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Soft Strawberry Cheesecake Mochi Recipe Easy Homemade Creamy Chewy Dessert

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A creamy, chewy dessert featuring a soft mochi exterior with a luscious strawberry cheesecake filling. Easy to make with simple ingredients and perfect for any occasion.

Ingredients

Scale
  • 1 cup (120g) glutinous rice flour (sweet rice flour)
  • 1/4 cup (50g) granulated sugar
  • 1 cup (240ml) water, room temperature
  • Potato starch or cornstarch for dusting
  • 8 oz (225g) cream cheese, softened (Philadelphia preferred)
  • 1/3 cup (40g) powdered sugar
  • 1/3 cup fresh strawberries, pureed (about 4 medium strawberries)
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream (optional, for extra creaminess)

Instructions

  1. Make the Strawberry Cheesecake Filling: In a medium bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy (about 3 minutes). Add the fresh strawberry puree, vanilla extract, and heavy cream if using. Continue mixing until fully incorporated and creamy. Cover and chill in the fridge while you prepare the mochi dough.
  2. Prepare the Mochi Dough: In a microwave-safe bowl, whisk together the glutinous rice flour and sugar. Gradually add water while stirring until smooth and lump-free. Cover loosely with plastic wrap.
  3. Cook the Mochi Dough: Microwave on high for 1 minute. Remove and stir quickly with a wet spatula (be careful, it will be hot and sticky). Microwave again for 1 minute, stir, then microwave for a final 30 seconds until the dough is translucent and slightly sticky but not dry.
  4. Cool and Dust: Dust your work surface generously with potato starch. Transfer the hot mochi dough onto it and dust the top with more starch. Let it cool for about 5 minutes until manageable but still warm.
  5. Shape the Mochi: Divide the dough into 12 equal pieces (about 1.5 oz / 43g each). Flatten each piece into a 3-inch circle with your hands or a rolling pin, dusting with starch as needed to prevent sticking.
  6. Fill the Mochi: Place about 1 tablespoon of chilled strawberry cheesecake filling in the center of each circle. Carefully fold the edges over the filling, pinching to seal and forming a smooth ball. If the dough cracks, gently warm it again to soften.
  7. Final Chill: Place the mochi balls seam-side down on a tray dusted with starch. Cover with plastic wrap and refrigerate for at least 30 minutes before serving.

Notes

Dust hands and work surface generously with potato starch to prevent sticking. Microwave the mochi dough in intervals, stirring between to avoid uneven cooking. Use softened cream cheese for smooth filling. Work quickly but gently when shaping and filling mochi. Chill mochi before serving to set texture. If dough cracks, warm briefly to soften. Potato starch is preferred over cornstarch for dusting due to finer texture.

Nutrition

Keywords: strawberry mochi, cheesecake mochi, soft mochi, chewy dessert, creamy dessert, homemade mochi, easy mochi recipe, strawberry cheesecake filling

Find it online: https://bouncybowl.com/soft-strawberry-cheesecake-mochi-recipe-easy-homemade-creamy-chewy-dessert/