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Cherry Cheesecake Mochi 찹쌀떡

My most popular video to date is my mocha mochi video and for good reason.  It’s wonderfully soft and tender with a burst of chocolatey goodness tucked in the middle.  Not to mention, it’s incredibly simple to make.  It takes all of 10 minutes to make the mochi wrapper which can then envelope an endless list of creative fillings ranging from options like cookie butter and lemon curd to more traditional ones like adzuki beans.

Traditionally, mochi is a rather strenuous process that involves a lot of elbow grease.  I remember my mother making mochi for us and watching as she’d pound and stretch the steaming hot dough over a large pot, often taking breaks to wipe the sweat off of her brow and to catch her breath.  It certainly wasn’t an easy task but one that produced wonderful mochi that we kids knew were precious since we only got them on very special occasions.

Today, we’re going to whip up an easy cherry cheesecake version over the stovetop {especially for all of you who requested a method without the microwave which is how the mocha mochi is made}.  It’s got all the flavor of a cherry cheesecake but all wrapped up in a chewy rice cake.  In my video, I’ll even show you tips on how to achieve a mochi rice cake that is bouncy and plush with all the delightful chew that it’s loved for.  We’re swapping out the chocolate for a creamy cheesecake filling but you can of course swap out the cherries for any fruit you like.  You may or may not know this but pink is my favorite color and you just can’t beat a naturally blushing pink color like this and with Mother’s Day this weekend, it would be a fun and unique addition to your brunch.  The cherries also pair gorgeously with the cheesecake filling and ties together a unique east meets west in this classic American flavored Korean style rice cake treat.




5.0 from 2 reviews
Cheesecake Mochi
Prep time
Cook time
Total time
Serves: 8 Mochi
Rice Cake:
  • 1 cup of *sweet* rice flour - not regular rice flour
  • 4 tb sugar
  • ½ ts fine salt
  • ¾ c unsweetened cherry juice
Cheesecake Filling:
  • 4 oz soft room temperature cream cheese
  • 2 tb cherry preserves or freeze dried cherries
  • 1 c sifted powdered sugar
  • Optional: pinch of salt or zest of 1 lemon
  1. For the filling, blend the cream cheese and sifted powdered sugar together. Blend in the preserves. Chill for 1-2 hours. This makes it easier to work with.
  2. For the mochi, in a sturdy pot, whisk the sweet rice flour, sugar, salt, and juice together.
  3. Constantly and vigorously whisk to create a smooth and thick dough. When in doubt, go low and slow with the heat.
  4. The mochi dough is ready when it's sticky, hard to stir, and very, very thick. After it's cooked, set it off the heat and stretch/beat it vigorously. This definitely takes some elbow grease but ensures a soft and chewy end result.
  5. Lightly dust your work surface with sweet rice flour and scrape the mochi dough out onto it.
  6. Dust everything so nothing sticks and press the dough out into a flat log {as shown in my video}.
  7. Portion out 8 even pieces and flatten each piece.
  8. Tuck a frozen cheesecake ball into the center and pinch to seal.

This is the sweet rice flour I use {you cannot sub with regular rice flour} http://amzn.to/1wfcUYT


Your Squishy Monster

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