Strawberry Cheesecake Mochi

pink mochis filled with strawberry cheesecake on a wooden board

Strawberry Cheesecake Mochi

4.93 from 13 votes

These strawberry mochi are not your usual strawberry mochi. The mochi wraps, made with glutinous rice flour, are filled with a velvety cheesecake and reveal a center of fresh, juicy strawberries, delivering a delightful explosion of flavors in every bite.

Course: Dessert

Cuisine: Japanese

Yield: mochi

Calories: 258kcal

Author: Emma Choi

Prep Time: 1

Active Time: 4

Total Time: 1 4

Equipment

Ingredients

mochi

200 g glutinous rice flour
80 g sugar
60 g cornstarch
360 ml milk
2 tbsp vegetable oil
red food colouring (Note 1)

filling

270 g cream cheese
3 tbsp sugar
a few drops vanilla extract
1 ½ tbsp lemon juice
210 ml whipping cream (Note 2)
2 Biscoff cookies , crushed
180 g strawberries , finely diced

US - M

Instructions

Make the mochi wraps

In a bowl, combine the glutinous rice flour, sugar, cornstarch, milk, and food coloring. Mix until everything is evenly distributed. Cover with cling wrap.
Heat it in the microwave for 2 minutes on high (900W). Stir the dough with a spatula to mix it evenly, place the cling wrap back on, and heat the dough again in the microwave for 2 minutes. The dough should no longer be wet. Let it cool a little (Note 3).
Once the dough is cool enough to handle, add the oil and knead until smooth and elastic.
Transfer the mochi dough onto a clean work surface.
Roll it into a long log, dust it with some cornstarch, and divide it into 14 equal parts.
Take a piece of dough and dust the flat part where the cut was made with cornstarch so it doesn't stick. Place the piece of dough on its flat cut end, then flatten the mochi using a rolling pin until you obtain a thin disk (about 12cm / 4.7 inches in diameter).

Make the filling

In a bowl, combine cream cheese, lemon juice, sugar, and vanilla extract. Use an electric hand mixer to beat the cream cheese and sugar until creamy.
In another bowl, whip the cream with your hand mixer for 2-3 minutes until it is fully whipped.
Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream.
Add the crushed Biscoff cookies to the mixture.
Transfer the cheesecake mixture into a piping bag.

Assemble

Take a mochi wrap and place it on top of a glass or small bowl.
Pipe some cheesecake onto the center of the wrap, then add a teaspoon of strawberries in the middle.
Cover with more cheesecake.
Pull the edges of the mochi wrap up and pinch all sides to close it. Cut off any excess dough (Note 4)
Place the filled mochi wrap in the refrigerator for 3-4 hours or until the cheesecake has set.

Notes

Food coloring: use liquid, gel, or powder food coloring and adjust the amount until you achieve a light pink shade.
Whipping cream: ensure that you whip the cream until fully whipped, being careful not to overwhip. Overwhipping will result in the cream transforming into a butter-like consistency.
Cooking time and quantities: if you adjust the quantities in this recipe by doubling or halving, please note that the cooking time of the dough in the microwave will also vary. I recommend adjusting the cooking time accordingly by doubling or halving it as well.
Closing the mochi: trim any excess dough while pinching the ends of the mochi to prevent a thick dough base.
For optimal taste and texture, consume the mochi within 1 day. They are best enjoyed the following day as the mochi dough tends to firm up over time when stored in the refrigerator.

Nutrition