Swiss Cake Roll Cheesecake (No-Bake)
Do you love sweet treats? Well, this Swiss Cake Roll Cheesecake will be a wonderful choice to share with your friends and family. With Swiss Rolls being a beloved childhood dessert, this cake takes a classic dessert and turns it into an amazing cheesecake.
Swiss Cake Roll Cheesecake
- Oreo cookies – Original chocolate with cream stuffing
- Unsalted Butter- Its best to use unsalted to control the amount of salt in a recipe.
- Cream cheese –It’s always best to use softened or room temperature cream cheese.
- Powdered sugar- This is the best sugar for home-made frosting.
- Package of Jello Instant pudding – You want to grab the small package and this will be for your cheesecake flavor.
- Heavy cream –The heavy cream will whip and hold its form better then whipping cream.
- Vanilla- It’s always best to use pure vanilla for the best flavoring.
- Lemon juice- This will help with balancing the fatty and cheesy taste of the cream cheese.
- Package of Swiss Cake Rolls –These will be for your topping and be sure to use the ‘BIG BOX’
- Chocolate Frosting- This will be a topping and another ingredient that is a sweetener.
How to Make Swiss Cake Roll Cheesecake
Line the base of a 7 inch Spring-form pan with Parchment paper, and set aside. In a blender or food processor, place the Oreo treats, and gently crumble them into fine crumbs. Melt the margarine in the microwave, and pour the spread in the blender, or food processor, over the chocolate Oreo crumbs, Pulse a couple of more times to blend the margarine well with the crumbs. Pour the pieces into the Spring-structure container, and press to shape the crust. Place the pan in the cooler.
In the blending bowl of a stand blender, include the cream cheese, powdered sugar, Jello cheesecake pudding, and the heavy cream. Blend on low until well mixed. Scrape down the sides of the blending bowl, and include the Vanilla and lemon juice, and mix until totally mixed. If the filling shows up excessively thick, include a couple of drops of cream at a time until it thins a bit, however not very much. You need it to be thick, yet not all that thick you can mix it. Place the bowl in with the cheesecake in the fridge.
Take out the Spring-form dish from the freezer.
Cut the ends off of four of the Swiss Cake Rolls, and lay them in the base of the container, with the twirl against the side of the pan. Cut a few different Swiss Cake Rolls into equal parts, to fit in the middle of the four huge rolls. Place the whirls against the side of the sides, and keep on filling the base of the skillet until there are Swiss Cake Rolls covering the pan.
Take out the the cheesecake filling from the cooler, and pour the cheesecake in the container on head of the Swiss Cake Rolls, until the dish is filled to the top. Smooth the cheesecake into the pan, and place the container in the cooler, for in any event 6 hours, or overnight for best results. When prepared to serve, take out the Cheesecake from the cooler, and let it sit at room temperature for 10 minutes. Take the outside from the Spring-structure pan. Fill piping bag with the chocolate icing, and with the fluted tip, make pointed spots of icing around the edge of the Cheesecake.
Slice staying Swiss Cake Rolls into half inch cuts, and lay all around the head of the Cheesecake. Crumble up residual bits of Swiss cake roll, and sprinkle on top. Finish finishing off with Oreo morsels when you cut the bits of Cheesecake.
Serve, and Dig In!
What Type of Cake is Swiss Roll?
Swiss Rolls are a spongy chocolate cake that is filled with a vanilla cream frosting. The cakes are then covered with a thin chocolate coating. It a delicious combination.
Do I Have to Refrigerate This Cake?
Because this is a cheesecake, you will want to keep it in the refrigerator. The cheesecake should not be at room temperature for more than a few hours.
More Cheesecake Recipes
- Mini Pumpkin Cheesecake Bites
- No Bake Tie Dye Cheesecake
- Strawberry Shortcake Cheesecake
- Lemon Meringue Cheesecake
- Cotton Candy Cheesecake
Swiss Cake Roll Cheesecake
FOR THE CRUST:
- 20 - 25 Oreo cookies original chocolate with cream stuffing
- 4 Tablespoons of butter melted
FOR THE 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
- 1/2 teaspoon lemon juice
- 1 large package Swiss Cake Rolls the 'BIG BOX'
- 1 container of Chocolate Frosting
- 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. You want it to be thick, but not so thick you can stir it. 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. (see photos)
- 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!