Strawberry Cheesecake Mochi (Little Moons Mochi Copycat) – A Sweet, Chewy Delight

Strawberry Cheesecake Mochi (Little Moons Mochi Copycat) – A Sweet, Chewy Delight

Mochi ice cream is a Japanese-inspired treat that has taken the world by storm, and Little Moons Mochi is one of the most popular brands making these delightful bites. If you’ve ever tried their Strawberry Cheesecake Mochi, you know how irresistible the combination of chewy mochi dough and creamy, tangy cheesecake ice cream can be. The best part? You can make them at home!

This homemade Strawberry Cheesecake Mochi recipe captures the same delicate, chewy texture of the mochi wrapper and the rich, fruity cheesecake filling, giving you an authentic Little Moons experience. While making mochi might seem tricky at first, I promise it’s easier than you think, and I’ll guide you through each step.

What is Mochi?

Mochi is a Japanese rice cake made from glutinous rice flour (mochiko) mixed with water and sugar, then steamed and kneaded until smooth and stretchy. It has a unique soft, chewy, and slightly sticky texture, making it the perfect wrapper for ice cream.

Little Moons Mochi takes it up a notch by encasing ice cream in a mochi shell, creating a delightful contrast between the cool, creamy filling and the soft, slightly chewy mochi exterior. This Strawberry Cheesecake Mochi has a creamy, tangy cheesecake ice cream packed with real strawberry flavor, making it a dreamy dessert for any occasion.

Why You’ll Love This Recipe

✔ Little Moons Copycat – Get the same incredible flavor and texture at home!
✔ Made with Real Strawberries – No artificial flavors, just fresh, juicy strawberries.
✔ No Special Equipment Needed – You don’t need an ice cream maker or mochi press!
✔ Customizable – You can swap flavors, mix in fruit chunks, or even add a graham cracker crust for extra crunch!
✔ Freezer-Friendly – Make a batch and enjoy these frozen treats anytime.

Ingredients You’ll Need

This recipe is divided into two parts: the cheesecake ice cream filling and the mochi dough.

For the Strawberry Cheesecake Ice Cream Filling:

  • 4 oz (115g) cream cheese, softened
  • ½ cup (120ml) heavy cream
  • ½ cup (120ml) sweetened condensed milk
  • 1 tsp vanilla extract
  • ½ cup (75g) fresh strawberries, mashed or finely chopped
  • ½ tbsp lemon juice (to enhance the tangy cheesecake flavor)

For the Mochi Dough:

  • ¾ cup (100g) glutinous rice flour (Mochiko)
  • ¼ cup (50g) granulated sugar
  • ¾ cup (180ml) water
  • A few drops of red or pink food coloring (optional, for color)
  • ½ cup cornstarch or potato starch (for dusting and handling the mochi)

Step-By-Step Instructions

Step 1: Make the Strawberry Cheesecake Ice Cream Filling

  1. In a medium bowl, beat the softened cream cheese with a hand mixer or whisk until smooth.
  2. Add the heavy cream, sweetened condensed milk, vanilla extract, and lemon juice, then mix until everything is smooth and creamy.
  3. Gently fold in the mashed strawberries (for a smooth texture) or chopped strawberries (for a chunkier filling).
  4. Spoon the mixture into a small silicone mold or onto a parchment-lined baking sheet, making 12 small scoops.
  5. Freeze for at least 2-3 hours, or until completely firm.

Step 2: Prepare the Mochi Dough

  1. In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and water until fully combined. Add a few drops of pink food coloring if you want a more vibrant mochi shell.
  2. Cover the bowl with plastic wrap, leaving a small gap for steam to escape.
  3. Microwave on high for 1 minute, then stir the mixture using a spatula.
  4. Microwave again for 30 seconds, stir, and repeat until the mixture is thick, shiny, and sticky (about 2-3 minutes total cooking time).
  5. Dust a clean surface or parchment paper with cornstarch or potato starch, then transfer the hot mochi dough onto it.
  6. Dust the top with more starch and let it cool slightly before rolling.
PREPARATION