Oreo Mocha Cheesecake Roll Recipe

If you adore the perfect harmony of rich chocolate, bold coffee, and creamy cheesecake, you’re in for a real treat with this Oreo Mocha Cheesecake Roll. This dessert beautifully blends a moist mocha cake with a luscious Oreo-studded cheesecake filling, all rolled up in a stunning spiral that’s as eye-catching as it is delicious. Whether you’re aiming to impress guests or indulge yourself, this Oreo Mocha Cheesecake Roll brings an unforgettable twist on classic favorites that’s guaranteed to brighten any occasion.

this Recipe

Ingredients You’ll Need

Gathering the right ingredients for this Oreo Mocha Cheesecake Roll is a breeze. Each one plays a key role in building layers of flavor, texture, and that irresistible mocha-cheesecake combo you’ll fall in love with instantly.

• All-purpose flour (¾ cup): Provides the structure for the soft, spongy mocha cake base.
• Cocoa powder (¼ cup): Adds deep chocolate richness that perfectly complements the coffee notes.
• Instant coffee or espresso powder (1 tsp): Intensifies the mocha flavor without overpowering the cake.
• Baking powder (½ tsp): Helps the cake rise to lofty, tender perfection.
• Salt (¼ tsp): Balances and enhances the sweetness for a well-rounded taste.
• Large eggs (4): Create the cake’s airy texture while enriching the flavor.
• Granulated sugar (¾ cup): Sweetens the cake while aiding in its delicate crumb.
• Vanilla extract (1 tsp): Adds warm, subtle notes that harmonize all the flavors.
• Hot water (2 tbsp): Activates the cocoa and coffee flavors for a robust mocha essence.
• Cream cheese (8 oz, softened): The creamy heart of the cheesecake filling, smooth and rich.
• Powdered sugar (¼ cup): Sweetens the cheesecake filling without gritty texture.
• Heavy whipping cream (1 cup, cold): Whipped to stiff peaks for a light, airy filling texture.
• Crushed Oreo cookies (8–10): Provide delightful crunch and classic cookie flavor inside the filling.
• Crushed Oreos (optional topping): For that extra cookie crunch on top.
• Chocolate drizzle or ganache (optional topping): Adds luxurious richness and visual appeal.
• Whipped cream swirls (optional topping): Lightly decorate and add a creamy finish to each slice.

How to Make Oreo Mocha Cheesecake Roll

Step 1: Prepare the Mocha Cake Batter

Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper, lightly greased for easy release. In a medium bowl, whisk together the all-purpose flour, cocoa powder, instant coffee powder, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar until thick, pale, and fluffy — this usually takes about 5 minutes and is key for a light cake. Stir in the vanilla extract and hot water to intensify the mocha flavor. Gently fold in your dry ingredients, careful not to deflate the batter, keeping it airy and tender.

Step 2: Bake and Roll the Cake

Pour the mocha cake batter evenly into your prepared pan, smoothing the surface with a spatula. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched. While still warm, invert the cake onto a clean kitchen towel dusted generously with powdered sugar—this prevents sticking when rolling. Carefully peel off the parchment and roll the cake up in the towel from the short side, then let it cool completely in this rolled shape. This step ensures your cake doesn’t crack when filled.

Step 3: Make the Oreo Cheesecake Filling

For the luscious filling, beat softened cream cheese with powdered sugar and vanilla extract until perfectly smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form—this brings a delightful lightness to the dense cream cheese. Gently fold the whipped cream and the crushed Oreo cookies into the cream cheese mixture, keeping the texture airy but rich, with crunchy Oreo bits dispersed throughout.

Step 4: Assemble the Oreo Mocha Cheesecake Roll

Unroll your cooled cake carefully, smoothing out any creases. Spread the luscious Oreo cheesecake filling evenly over the entire surface, reaching all the way to the edges. Tuck yourself in for the fun part: roll the cake back up tightly but gently, this time without the kitchen towel. Wrap the roll in plastic wrap and refrigerate for at least two hours, allowing the filling to set beautifully and the flavors to meld.

Step 5: Add the Finishing Touches

Once chilled and firm, unwrap your Oreo Mocha Cheesecake Roll and dress it up! Drizzle melted chocolate or ganache over the top, scatter extra crushed Oreos, and add whipped cream swirls for a decorative and indulgent presentation. Slice into thick, generous rounds and get ready to wow yourself and everyone lucky enough to share this dessert.

How to Serve Oreo Mocha Cheesecake Roll

Garnishes

Elevate your Oreo Mocha Cheesecake Roll by topping it with a drizzle of silky chocolate ganache, freshly whipped cream swirls, and a sprinkle of crushed Oreos. These garnishes not only enhance the visual appeal but add layers of texture and flavor that make every bite extra special.

Side Dishes

Pairing this dessert with a cup of freshly brewed espresso or a creamy latte complements the mocha notes perfectly. For a lighter touch, fresh berries or a small scoop of vanilla bean ice cream offer a refreshing counterbalance to the rich, indulgent roll.

Creative Ways to Present

For a stunning party centerpiece, arrange several slices on a platter with edible flowers or a dusting of cocoa powder. You can also serve single portions on dessert plates with artful swirls of chocolate sauce or a neat dollop of whipped cream, turning each slice into a little masterpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Oreo Mocha Cheesecake Roll keeps beautifully when wrapped tightly with plastic wrap and stored in the refrigerator. It stays fresh for up to 3 days, so you can enjoy its indulgent flavors without rushing.

Freezing

If you want to save some for later, wrap the roll tightly in plastic wrap and then foil, freezing it for up to one month. Thaw overnight in the refrigerator before serving to preserve its creamy texture and rich flavors.

Reheating

This dessert is best enjoyed chilled, so reheating isn’t recommended. If you prefer it slightly softer, you can let slices sit at room temperature for 10 to 15 minutes, but keep it out no longer to maintain freshness.

FAQs

Can I use regular coffee instead of instant coffee powder?

Instant coffee powder is ideal here because it dissolves completely and intensifies the mocha flavor without adding moisture. Using brewed coffee might affect the batter’s texture, so sticking with instant is best.

Why do I need to roll the cake while it’s warm?

Rolling the cake warm helps it “remember” the rolled shape and prevents cracks when you add the filling and roll it back up. Cooling it rolled also makes the final roll smoother and easier to handle.

Can I make the Oreo Mocha Cheesecake Roll gluten-free?

Absolutely! Replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend, ensuring it contains xanthan gum for the best texture. The cake might be slightly more delicate but still delicious.

How many Oreos should I crush for the filling?

The recipe calls for 8 to 10 crushed Oreos, which gives a nice balance of cookie bits throughout the filling without overwhelming the creamy texture. Feel free to adjust to your cookie-loving level!

Can I prepare this dessert a day in advance?

Yes, the Oreo Mocha Cheesecake Roll actually benefits from spending extra time chilled. Preparing it a day ahead allows flavors to meld and the filling to set firmly, making slicing and serving even easier.

Final Thoughts

There’s something incredibly satisfying about this Oreo Mocha Cheesecake Roll that makes it an all-time favorite in my kitchen. The way the rich mocha cake hugs the creamy, Oreo-filled cheesecake is pure magic. I can’t wait for you to try making it yourself—once you do, this dessert will surely have a permanent spot in your recipe collection and your heart!