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Blueberry Cheesecake Sushi Rolls

Blueberry Cheesecake Sushi Rolls

These Blueberry Cheesecake Sushi Rolls are a fun, no-bake dessert featuring a creamy cheesecake filling, sweet blueberry preserves, and a soft coconut-coated outer layer. Perfect for parties, holidays, brunches, or whenever you want an eye-catching dessert that's easy to make and impossible to resist.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Servings: 8
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • For the Cheesecake Filling:
  • 8 oz 225 g cream cheese, softened
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream whipped to stiff peaks
  • For the Blueberry Layer:
  • 1 cup blueberry preserves or homemade blueberry compote
  • 1 tablespoon fresh lemon juice
  • For the Rice Layer:
  • 2 cups cooked sushi rice
  • 2 tablespoons granulated sugar
  • 1 tablespoon rice vinegar
  • ½ teaspoon vanilla extract optional
  • ½ cup shredded coconut
  • Optional Outer Wrap:
  • 2 sheets nori for appearance or fruit leather
  • Garnish:
  • Fresh blueberries
  • Fresh mint leaves
  • Powdered sugar
  • Extra shredded coconut

Method
 

  1. Prepare the Cheesecake Filling:
  2. Beat the softened cream cheese until smooth.
  3. Add the powdered sugar and vanilla extract.
  4. Fold in the whipped cream until light and fluffy.
  5. Refrigerate for 20 minutes.
  6. Prepare the Blueberry Filling:
  7. Combine the blueberry preserves with the lemon juice.
  8. Stir until smooth.
  9. Let cool completely if using homemade blueberry compote.
  10. Prepare the Rice:
  11. Cook the sushi rice according to package directions.
  12. Stir in the sugar, rice vinegar, and vanilla extract while the rice is still warm.
  13. Allow the rice to cool until just warm.
  14. Assemble the Rolls:
  15. Lay a sheet of parchment paper or a bamboo sushi mat on your work surface.
  16. Spread the rice into an even rectangle.
  17. Sprinkle with shredded coconut.
  18. Spread a thin layer of blueberry preserves over the rice.
  19. Pipe or spoon a thick strip of cheesecake filling across the center.
  20. Carefully roll into a tight log.
  21. Wrap tightly in plastic wrap.
  22. Chill:
  23. Refrigerate the rolls for 2 hours or until firm.
  24. Slice & Garnish:
  25. Remove the plastic wrap.
  26. Trim both ends.
  27. Slice into even rounds using a sharp knife.
  28. Garnish with fresh blueberries, mint leaves, shredded coconut, and a light dusting of powdered sugar.
  29. Serve chilled.

Notes

Full-fat cream cheese produces the creamiest filling.
Chill thoroughly before slicing for clean, even pieces.
Wipe the knife clean between cuts.
Don't overfill the rolls to prevent cracking.
Homemade blueberry compote adds the freshest flavor.
Keep refrigerated until ready to serve