Creamy Strawberry Cheesecake Mochi

Strawberry Cheesecake Mochi is a delightful fusion of Japanese mochi and classic cheesecake. These soft, chewy rice cakes are filled with a luscious strawberry cheesecake center, offering a perfect balance of sweetness and creaminess. The combination of fruity strawberry, rich cream cheese, and chewy mochi makes this treat a unique and irresistible dessert.

Why You’ll Love This Recipe

• Perfect Fusion Dessert – Combines the best of Japanese mochi and creamy cheesecake in one bite.
• Soft and Chewy Texture – The mochi exterior is delightfully chewy, complementing the smooth cheesecake filling.
• Naturally Sweet and Fruity – Fresh strawberries add a refreshing flavor to the rich cheesecake center.
• Easy to Make at Home – With just a few ingredients, you can create this delicious treat in your own kitchen.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cheesecake Filling:

• Cream cheese
• Powdered sugar
• Fresh strawberries (finely chopped or blended)
• Vanilla extract

For the Mochi Dough:

• Glutinous rice flour (sweet rice flour)
• Granulated sugar
• Water
• Cornstarch (for dusting)
• Red or pink food coloring (optional)

Directions

1. Prepare the Cheesecake Filling – In a mixing bowl, beat cream cheese, powdered sugar, vanilla extract, and strawberries until smooth. Scoop small portions onto a parchment-lined tray and freeze until firm.
2. Make the Mochi Dough – In a microwave-safe bowl, mix glutinous rice flour, sugar, and water until smooth.
3. Cook the Mochi Dough – Microwave the mixture in intervals, stirring between each, until it becomes thick and sticky.
4. Cool and Dust – Once cooked, let the dough cool slightly. Dust a surface with cornstarch and transfer the dough onto it.
5. Divide and Shape – Cut the dough into equal portions, flatten each piece, and place a frozen cheesecake filling in the center.
6. Wrap the Mochi – Gently stretch and fold the dough over the filling, sealing it completely. Roll into a smooth ball.
7. Chill and Serve – Place the mochi in the refrigerator for a few minutes before serving.

Servings and Timing

• Servings: Makes about 8-10 mochi
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Chill Time: 30 minutes
• Total Time: About 55 minutes

Variations

• Chocolate Strawberry Cheesecake Mochi – Add cocoa powder to the cheesecake filling for a chocolate twist.
• Matcha Mochi – Add a teaspoon of matcha powder to the mochi dough for a subtle earthy flavor.
• Berry Blend – Mix raspberries or blueberries into the cheesecake filling for extra fruity flavor.
• Vegan Option – Use dairy-free cream cheese for a plant-based version.

Storage/Reheating

• Storage – Keep the mochi in an airtight container in the refrigerator for up to 3 days.
• Freezing – Store in the freezer for up to a month. Let them thaw for a few minutes before eating.
• Reheating – Mochi is best enjoyed cold, but if needed, microwave for a few seconds to soften.

FAQs

What is mochi made of?

Mochi is made from glutinous rice flour, water, and sugar, giving it a chewy and stretchy texture.

Can I make this recipe without a microwave?

Yes, you can steam the mochi dough over medium heat for about 10-15 minutes instead.

Why is my mochi too sticky?

If the dough is too sticky to handle, use more cornstarch when shaping. Avoid adding too much water to the batter.

Can I use frozen strawberries for the filling?

Yes, but thaw and drain them before blending to avoid excess moisture.

How do I keep mochi soft?

Store them in an airtight container at room temperature for a few hours or refrigerate them to keep them fresh. Avoid freezing for too long, as they can become too hard.

Can I use regular rice flour instead of glutinous rice flour?

No, only glutinous rice flour (sweet rice flour) will give mochi its signature chewy texture.

How do I prevent mochi from tearing?

Be gentle when stretching the dough, and don’t overfill with cheesecake to avoid breakage.

Is mochi gluten-free?

Yes, glutinous rice flour is naturally gluten-free, making this dessert safe for those with gluten sensitivities.

Can I make this recipe ahead of time?

Yes, you can prepare the cheesecake filling in advance and store it in the freezer until ready to assemble.

What other fillings can I use?

You can try red bean paste, Nutella, peanut butter, or other flavored cheesecakes for variety.

Conclusion

Strawberry Cheesecake Mochi is a delightful treat that brings together the chewy texture of mochi and the creamy richness of cheesecake. Whether enjoyed as a snack or dessert, these little bites are sure to impress with their unique flavor and soft, melt-in-your-mouth texture. Try this easy recipe and indulge in a delicious fusion of Japanese and Western flavors!

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• Author: asma
• Total Time: 1 hour 30 minutes
• Yield: 6-8 pieces 1x
• Diet: Vegetarian

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Description

Experience the perfect fusion of Japanese mochi and strawberry cheesecake in this delightful treat! These Strawberry Cheesecake Mochi feature a chewy rice flour exterior filled with a luscious, creamy strawberry cheesecake center. Each bite is soft, slightly chewy, and bursting with fruity, tangy sweetness. Perfect for dessert lovers looking for a unique, handheld indulgence!

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Ingredients

Units USM Scale 1x2x3x

For the Cheesecake Filling:

• 4 oz (115g) cream cheese, softened
• 2 tablespoons powdered sugar
• 2 tablespoons strawberry jam or purée
• 1/2 teaspoon vanilla extract

For the Mochi Dough:

• 1 cup (120g) glutinous rice flour (Mochiko)
• 1/4 cup (50g) granulated sugar
• 3/4 cup (180ml) water
• 1/2 teaspoon strawberry extract (optional)
• Cornstarch or potato starch (for dusting)

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Instructions

Prepare the Cheesecake Filling:

1. Mix the Filling: In a bowl, beat together cream cheese, powdered sugar, strawberry jam, and vanilla extract until smooth.
2. Freeze: Scoop teaspoon-sized portions onto a parchment-lined tray and freeze for at least 1 hour, or until firm.

Make the Mochi Dough:

1. Mix Ingredients: In a microwave-safe bowl, whisk together glutinous rice flour, sugar, water, and strawberry extract until smooth.
2. Microwave & Stir: Cover with plastic wrap and microwave for 1 minute. Stir, then microwave for another 30 seconds. Repeat once more until the dough is thick and sticky.
3. Cool & Dust: Let the mochi dough cool slightly, then transfer it onto a cornstarch-dusted surface.

Assemble the Mochi:

1. Divide & Flatten: Cut the mochi dough into equal portions and flatten each into a small disc.
2. Fill & Seal: Place a frozen cheesecake filling in the center of each disc. Gently stretch and seal the mochi around the filling, pinching the edges together.
3. Final Touch: Roll in cornstarch to prevent sticking and refrigerate for at least 30 minutes before serving.

Notes

• Use cornstarch generously to prevent sticking while shaping the mochi.
• For extra strawberry flavor, add a drop of pink food coloring to the dough.
• Best enjoyed fresh, but they can be stored in the fridge for 2-3 days.

• Prep Time: 20 minutes
• Cook Time: 3 minutes
• Category: Dessert
• Method: No-Bake, Microwave
• Cuisine: Japanese-Fusion