If you have a sweet tooth and love layers of flavors rolled into one delightful dessert, you are going to adore this Swiss Cake Roll Cheesecake Recipe. It combines the creamy tanginess of cheesecake with the irresistible swirl of Swiss cake rolls and the crunch of Oreo cookie crust, making every bite a party in your mouth. Whether you’re serving it for a special occasion or just because, this recipe brings together simple ingredients in a showstopping dessert that feels both nostalgic and luxurious. Trust me, once you try the Swiss Cake Roll Cheesecake Recipe, it will quickly become a go-to favorite in your recipe collection!
Ingredients You’ll Need
Making this Swiss Cake Roll Cheesecake Recipe is surprisingly straightforward, yet every ingredient plays a crucial role in building the perfect balance of texture and flavor. From the chocolatey Oreo crust to the creamy cheesecake filling, each component is essential for achieving that signature taste and stunning presentation.
- Oreo cookies (20 – 25, original chocolate with cream): These create a rich, crunchy base that contrasts beautifully with the creamy filling.
- Butter (4 tablespoons, melted): Binds the Oreo crumbs together to form a sturdy and buttery crust.
- Cream cheese (3 packages, softened): The star of the filling, providing that classic cheesecake richness and smooth texture.
- Powdered sugar (1 cup): Adds sweetness without graininess, ensuring the filling is silky smooth.
- Jello Instant cheesecake-flavored pudding (1 small package, 3 ounces): Enhances the cheesecake flavor and adds body to the filling.
- Heavy cream (½ cup, plus more if needed): Adds creaminess and lightness for the perfect cheesecake consistency.
- Vanilla extract (1 teaspoon): Brings warmth and depth to the cheesecake’s flavor profile.
- Lemon juice (½ teaspoon): Adds a subtle bright note to balance the sweetness.
- Swiss Cake Rolls (1 large package, the ‘BIG BOX’): The iconic swirled cakes that make this cheesecake truly unique and visually stunning.
- Chocolate frosting (1 container): For decorating and adding a luscious finishing touch that ties all the flavors together.
How to Make Swiss Cake Roll Cheesecake Recipe
Step 1: Prepare the Oreo Crust
Start by lining the bottom of a 7-inch springform pan with parchment paper to prevent sticking. Then, blitz the Oreo cookies in a blender or food processor until they become fine crumbs. Add the melted butter and pulse a few more times to blend everything thoroughly. Press this mixture evenly into the pan to form a sturdy base. Pop this into the freezer to firm up while you move on to the creamy filling.
Step 2: Mix the Cheesecake Filling
In a stand mixer’s bowl, combine the softened cream cheese, powdered sugar, and Jello cheesecake pudding. Add the heavy cream and blend on low speed until smooth and well combined. Scrape down the sides of the bowl, add vanilla extract and lemon juice, and mix again. If your mixture feels too thick, add a few drops more heavy cream—just enough to loosen it while keeping a thick, scoopable texture. Place this luscious cheesecake filling into the refrigerator to stay fresh and chilled.
Step 3: Line the Pan with Swiss Cake Rolls
Take the springform pan from the freezer and carefully slice the ends off four Swiss Cake Rolls. Position these rolls along the bottom edge of the pan with the beautiful spiral facing outward, creating a decorative border. Cut additional Swiss Cake Rolls in half or pieces to fill the gaps until the entire perimeter is lined with these delightful swirls. This step really gives the dessert its charming appearance and adds bursts of delicious cake with every bite.
Step 4: Assemble and Freeze the Cheesecake
Pour the chilled cheesecake filling gently over the Swiss Cake Rolls in the pan, filling it right to the top. Smooth the surface with a spatula for an even finish. Place the entire pan back in the freezer and let it set for at least 6 hours or overnight if you can wait. When ready to serve, allow the cheesecake to sit at room temperature for about 10 minutes before removing the springform ring. Use a piping bag filled with chocolate frosting to decorate the edges with pretty pointed dollops. Top the surface with slices and crumbles of Swiss Cake Rolls along with a sprinkle of Oreo crumbs for that extra crunchy surprise. Then slice, serve, and enjoy every indulgent bite!
How to Serve Swiss Cake Roll Cheesecake Recipe
Garnishes
To make your Swiss Cake Roll Cheesecake Recipe even more irresistible, decorate with additional chocolate frosting dollops and pieces of Swiss Cake Rolls on top. These garnishes not only add texture but also create a visually stunning dessert that will impress everyone at your table.
Side Dishes
This cheesecake pairs wonderfully with fresh berries or a drizzle of raspberry sauce to add a refreshing contrast to its rich flavors. Serve alongside coffee or a sweet dessert wine to elevate your dessert experience even further.
Creative Ways to Present
For a fun twist, serve individual slices with a scoop of vanilla ice cream or layer slices in glass parfait dishes with whipped cream and berry compote for an elegant presentation that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
After enjoying your Swiss Cake Roll Cheesecake Recipe, wrap any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator for up to 4 days to keep it fresh and creamy.
Freezing
This dessert freezes beautifully. Wrap it well in plastic wrap followed by aluminum foil and freeze for up to 2 months. When you’re ready to indulge again, thaw it in the refrigerator overnight for best texture.
Reheating
Because this is a no-bake cheesecake, reheating is not necessary. Just let frozen slices thaw at room temperature for about 10 to 15 minutes before serving to bring back the creamy softness.
FAQs
Can I use a different cookie for the crust?
Absolutely! While Oreos give a rich chocolate flavor, you can substitute with any chocolate sandwich cookie or even graham crackers if you prefer a lighter crust. Just make sure to adjust the amount of butter to get the right consistency.
Do I need a springform pan for this recipe?
A springform pan is highly recommended because it makes removing the cheesecake much easier without damaging the sides. If you don’t have one, you can use a regular pan lined with parchment paper and be extra careful when unmolding.
Can I prepare this cheesecake without instant pudding mix?
You can omit the pudding mix, but it really helps to stabilize the cheesecake filling and add classic cheesecake flavor and texture. If you skip it, consider adding a bit more cream cheese or gelatin to achieve the right consistency.
How long do I need to freeze the cheesecake?
For the best flavor and texture, freeze the Swiss Cake Roll Cheesecake Recipe for at least 6 hours or preferably overnight. This sets the filling perfectly and allows the flavors to meld together beautifully.
Is this dessert suitable for kids’ parties?
Definitely! Kids love the fun swirl from the Swiss Cake Rolls and the sweet, creamy filling. The Oreo crust adds extra chocolatey appeal, making it a guaranteed hit at any celebration.
Final Thoughts
I truly hope you give this Swiss Cake Roll Cheesecake Recipe a try because it’s one of those special desserts that feels fancy yet comes together with surprisingly little effort. It’s full of textures and flavors that bring smiles with every slice, and sharing it with your loved ones will surely make any occasion sweeter. Happy baking and even happier indulging!
Print
Swiss Cake Roll Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Swiss Cake Roll Cheesecake is a delightful no-bake dessert combining a rich Oreo cookie crust with a creamy cheesecake filling, layered with Swiss Cake Rolls, and topped with chocolate frosting for a decadent finish. Perfect for parties or special occasions, it requires no baking and sets in the freezer for a luscious, creamy texture.
Ingredients
Crust
- 20 – 25 Oreo cookies (original chocolate with cream stuffing)
- 4 Tablespoons of butter (melted)
Cheesecake Filling
- 3 packages cream cheese (softened)
- 1 cup powdered sugar
- 1 small package of Jello Instant pudding (cheesecake flavor, 3 ounces)
- 1/2 cup heavy cream (plus a little more if needed)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
Assembly & Topping
- 1 large package Swiss Cake Rolls (the ‘BIG BOX’)
- 1 container of chocolate frosting
Instructions
- Prepare the Crust: Line the bottom of a 7-inch springform pan with parchment paper and set aside. Pulse Oreo cookies in a blender or food processor until fine crumbs form. Melt butter and pour over the crumbs, then pulse to combine thoroughly. Press the crumb mixture evenly into the bottom of the pan to form the crust. Place the pan in the freezer to set.
- Make the Cheesecake Filling: In the bowl of a stand mixer, combine softened cream cheese, powdered sugar, and Jello instant cheesecake-flavored pudding mix with heavy cream. Mix on low until well combined. Scrape down the bowl sides, then add vanilla extract and lemon juice and blend until smooth. If the filling is too thick, add small amounts of heavy cream to reach a thick yet stirrable consistency. Refrigerate the filling until assembly.
- Arrange Swiss Cake Rolls: Remove the crust from the freezer. Cut the ends off four Swiss Cake Rolls and place them around the inside edge of the springform pan with the swirl pattern facing outward. Cut additional Swiss Cake Rolls in half and fill the remaining gaps, placing them with swirls against the side of the pan until the bottom edge is completely lined.
- Fill and Freeze the Cheesecake: Pour the refrigerated cheesecake filling over the arranged Swiss Cake Rolls, filling the pan to the top. Smooth the surface with a spatula. Place the pan in the freezer and allow to set for at least 6 hours or preferably overnight.
- Decorate and Serve: When ready to serve, remove the cheesecake from the freezer and allow it to sit at room temperature for 10 minutes. Remove the outer ring of the springform pan. Using a pastry bag fitted with a grooved fluted tip, pipe pointed dollops of chocolate frosting around the edge of the cheesecake. Slice remaining Swiss Cake Rolls into half-inch slices and arrange them decoratively on top. Crumble leftover Swiss Cake Roll pieces and sprinkle over the cheesecake along with some Oreo crumbs. Slice, serve, and enjoy!
Notes
- Use a 7-inch springform pan for best size and appearance.
- Freezing time is essential for the cheesecake to set properly since this is a no-bake recipe.
- Make sure cream cheese is fully softened for a smooth cheesecake filling.
- If desired, add more heavy cream incrementally to adjust the filling thickness without making it too runny.
- For easier removal, chill the springform pan briefly before removing the sides.
- Store leftover cheesecake in the freezer to maintain texture and freshness.
