Swiss Cake Roll Cheesecake
This Swiss Cake Roll Cheesecake is a no bake dream. It combines a rich, cheesecake filling with Swiss Cake Rolls and an Oreo cookie crust for a rich, delicious cheesecake that always has everyone begging for more.
If you love chocolate and cheesecake in equal measure, then you’ve come to the right place. This decadent cheesecake is loaded with rich flavor and ridiculously easy to make!
Table of contents
❤️ Why You’ll Love This Recipe
- It only uses a few simple ingredients.
- It’s a super-easy no-bake recipe.
- It’s full of rich cheesecake and Swiss Cake Rolls!
🛒Ingredients
This recipe uses super simple ingredients that you can find easily at your local grocery store. Be sure to check the recipe card at the end of the post for exact quantities.
Crust
- Oreo cookies
- Melted butter
Cheesecake Filling
- Softened cream cheese
- Powdered guar
- Jello Instant Pudding – cheesecake flavor
- Heavy cream
- Vanilla
- Lemon juice
- Swiss Cake Rolls
- Chocolate Frosting
🔪 How to Make Swiss Cake Roll Cheesecake
Making this cheesecake is a very straightforward process. It’s so simple, even beginners can do it. In just a few minutes and a few simple steps, you’ll have a rich, delicious cheesecake!
Step 1: Prep
Line the bottom of a 7-inch springform pan with parchment paper and set aside.
Step 2: Make the Crust
Pulse the Oreos into fine crumbs in a blender or food processor. Then, add the melted butter and pulse a few more times to mix. Press the mixture evenly into the bottom of the pan. Place in the freezer.
Step 3: Make the Cheesecake Filling
Combine the cream cheese, powdered sugar, Jello pudding, and heavy cream in a stand mixer and blend on low until well mixed. Then, add the vanilla and lemon juice and blend thoroughly. Place in the refrigerator.
Step 4: Add the Swiss Cake Rolls
Remove the springform pan from the freezer. Then, cut the ends off of four Swiss Cake Rolls and lay them in the bottom of the pan with the swirl against the outside of the pan. Then, cut more Swiss Cake Rolls in half and place them in between the four larger roll.
Place the swirls against the outside of the pan and continue to fill in the space until the entire bottom is covered in a Swiss Cake Roll layer.
Step 5: Add the Cheesecake Filling
Remove the filling from the refrigerator and pour it over the Swiss Cake Rolls until the pan is filled. Then, smooth the batter.
Step 6: Chill
Place the pan in the freezer for a minimum of 6 hours or overnight.
Step 7: Decorate and Serve
Let the cheesecake sit at room temperature for 10 minutes. Then, remove the outside of the springform pan. Fill a pastry bag with the chocolate frosting, and make pointed dollops of frosting around the edge of the cheesecake using a grooved fluted tip.
Slice more Swiss Cake Rolls into 1/2-inch slices and lay them around the top of the cheesecake crumble more Swiss Cake Rolls and sprinkle on top. Add Oreo crumbs and serve.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Swiss Cake Rolls – You can make this recipe using HoHos, Zingers, Hostess Cup Cakes, or your other favorite chocolate and cream snack cakes.
- Chocolate Frosting – Cream cheese or buttercream frosting will also work in this recipe.
If you think this cheesecake looks good, then you’ll love our Ferrero Rocher cheesecake.
🥄 Equipment
- Measuring cups and spoons
- 7-inch springform pan
- Parchment paper
- Stand or hand mixer.
🥫 Storage
Store this cheesecake in the freezer for up to 1 month in an air-tight, freezer-safe container or wrapped tightly in plastic wrap and a layer of foil.
💭 Tips
- If your cheesecake filling seems too thick, you can add a few drops of heavy cream to thin it out. The batter should be very thick, but not so thick you can’t stir it.
- Be sure to scrape down the sides of your bowl while mixing the cheesecake filling.
- A hand or stand mixer are the best ways to mix this cheesecake batter.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
It’s a type of cheesecake that uses pudding or whipped topping to create a light, airy filling rather than eggs and flour for leavening.
Baked cheesecake uses eggs and/or flour to thicken the cheesecake batter and is baked in the oven. No-bake cheesecake is actually more like a mousse that’s made with whipped cream or pudding and cream cheese.
Over time, ice crystals form in the cheesecake no matter how well it’s wrapped. After about a month, cheesecake will start to become grainy from those ice crystals.
🍽 More Recipes
Do you enjoy cheesecake? Then try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Swiss Roll Cake Cheesecake
Equipment
- Measuring Cups and Spoons
- 7-inch springform pan
- parchment paper
- Stand or hand mixer
Ingredients
For the crust
- 20 – 25 Oreo cookies Original chocolate with cream stuffing
- 4 Tablespoons butter melted
For the filling
- 24 ounces cream cheese softened
- 1 cup powdered sugar
- 3 cheesecake instant pudding
- ½ cup heavy cream plus a little more if needed
- 1 teaspoon Vanilla
- ½ teaspoon lemon juice
- 1 Large package of Swiss Cake Rolls the 'BIG BOX'
- 16 ounces Chocolate Frosting
Instructions
- Line the bottom of a 7 inch Spring-form pan with Parchment paper, and set aside.
- In a blender or food processor, place the Oreo cookies, and pulse them into fine crumbs.
- Melt the butter in the microwave, and pour the butter in the blender, or food processor, over the chocolate Oreo crumbs,
- Pulse a few more time to mix the butter well with the crumbs.
- Pour the crumbs into the Spring-form pan, and press evenly to form the crust.
- Place the pan in the freezer.
- In the mixing bowl of a stand mixer, add the cream cheese, powdered sugar, Jello cheesecake flavored pudding, and the heavy cream.
- Blend on low until well mixed. Scrape down the sides of the mixing bowl, and add the Vanilla and lemon juice, and blend until completely mixed.
- If the filling appears too thick, add a few drops of cream at a time until it thins a little, but not too much.
- Place the mixing bowl with the cheesecake in the refrigerator.
- Remove the Spring-form pan from the freezer.
- Cut the ends off of four of the Swiss Cake Rolls, and lay them in the bottom of the pan, with the swirl against the side of the pan.
- Cut several other Swiss Cake Rolls in half, to fit in between the four large rolls.
- Place the swirls against the side of the pan, and continue to fill the bottom of the pan until there are Swiss Cake Rolls lining the pan.
- Remove the cheesecake filling from the refrigerator, and pour the cheesecake in the pan on top of the Swiss Cake Rolls, until the pan is filled to the top.
- Smooth the cheesecake batter in the pan, and place the pan in the freezer, for at least 6 hours, or overnight for best results.
- When ready to serve, remove the Cheesecake from the freezer, and allow to sit at room temperature for 10 minutes. Remove the outside from the Spring-form pan.
- Fill a pastry bag with the chocolate frosting, and with the grooved fluted tip, make pointed dollops of frosting around the edge of the Cheesecake.
- Slice remaining Swiss Cake Rolls into half inch slices, and lay all around the top of the Cheesecake.
- Crumble up remaining pieces of Swiss cake roll, and sprinkle on top.
- Finish topping with Oreo crumbs when you cut the pieces of Cheesecake.
- Serve, and Enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
