Red Velvet Cheesecake Sushi Roll Dessert Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
