Red Velvet Cheesecake Sushi Roll Dessert Recipe

Introduction

These Red Velvet Cheesecake Sushi Rolls offer a playful twist on classic dessert flavors. Combining moist red velvet cake with creamy cheesecake filling, they create an eye-catching treat that’s perfect for any occasion. Easy to prepare and delightful to serve, they’re sure to impress your guests.

Ingredients

• 1 box red velvet cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 cup water
• 1 tsp vanilla extract
• 8 oz full-fat cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• ¼ cup chopped pecans (optional)
• ¼ cup white chocolate, melted
• 2 tbsp raspberry or strawberry sauce (optional)
• Powdered sugar, for dusting

Instructions

1. Step 1: Preheat the oven to 350°F (177°C) and line a 9×13-inch sheet pan with parchment paper. Lightly grease the paper to prevent sticking.
2. Step 2: In a bowl, whisk together the cake mix, eggs, vegetable oil, water, and vanilla extract until smooth and well combined.
3. Step 3: Pour the batter into the prepared pan and spread it evenly. Bake for 14–16 minutes until a toothpick inserted comes out clean.
4. Step 4: Let the cake cool for 5 minutes, then carefully roll it up with the parchment paper into a log shape. Allow it to cool completely to set the shape.
5. Step 5: To make the filling, beat the softened cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, then beat until fluffy. Fold in chopped pecans if using.
6. Step 6: Gently unroll the cooled cake and spread the cheesecake filling evenly over the surface.
7. Step 7: Roll the cake tightly again, using parchment paper or plastic wrap to help. Wrap it securely and chill in the refrigerator for at least 1 hour to firm up.
8. Step 8: Slice the chilled roll into 1-inch pieces. Drizzle with melted white chocolate and raspberry or strawberry sauce if desired.
9. Step 9: Dust with powdered sugar before serving chilled.

Tips & Variations

• For a smoother filling, omit the pecans or substitute with finely chopped walnuts or almonds.
• Use homemade red velvet cake if preferred, making sure it is thin and flexible enough to roll without cracking.
• If the cake cracks when rolling, don’t worry—decorative drizzles and powdered sugar help conceal imperfections while adding flavor.
• Try adding a layer of fresh raspberries or strawberries inside the roll for an extra fruity touch.

Storage

Store the cheesecake sushi rolls in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the whole roll wrapped tightly in plastic wrap. Thaw in the fridge overnight before slicing and serving. Reheat is not recommended—serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade red velvet cake?

Yes, homemade red velvet cake works well as long as it is soft and thin enough to roll without breaking. Sheet cakes are ideal for this recipe.

Can I skip the nuts?

Absolutely. The pecans are optional and can be left out if you prefer a smoother filling or have nut allergies.

Red Velvet Cheesecake Sushi Roll Dessert Recipe

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★★★★★

4.9 from 139 reviews

This Red Velvet Cheesecake Sushi Roll is a creative and visually stunning dessert that combines the deep red flavor of red velvet cake with a creamy cheesecake filling. Rolled up like sushi, it’s easy to slice and serve, decorated with melted white chocolate, optional raspberry sauce, and a dusting of powdered sugar for an elegant finish. Perfect for celebrations, this dessert offers a fun twist on traditional red velvet cake with smooth, rich textures and a vibrant presentation.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake Base:

• 1 box red velvet cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 cup water
• 1 tsp vanilla extract

For the Cheesecake Filling:

• 8 oz full-fat cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• ¼ cup chopped pecans (optional)

For Topping:

• ¼ cup white chocolate, melted
• 2 tbsp raspberry or strawberry sauce (optional)
• Powdered sugar, for dusting

Instructions

1. Bake the Cake Layer: Preheat your oven to 350°F (177°C). Line a 9×13-inch sheet pan with parchment paper and lightly grease it to prevent sticking. In a bowl, whisk together the red velvet cake mix, eggs, vegetable oil, water, and vanilla extract until the batter is smooth and free of lumps. Pour the batter evenly into the prepared pan and bake in the preheated oven for 14–16 minutes until the cake is set and a toothpick inserted in the center comes out clean. Let the cake cool for 5 minutes, then carefully roll it up with the parchment paper into a log shape. Let it cool completely to make rolling with filling easier.
2. Make the Filling: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy using a hand or stand mixer. Gradually add the powdered sugar and vanilla extract, continuing to beat until the filling is light and fluffy. If desired, gently fold in the chopped pecans to add a crunchy texture to the creamy filling.
3. Roll It Up: Unroll the cooled cake gently on a flat surface. Spread the cheesecake filling evenly across the surface of the cake, ensuring a consistent layer. Roll the cake back up tightly using the parchment paper or plastic wrap to help you shape it into a neat log. Wrap the log well and chill it in the refrigerator for at least 1 hour to allow the filling to set and flavors to meld.
4. Slice and Decorate: Once chilled, slice the cake roll into 1-inch thick pieces using a sharp knife. Arrange the slices on a serving platter. Drizzle melted white chocolate over the slices, and if desired, add raspberry or strawberry sauce for extra flavor and visual appeal. Finish by dusting the rolls lightly with powdered sugar before serving chilled.

Notes

• You can substitute the boxed cake mix with a homemade red velvet cake recipe as long as the cake texture remains soft and thin enough to roll.
• Optionally omit pecans for a smoother cheesecake filling without nuts.
• If the cake cracks while rolling, don’t worry — decorate with white chocolate and powdered sugar to disguise any imperfections and still enjoy delicious results.
• The cake roll can be frozen whole before slicing; wrap tightly and thaw overnight in the refrigerator before slicing and serving.
• Use parchment paper when rolling the cake for easy handling and to prevent sticking.

Keywords: red velvet cheesecake roll, red velvet sushi dessert, cheesecake filling dessert, no-bake cheesecake roll, creative red velvet dessert