Red Velvet Cheesecake Sushi Roll isn’t just a treat it’s a celebration rolled into every slice. This creative twist on dessert combines the rich, cocoa-kissed flavor of red velvet cake with a luscious cheesecake filling, all shaped like your favorite sushi rolls. It’s indulgent, eye-catching, and shockingly easy to make.
Why This Red Velvet Cheesecake Sushi Roll Will Steal Your Heart
There’s something magical about turning a classic cake into a roll like wrapping up joy in every slice. This Red Velvet Cheesecake Sushi Roll is a cross between a cake roll and a cheesecake, with a fun sushi-style twist. It’s soft, creamy, and decadent. And just wait till you drizzle that white chocolate and raspberry sauce on top pure bliss!
Red Velvet Cheesecake Sushi Roll
Equipment
- Jelly Roll Pan
- Mixing Bowl
- Electric mixer or whisk
- Kitchen Towel
- Plastic Wrap
Ingredients
Cake
- 1 box Red Velvet Cake Mix or homemade batter
- 3 large Eggs
- 0.5 cup Vegetable Oil
- 1 cup Water
- 1 teaspoon Vanilla Extract
- 3 tablespoons Powdered Sugar for dusting towel
Filling
- 8 oz Cream Cheese softened
- 0.25 cup Unsalted Butter softened
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Toppings
- 0.25 cup Pecans chopped
- 0.25 cup White Chocolate melted
- 2 tablespoons Raspberry or Strawberry Sauce for drizzling
This roll is perfect for birthdays, anniversaries, or just those days when you want to feel fancy without pulling out a thousand tools. And let’s be honest, it looks impressive. Like, “I totally spent all day on this Red Velvet Cheesecake Sushi Roll,” even though you didn’t.
What You’ll Need: Simple Ingredients, Big Flavor
- 1 box red velvet cake mix (or your homemade red velvet cake if you’re feeling extra)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar (for the filling)
- 1 tsp vanilla extract (for the filling)
- 1/4 cup pecans, chopped
- 1/4 cup white chocolate, melted
- 2 tbsp raspberry or strawberry sauce (for drizzling)
Anna’s Tips: Use room temperature cream cheese for that ultra-smooth filling. And dusting your towel with powdered sugar? Non-negotiable. It keeps the roll from sticking and adds that bakery-style finish.
How to Make Red Velvet Cheesecake Sushi Roll
Step 1: Bake the Cake Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper yes, this step matters! Mix the cake mix with eggs, oil, water, and vanilla extract until smooth. Pour the batter into the prepared pan and spread it evenly.
More recipes I love: Oreo Cream Cheese Cheesecake Sushi Roll
Bake for 12-15 minutes or until a toothpick comes out clean. This is the base of your Red Velvet Cheesecake Sushi Roll masterpiece.
Step 2: The Magic Roll While your cake bakes, lay a clean kitchen towel flat and dust it generously with powdered sugar.
When the cake is done, immediately invert it onto the towel. Peel off the parchment paper gently (go slow, like you’re opening a love letter). Then roll the cake up in the towel, starting at the short end. Let it cool completely like this to set the shape of your Red Velvet Cheesecake Sushi Roll.
Step 3: Make the Cream Cheese Filling In a bowl, beat cream cheese and butter until silky smooth. Slowly add the powdered sugar and vanilla extract. Taste it. Swoon a little. This is the good stuff that brings the cheesecake flavor to your sushi roll.
Step 4: Roll Again Unroll your cooled cake gently. Don’t panic if the edges are a bit wonky you’ll cover that up with toppings.
Spread the filling evenly across the cake, then roll it back up, this time without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour (overnight if you want a firmer Red Velvet Cheesecake Sushi Roll).
Step 5: Decorate Like a Dessert Diva Drizzle melted white chocolate across the top, Jackson Pollock-style. Sprinkle those chopped pecans like you’re adding a crown. Finish with a zigzag of raspberry or strawberry sauce.
Slice and serve. The roll should look like sweet sushi pieces little bites of Red Velvet Cheesecake Sushi Roll joy.
Why It Works
This recipe combines two show-stopping favorites: red velvet cake and creamy cheesecake. The roll format keeps it fresh and fun. Plus, it’s way easier to portion (or over-portion I’m not judging).
The pecans add crunch. The chocolate? Drama. And that berry drizzle? Sweet-tart balance. It’s the kind of dessert that makes people close their eyes while eating. This Red Velvet Cheesecake Sushi Roll hits every note.
FAQs
Can I make this dessert ahead of time?
Yes, and you should! It tastes even better chilled. Just keep your Red Velvet Cheesecake Sushi Roll in the fridge until serving.
What if I don’t have a jelly roll pan?
Use a regular baking sheet, but note that the cake will be thinner. Watch the bake time closely so your Red Velvet Cheesecake Sushi Roll doesn’t overbake.
Can I freeze the cake roll?
Absolutely. Wrap tightly in plastic and foil. Defrost in the fridge before serving your Red Velvet Cheesecake Sushi Roll.
How do I avoid cracks while rolling the cake?
Roll it while it’s still warm and pliable. The powdered sugar towel trick helps too don’t skip it!
One Last Note from Anna
This Red Velvet Cheesecake Sushi Roll is more than just dessert. It’s the kind of treat that makes people feel loved. If you try it, tag me in your photos or send me a message. Seeing your creations makes my heart full.
Happy rolling!
More recipes I love: Peach Pie Cruffins
