Ingredients
Equipment
Method
- Crush the golden sandwich cookies into fine crumbs. Mix with dry strawberry gelatin powder and melted butter until it resembles wet sand. Spread on a plate.
- Beat softened cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped heavy cream gently.
- Flatten slices of pound cake or crustless soft white bread completely with a rolling pin.
- Lay a flattened cake slice on a piece of plastic wrap. Spread a layer of cheesecake filling evenly over the cake.
- Place hulled strawberries end-to-end in a line along the bottom edge of the cake slice.
- Using the plastic wrap to help, roll the cake tightly over the strawberries, forming a tight cylinder. Twist the ends of the plastic wrap to seal.
- Refrigerate the wrapped rolls for at least 2 hours, or freeze for 45 minutes until firm.
- Unwrap the firm rolls and press them firmly into the prepared strawberry crunch coating until entirely covered.
- Using a very sharp knife wiped clean between cuts, slice the rolls into 1-inch thick dessert sushi pieces.
- Melt white chocolate with coconut oil. Drizzle over the sliced sushi rolls and garnish with graham cracker crumbs before serving.
Notes
Always wipe your knife clean with a damp towel between every single cut to ensure the beautiful strawberry center stays clean and visible.