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Four-Flavor Mochi Cheesecakes

These pillows of homemade mochi are stuffed with four variations of cheesecake filling, so everyone is sure to find a favorite!
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  • Level: Easy
  • Total: 2 hr 20 min (includes freezing time)
  • Active: 45 min
  • Yield: 24 mochi
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Ingredients

Cheesecake Filling:

8 ounces cream cheese, at room temperature

1 cups confectioners' sugar 

1/2 cup crumbled graham cracker crust (from one 9-inch graham cracker crust) 

1/4 cup freeze-dried strawberries, lightly crushed 

1/4 cup packed brownie crumbles 

1/4 cup mini chocolate chips 

1/4 cup creamy peanut butter, at room temperature 

Mochi Dough:

2 cups sweet rice flour

1/2 cup granulated sugar  

1/2 teaspoon canola oil 

Cornstarch, for dusting 

Directions

Special equipment:
a 3 1/2-inch round biscuit cutter; a mini muffin pan
  1. For the cheesecake filling: Line a baking sheet with parchment paper. Add the cream cheese and confectioners' sugar to a medium bowl and fold together until combined. Fold in the graham cracker crumbles.
  2. Divide the batter evenly among 4 medium bowls. Fold the strawberries into the first bowl. Fold the brownies into the second bowl. Fold the mini chocolate chips into the third bowl. Fold the peanut butter lightly into the fourth bowl so that it has a marbled look. Cover each bowl and freeze until firm, about 1 hour 30 minutes.  
  3. Using a 1-ounce scoop, scoop mounds of each cheesecake filling and put on the prepared baking sheet. Return to the freezer while you make the mochi dough. 
  4. For the mochi dough: Combine the rice flour, granulated sugar and 2 cups water in a medium microwave-safe bowl. Whisk in the oil. 
  5. Microwave in 1-minute intervals, stirring in between each, until the mixture is sticky and almost translucent in color, about 8 minutes.  
  6. Line a baking sheet with parchment paper and set aside. Dust a work surface heavily with cornstarch and turn out the dough on top. Dust the dough with more cornstarch. Roll into a 19-by-17-inch rectangle about 1/16-inch thick. Use a 3 1/2-inch round biscuit cutter to cut out 19 circles from the dough. Brush any excess cornstarch from each circle and place on the lined baking sheet. Place the remaining dough back in the microwave-safe bowl and reheat in 30-second intervals until the dough returns to being sticky and translucent. Repeat the above steps to cut out 5 more circles.  
  7. Place a mochi round on top of a cavity in a mini muffin pan, but don't push it in. Place a frozen cheesecake scoop in the center and press in lightly so it falls into the cavity. Fold the sides of the mochi up over the cheesecake and pinch tightly to seal. Place seam-side down on the parchment-lined baking sheet. Repeat with the remaining mochi rounds and cheesecakes.  
  8. Serve immediately or chill in the fridge until ready to eat.