Description
Discover the delightful chewiness of Strawberry Cheesecake Mochi, where soft, sweet mochi dough envelopes a luscious cream cheese filling with fresh strawberries and crunchy Biscoff cookies. This no-bake refrigerated dessert brings together creamy, fruity, and crunchy textures in every bite, perfect for a refreshing treat or special occasion.
Ingredients
Scale
Mochi Dough
- 1 cup Glutinous Rice Flour
- 4 tablespoons Sugar
- 2 tablespoons Cornstarch
- 1 cup Milk (or almond/oat milk for dairy-free)
- 2 tablespoons Vegetable Oil
- 1 teaspoon Red Food Coloring (optional)
Cheesecake Filling
- 8 ounces Cream Cheese (Neufchâtel cheese for lighter option)
- 1 teaspoon Vanilla Extract (or almond extract)
- 1 tablespoon Lemon Juice (or lime juice)
- 1 cup Whipping Cream (or coconut cream as substitute)
- 4 Biscoff Cookies (crushed, or any spiced cookie)
Additional
- 1 cup Fresh Strawberries
Instructions
- Mochi Preparation: In a bowl, combine glutinous rice flour, sugar, cornstarch, milk, and red food coloring if using. Mix until smooth. Cover the bowl and microwave for 2 minutes, then stir the mixture to ensure even cooking. Microwave for an additional 2 minutes until the dough is slightly sticky and cooked through.
- Kneading the Dough: Allow the mochi dough to cool down enough to handle. Add a small amount of vegetable oil to your hands and knead the dough until it becomes smooth and elastic. Divide the dough evenly into 14 portions and flatten each piece into a disk shape on a lightly oiled surface.
- Filling Preparation: In a blender or mixing bowl, blend cream cheese, lemon juice, sugar, and vanilla extract until creamy and smooth. In a separate bowl, whip the cream until soft peaks form, then gently fold the whipped cream into the cream cheese mixture. Finally, incorporate crushed Biscoff cookies for added texture and flavor.
- Assembling Mochi: Using a piping bag or spoon, place a dollop of the cheesecake filling onto the center of each mochi disk. Add a fresh strawberry on top of the filling, then add a bit more cheesecake mixture to cover the strawberry. Carefully pinch the edges of the mochi dough together to seal the filling inside and trim any excess dough to neaten the edges.
- Setting: Arrange the assembled mochi on a tray or plate and refrigerate them for 3 to 4 hours to allow them to set properly before serving.
Notes
- For a dairy-free version, substitute milk with almond or oat milk and whipping cream with coconut cream.
- Adjust sugar quantity depending on the sweetness of the strawberries.
- Red food coloring is optional but adds an attractive pink hue to the mochi dough.
- Handle the mochi dough with oiled hands to prevent sticking.
- Store finished mochi in the refrigerator and consume within 2 days for optimal freshness.
