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Strawberry Cheesecake Mochi

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Strawberry Cheesecake Mochi combines soft, chewy mochi with a creamy cheesecake filling and sweet fresh strawberries for a delightful bite-sized dessert. It’s a fun fusion treat that’s perfect for parties, celebrations, or an elegant homemade sweet.

Ingredients

  • 1 cup sweet rice flour (glutinous rice flour)
  • 1/4 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup milk
  • Cornstarch or potato starch, for dusting
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup heavy whipping cream
  • 1/2 cup fresh strawberries, diced

Instructions

  1. Beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Whip the heavy cream to soft peaks, then gently fold it into the cream cheese mixture.
  3. Fold in the diced strawberries and refrigerate the filling until firm.
  4. Mix the sweet rice flour, granulated sugar, water, and milk until smooth.
  5. Microwave the mixture in short intervals, stirring after each, until thick and translucent.
  6. Allow the mochi dough to cool until it is comfortable to handle.
  7. Dust a work surface generously with cornstarch or potato starch and divide the dough into 8 equal portions.
  8. Flatten each portion into a circle and place a spoonful of chilled cheesecake filling in the center.
  9. Bring the edges of the dough together and pinch to seal each mochi.
  10. Place the mochi seam-side down and chill for 30 minutes before serving.

Notes

  • Substitute raspberries or blueberries for strawberries if desired.
  • Add crushed graham crackers to the filling for a classic cheesecake flavor.
  • Mix lemon zest into the filling for a bright citrus twist.
  • Use almond extract instead of vanilla for a different flavor profile.
  • Drizzle with melted white chocolate for an elegant finish.
  • Store in an airtight container in the refrigerator for up to 2 days, separating pieces with parchment paper.
  • Do not freeze, as the filling and fruit may lose their texture after thawing.

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