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Red Velvet Cheesecake Sushi Roll Dessert

Red Velvet Cheesecake Sushi Roll Dessert That's Simply Irresistible

Explore the delightful Red Velvet Cheesecake Sushi Roll Dessert that's perfect for parties, blending rich cream cheese with moist red velvet cake.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Red Velvet Cake Mix Use homemade for a softer roll
  • 3 large Eggs Can use aquafaba for a vegan alternative
  • ½ cup Vegetable Oil Melted coconut oil can be used for a lighter twist
  • 1 cup Water No substitution needed
  • 2 tsp Vanilla Extract Almond extract can be a variation
For the Cheesecake Filling
  • 8 oz Cream Cheese Softened, low-fat options work if desired
  • ¼ cup Unsalted Butter Swap with vegan butter for dairy-free
  • 1 cup Powdered Sugar Can use confectioners' erythritol for sugar-free
  • ¼ cup Chopped Pecans Optional, can be omitted or replaced with walnuts
For the Topping
  • ¼ cup White Chocolate Melted, choose dairy-free chocolate for a vegan option
  • 2 tbsp Raspberry or Strawberry Sauce Optional, chocolate or caramel sauces are great swaps
  • Powdered Sugar For dusting, no substitutions necessary

Equipment

  • jelly roll pan
  • Mixing Bowl
  • Electric mixer
  • Sharp Knife
  • parchment paper
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a jelly roll pan.
  2. In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, water, and vanilla extract.
  3. Mix until everything is well blended and pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean.
  4. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  5. Beat softened cream cheese, unsalted butter, and powdered sugar until smooth and creamy to make the cheesecake filling.
  6. Carefully loosen the edges of the cooled cake and invert onto parchment paper. Roll the cake tightly into a log shape and refrigerate for at least 30 minutes.
  7. Unroll the cake, spread the cheesecake filling evenly, and re-roll tightly. Chill in the fridge for at least an hour.
  8. Slice into sushi-sized pieces, drizzle with melted white chocolate and berry sauce, and dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 36gProtein: 3gFat: 16gSaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Serve at room temperature for the best flavor, and avoid reheating as it may alter the creamy filling's texture.

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