Ingredients
- Graham crackers: 1 1/2 cups, finely crushed
- Melted butter: 6 tablespoons
- Cream cheese: 8 ounces, softened
- Powdered sugar: 1/2 cup
- Heavy cream: 1 cup
- Vanilla extract: 1 teaspoon
- Fresh strawberries: 1 pint, sliced
- Strawberry jam: 1/4 cup
Instructions
- Step 1: Prepare the Graham Cracker Base: Combine the crushed graham crackers and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of a 9×13 inch pan. Refrigerate for 15 minutes.
- Step 2: Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Step 3: Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture along with the vanilla extract.
- Step 4: Assemble the Sushi Rolls: Spread the cheesecake filling evenly over the chilled graham cracker crust. Arrange the sliced strawberries in a single layer on top of the filling.
- Step 5: Roll and Slice: Using the parchment paper or plastic wrap to lift the short side of the cheesecake. Gently roll the cheesecake, similar to how sushi is rolled, into a tight log. Wrap it tightly and refrigerate for at least 2 hours to allow the cheesecake to set.
- Step 6: Serve: Using a sharp knife, carefully slice the cheesecake roll into 1-inch thick "sushi" rolls. Drizzle with strawberry jam before serving.
Notes
- Store leftover cheesecake sushi rolls in an airtight container in the refrigerator for up to 3 days.
- Since these are nobake, there's no reheating needed – enjoy them straight from the fridge for the best texture!
- Serve these delightful rolls with a dollop of whipped cream and extra fresh strawberry slices for an elegant presentation.
- For easier rolling, ensure your graham cracker base is firm and the cheesecake filling is thoroughly chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American