Strawberry Cheesecake Mochi (Little Moons Mochi Copycat) Recipe

I love making desserts so I crafted a Cheesecake Mochi Recipe that blends mochiko, cream cheese, and strawberry jam into a surprising treat. With a dash of lemon juice and crushed digestive biscuits adding a unique crunch, each bite delivers playful textures and flavors. My take on Japanese strawberry desserts feels refreshingly inventive.

I recently discovered this awesome Strawberry Cheesecake Mochi that instantly reminded me of Little Moons Mochi. I love playing around with recipes that mix the best of Japanese sweets with a twist of other foreign desserts.

The process is simple yet really fun. I start by mixing 1 cup mochiko with a quarter cup granulated sugar, half a cup water and just a pinch of salt to form the soft and chewy base.

Meanwhile, I blend 8 oz of softened cream cheese with 1/3 cup strawberry jam, a tablespoon of lemon juice and 2 tablespoons powdered sugar to create a tangy and smooth filling. Then I coat each piece with a light dusting of crushed digestive biscuits and a touch of 1/4 cup cornstarch to keep everything neat.

Every bite is an unexpected burst of strawberry and cheesecake flavors that make you wanna try it again and again!

Why I Like this Recipe

I really love this recipe because it gives me the perfect mix of textures. The mochi is chewy and soft while the crushed digestive biscuits give it a nice crunch that I never get from normal desserts.

I also like how simple it is to make. Even though it seems fancy, the steps are pretty straightforward so I can whip it up for a quick snack without any stress.

Another reason is the filling. The combo of cream cheese and strawberry jam is super creamy and sweet, and the lemon juice adds a little tang that makes each bite interesting.

Lastly, it reminds me of my favorite Little Moons Mochi which makes it feel nostalgic and fun to eat every time I make it.

Ingredients

• Mochiko is a glutinous rice flour that’s mainly made of carbs.

  It gives the mochi its chewy texture and acts as the base for this recipe.

• Cream cheese brings a rich and tangy flavor.

  It’s creamy with fats that make the mochi extra smooth and indulgent.

• Strawberry jam adds a sweet and a bit tangy note, helping balance the creaminess of the cheese.

  It also provides a fruity burst of flavor.

• Crushed digestive biscuits give a subtle crunch and extra sweetness while adding a hint of fiber and wholesomeness.

Ingredient Quantities

• 1 cup mochiko (glutinous rice flour)
• 1/4 cup granulated sugar
• 1/2 cup water
• A pinch of salt
• 8 oz cream cheese, softened
• 1/3 cup strawberry jam
• 1 tablespoon lemon juice
• 2 tablespoons powdered sugar
• 1 cup crushed digestive biscuits
• 1/4 cup cornstarch (for dusting)

How to Make this

1. Dust your work surface with some of the cornstarch and set aside all the dry ingredients so the mochi doesn’t stick.

2. In a microwave-safe bowl, mix together the mochiko, granulated sugar, water, and a pinch of salt until smooth.

3. Microwave the mixture for 1 minute, stir it up, then microwave for another minute. Stir again and check to see if it forms a thick, sticky dough. If not, give it another 20-30 seconds.

4. Let the mochi dough cool for a few minutes until it’s easy to handle but still warm.

5. In another bowl, whip together the softened cream cheese, strawberry jam, lemon juice, and powdered sugar until everything is evenly mixed and smooth.

6. Lightly dust your hands with cornstarch, then pinch off a small piece of the mochi dough and flatten it out into a circle.

7. Spoon a small dollop of the cream cheese mixture onto the center of the flattened dough.

8. Carefully wrap the mochi around the filling, sealing it completely to form a neat ball; be gentle so it doesn’t tear.

9. Roll each mochi ball in the crushed digestive biscuits until fully coated.

10. Let the mochi cool completely and firm up before eating. Enjoy!

Equipment Needed

1. Measuring cups and spoons for accurately measuring the mochiko, sugar, water, cream cheese, jam, lemon juice, powdered sugar, and cornstarch
2. A microwave with a microwave-safe bowl to mix and cook the mochi dough
3. A spatula or wooden spoon to stir the mixture in the microwave-safe bowl
4. A second mixing bowl for whipping together the cream cheese filling
5. A clean countertop or large plate dusted with cornstarch to work the mochi dough on
6. A shallow dish or bowl to hold the crushed digestive biscuits for coating the mochi balls

FAQ

Strawberry Cheesecake Mochi (Little Moons Mochi Copycat) Recipe Substitutions and Variations

• For the 1 cup mochiko, you could try using sweet rice flour although the texture might change slightly
• Instead of 1/4 cup granulated sugar, you can substitute with an equal amount of brown sugar or coconut sugar for a deeper flavor
• If you dont have 8 oz cream cheese, mascarpone or even ricotta (drained and blended smooth) can work as a replacement
• For 1/3 cup strawberry jam, you might use fresh pureed strawberries with a little extra sugar if needed
• You can swap crushed digestive biscuits with an equal amount of crushed graham crackers or even a similar cookie variety

Pro Tips

1. Make sure you dust your hands and work area plenty with that cornstarch, this helps to stop the mochi from being too sticky and falling apart when you’re working with it.
2. Keep an eye on the microwave timing; every microwave works different so don’t be afraid to add extra seconds if the dough still looks too runny after the initial time.
3. Try chilling the mochi just a bit once you form the balls, a quick cool down will help the cream cheese filling hold its shape better when you roll it in the biscuits.
4. For an extra crunch and flavor kick, press the digestive biscuit crumbs into the mochi a little firmer than usual, that way each bite gives ya a good mix of textures.