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
Scale
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.
