Oreo Sushi Rolls (The Sweetest No-Bake Dessert You’ll Ever Try)
Okay, confession time: I made Oreo sushi on a lazy weekday afternoon just for fun — and it ended up being the most adorable and addictive little dessert I’ve made in forever. I wasn’t expecting much (it’s Oreos and milk, after all), but once I took that first bite? Instant obsession.
It’s soft, creamy, a little chewy, and totally delicious — like a cross between a dessert roll and a nostalgic childhood snack. The best part? No baking, no fancy tools, and it comes together in 20 minutes flat.
Honestly, if you love Oreos even half as much as I do, you’re going to want to bookmark this one immediately. It’s a total crowd-pleaser, especially with kids — or, let’s be real, anyone with a sweet tooth.
Ingredients
- 24 regular Oreos (about 1 standard package)
- 3 tablespoons milk (plus 2 extra teaspoons for the filling)
- Optional: extra Oreos for topping or decoration
You’ll also need:
- Plastic wrap or parchment paper
- A rolling pin (or even a wine bottle!)
- A food processor (helpful but not required)
Note: You can use any milk — dairy or non-dairy — and since Oreos are vegan, this can easily be made dairy-free!
Instructions
- Separate the cookies.
Carefully twist each Oreo to separate the cookie halves. Use a butter knife or spoon to scrape the cream into a small bowl. Set aside. - Crush the cookies.
Place all the cookie halves into a food processor and blend until you get fine, sand-like crumbs. No food processor? Just put the cookies in a zip-top bag and crush them with a rolling pin. - Make the Oreo dough.
Add 3 tablespoons of milk to the crushed cookies and pulse again until the mixture forms a soft dough. If you’re doing this by hand, mix it with a spoon or your hands until it holds together like playdough. - Roll out the dough.
Place a sheet of plastic wrap or parchment paper on your counter. Press the dough into a rough square shape, then roll it out evenly with your rolling pin. Aim for about ¼ inch thick. Trim the edges to make a nice clean rectangle or square. - Make the filling.
In the bowl with the Oreo cream, add 2 teaspoons of milk and stir until smooth. It should be spreadable, like frosting. If it feels too stiff, add a tiny splash more milk. - Spread and roll.
Spread the cream mixture evenly over the rolled-out cookie dough. Then, using the plastic wrap to help you, carefully roll it up like a sushi roll. Try to keep the roll tight as you go. - Chill (optional but helpful).
Wrap the roll in plastic and place it in the fridge for 10–15 minutes. This helps it firm up and makes slicing much easier. - Slice and serve.
Use a sharp knife (a little warm water helps!) to slice the roll into small sushi-like rounds. Serve right away, or chill until ready to eat.
Tips & Tricks
- If your dough is too dry or crumbly, just add milk one teaspoon at a time until it holds together.
- If the roll feels too soft to slice, chill it for a few extra minutes in the fridge.
- Use a gentle sawing motion when slicing — don’t press down too hard or the roll might squish.
- No rolling pin? A wine bottle or water bottle works just fine in a pinch.
- This is a fun one to make with kids — they love helping roll and slice the “sushi” pieces!
Storage and Serving Suggestions
- Store in an airtight container in the fridge for up to 4 days. They taste even better chilled!
- These are perfect for parties, potlucks, or lunchbox treats — no utensils needed.
- Want to dress them up? Drizzle with melted chocolate or sprinkle crushed Oreos on top before serving.
FAQs
Can I use a different kind of Oreo?
Absolutely! Golden Oreos, flavored Oreos, or even those crazy seasonal ones all work — just make sure the cookie-to-cream ratio is similar.
What if I don’t have a food processor?
No problem. Just place the cookies in a zip-top bag and crush them with a rolling pin or heavy cup until you get fine crumbs. It takes a little elbow grease but works great.
Do I have to chill the roll before slicing?
It’s not required, but I definitely recommend it. Chilling helps the roll hold its shape and makes slicing cleaner and easier.
These Oreo sushi rolls are one of those recipes that feels silly at first… until you try it. And then suddenly you’re making them again, and again, and again. They’re just so fun — and way too easy not to try at least once.
Oreo Sushi Rolls
Ingredients
- 20 Oreo cookies filling removed and reserved if using
- 2 tablespoons milk or melted butter
- 2 –3 tablespoons Oreo cream Nutella, peanut butter, or cream cheese (for filling)
- Optional: 1–2 strawberries or ½ banana thinly sliced
- Optional: 1 tablespoon rainbow sprinkles or mini chocolate chips
Instructions
- Separate the Oreo cookies and remove the cream filling. Set aside if using.
- Crush the cookie halves in a food processor or zip-top bag into fine crumbs.
- Mix the crushed cookies with milk or melted butter until a pliable dough forms.
- Roll out the dough between two sheets of parchment paper into a thin rectangle.
- Spread your filling of choice (e.g., Oreo cream, Nutella, peanut butter) evenly over the dough.
- Add sliced fruit or sprinkles if using.
- Carefully roll the dough into a tight log using the parchment paper to guide it.
- Chill the roll in the refrigerator for 30–60 minutes until firm.
- Slice into 1-inch pieces with a sharp serrated knife, wiping the knife clean between cuts.
Video
Notes
- You can mix Oreo cream with cream cheese or Nutella for a smoother, richer filling.
- For best results, roll the dough gently and chill thoroughly before slicing.
