Description
These playful, no-bake Oreo sushi rolls are a whimsical, chocolatey treat with a creamy center—perfect for kids, parties, or a fun kitchen project. They come together in just 20 minutes and are endlessly customizable with your favorite candies or fruit.
Ingredients
- 24 Oreo cookies (regular, not double-stuffed; about 255g)
- 2 tablespoons milk (whole or 2%, or non-dairy milk)
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- Reserved Oreo cream filling
- Gummy candies (like gummy worms or strips, optional)
- Fresh strawberries, sliced thin (optional)
- Fruit leather or fruit roll-ups (optional)
- Shredded coconut (optional)
- Melted white or dark chocolate (optional)
Instructions
- Separate the Oreo cookies—set the cream filling aside in a bowl, and place the cookies in your food processor. (If using a bag, place cookies inside and crush with a rolling pin.) Pulse or crush until you have fine crumbs with no large pieces left.
- Pour the cookie crumbs into a medium mixing bowl. Add 2 tablespoons of milk (start with less—you can always add more if it’s too dry). Mix until the crumbs come together into a soft, slightly sticky dough. If it’s too crumbly, add a teaspoon more milk at a time.
- Place a large sheet of parchment paper or plastic wrap on your work surface. Scoop the Oreo dough onto it. Place another sheet on top, and use a rolling pin (or your hands) to flatten the dough into a rectangle about 8×10 inches and 1/4 inch thick. Chill for 5 minutes if sticky.
- In a bowl, combine the softened cream cheese, powdered sugar, and reserved Oreo cream filling. Beat with a spoon or hand mixer until smooth and fluffy.
- Spread the cream cheese filling evenly over the Oreo dough, leaving a 1/2-inch border on all sides. Lay a few strips of gummy candy, fruit leather, or thinly sliced strawberries along one long edge.
- Using the parchment paper as a guide, gently roll the dough up (like a jelly roll) into a tight log. If it cracks, press gently to seal or patch with extra dough.
- Wrap the log tightly in the parchment paper and refrigerate for at least 30 minutes to firm up for clean slicing.
- Unwrap the chilled log and use a sharp knife to cut into 1/2- to 3/4-inch rounds. Wrap some pieces with fruit leather strips or sprinkle with shredded coconut. Drizzle with melted chocolate if desired.
- Arrange your Oreo sushi rolls on a platter and serve. Enjoy with chopsticks for extra fun!
Notes
For best results, use regular Oreos (not double-stuffed). Chill the roll before slicing for clean pieces. Get creative with fillings and toppings—try fruit, candies, or even a stripe of jam. For gluten-free or dairy-free, use suitable cookie and cream cheese substitutes. Store leftovers in the fridge for up to 3 days or freeze the unsliced log for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 sushi roll piece (
- Calories: 110
- Sugar: 9
- Sodium: 80
- Fat: 5
- Saturated Fat: 2.5
- Carbohydrates: 15
- Fiber: 0.5
- Protein: 1
Keywords: Oreo sushi, no-bake dessert, kids dessert, party treat, easy Oreo recipe, fun dessert, cream cheese filling, chocolate sushi, Oreo rolls