushi Rolls in an airtight container. If you just leave them uncovered in the fridge, they’ll dry out quickly or start absorbing weird smells. When stored properly, they stay fantastic for about a week! Sometimes I even make a batch on Sunday just knowing they’ll be a perfect grab-and-go afternoon snack through Friday.

Frequently Asked Questions About Oreo Sushi Rolls

It’s funny, even with the easiest recipes, people always have a few last-minute burning questions before they dive in! I get it; you want your first batch of Oreo Sushi Rolls to be absolutely perfect. Over the years, I’ve collected the best answers for the most common snags. If you’re looking for more simple, no-fuss baking inspiration, you should check out this guide to easy no-bake cheesecake recipes, which works on the same simple principles!

Can I freeze Oreo Sushi Rolls?

Oh yes, you absolutely can! If you’re making these for a big event or just want to have some on hand for whenever a cookie craving hits, freezing is wonderful for these guys. Just make sure you wrap the log—or even the already-sliced rounds—really tightly. Use a layer of plastic wrap first, and then wrap that tightly in aluminum foil. Then just let them thaw overnight in the refrigerator before serving. They come out tasting as fresh as the day you made them!

What type of Oreo cookie works best for Oreo Sushi Rolls?

I stick to the original, classic chocolate sandwich cookie every single time. The standard one gives you that perfect dark, almost black color and the right amount of cookie crunch without adding too much extra sweetness from fillings. If you use Mint Oreos or Peanut Butter Oreos, they will work, but just know the flavor profile will change a bit! If you want the purest flavor for your Oreo Sushi Rolls, stick to the original.

How thick should I slice the rolls?

I always aim for about 1-inch thick rounds, just like you would slice a standard log of cookie dough or maybe a rich salami! Slicing them too thin can make them fall apart when you pick them up, especially after the chocolate drizzle is added. One inch gives you that perfect, satisfying bite where you get a great ratio of filling to the sugary exterior coating. Don’t eyeball it too much—use a ruler if you need to!

Share Your Oreo Sushi Rolls Creations

Now that you have the secrets to the flattest, creamiest, most delicious Oreo Sushi Rolls on the block, I really want to see what you came up with! This recipe is just too fun not to share the results. Did you stick with the sprinkles, or did you get wild and try my suggestion to use crushed peppermint? Did you successfully make that caramel drizzle work?

Don’t be shy! Head down to the comments section below and let me know how they turned out. Honestly, reading your feedback and seeing your photos makes my day—it reminds me why I love sharing these fast and fun recipes!

If you loved how quickly these came together, you should absolutely check out the About page to see what other quick fixes and fun flavor combinations I’m working on in my kitchen. Give these rolls a star rating if you loved them—it helps other busy cooks find the best no-bake treats!

Oreo Sushi Rolls

Author: cocktailmixguide.com
Total Time: 140 min
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Simple, no-bake dessert rolls made with crushed Oreos and cream cheese, rolled in a sweet coating.

Ingredients

Scale

1 package (8 ounces) cream cheese, softened
1 package (14.3 ounces) Oreo cookies, finely crushed
1/4 cup powdered sugar, plus extra for dusting
1/4 cup milk chocolate chips, melted
1/4 cup white chocolate chips, melted
1/4 cup rainbow sprinkles or crushed nuts (optional coating)

Instructions

Combine the softened cream cheese, crushed Oreos, and 1/4 cup powdered sugar in a medium bowl. Mix until fully combined and a dough forms.
Place the mixture on a sheet of plastic wrap. Use the wrap to shape the mixture into a log, about 1.5 inches in diameter.
Wrap the log tightly and refrigerate for at least 2 hours, or until firm.
Once firm, unwrap the log. Place extra powdered sugar, sprinkles, or nuts on a flat plate.
Roll the chilled log in the coating material until fully covered.
Melt the milk and white chocolate chips separately in the microwave in short intervals, stirring until smooth.
Drizzle the melted chocolates over the coated log in a decorative pattern.
Return the log to the refrigerator for 15 minutes to set the chocolate.
Slice the log into 1-inch thick rounds before serving.

Notes

Use a food processor to crush the Oreos finely for the best texture.
If the cream cheese mixture is too soft to shape, chill it for 30 minutes before forming the log.
You can substitute the chocolate drizzle with caramel sauce.

Prep Time: 20 min
Cook Time: 0 min
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 250
Sugar: 25
Sodium: 150
Fat: 15
Saturated Fat: 8
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 28
Fiber: 1
Protein: 3
Cholesterol: 25

Keywords: Oreo, sushi, dessert, no bake, cream cheese, chocolate, sweet roll