This Swiss Roll Cheesecake is a delicious no bake cheesecake recipe. It has an Oreo crust topped with Swiss Rolls and a creamy no bake cheesecake filling. Refrigerate or freeze until it sets up and then decorate! The ultimate Swiss Roll dessert recipe!
Swiss Roll Cheesecake
Did you grow up eating Swiss rolls? If so, you will get that classic feeling of childhood after one single bite.
A light and fluffy chocolate cake rolled up with creamy filling and dipped in chocolate. Pair with the cheesecake and this totally becomes incredible!
How To Make Swiss Roll Cheesecake
Step 1: Make the Oreo Crust. Pulse the Oreos, with the cream still in them, in a food processor until they’re all crumbs. Pour the crumbs into a bowl and add the melted butter. Stir until the butter has coated the crumbs and pour into the prepared 7-inch springform pan. Firmly press the crumbs evenly into the pan. I like to use the bottom of a cup or measuring cup to pack it in.
Step 2: Place the Swiss Rolls on top of the crust. Lay your Swiss rolls in the crust as directed in the printable recipe card below.
Step 3: Whip up your no bake cheesecake. Start by creaming the cream cheese until smooth. Beat in the powdered sugar, instant pudding mix, and heavy whipping cream until combined.
Beat in the vanilla extract and lemon juice. Pour on top of the swiss rolls and tap the pan on the counter to get the filling in all of the crevices.
Cover and freeze as recommended to allow the cheesecake to set up. Then decorate, slice, and serve. There’s a delicious homemade chocolate frosting here if you don’t want to decorate with store-bought frosting.
Do I have to freeze this cheesecake before serving?
If you do not freeze your cheesecake it at least needs to be refrigerated overnight. You want the cheesecake to set up so when you slice into the cheesecake it stays together. Otherwise, you can find it kind of falls apart.
Frequently Asked Questions
Swiss rolls are a sponge-like cake. It has a creamy filling in it that is rolled up. The Swiss roll is then dipped in a chocolate layer. An unforgettable dessert that is for sure.
You do need to refrigerate your cheesecake once it is made. Due to all the dairy in the cheesecake, it will spoil if left out at room temperature.
A good rule of thumb is to never allow your cheesecake to be set out for more than 2 hours at a time or bacteria can begin to grow at a more rapid pace.
Refrigerate for at least 30 minutes before pulling the cheesecake out to serve again if it was out for 2 hours.
No bake cheesecake has to have time to set up. Most of the time you need a minimum of 6-8 hours up to overnight. By allowing your cheesecake to fully set up, you will get that creamy velvety texture.
A no bake cheesecake contains no egg and can be made and refrigerated without being baked in the oven. A baked cheesecake of course has eggs and is baked in a water bath. No bake cheesecake offers a creamier texture, where baked can be a bit more dense in texture.
Both types of cheesecakes are incredible! If you are a fan of cheesecake, I recommend trying both methods to see what you think about the differences between the two.
The big pack are larger than the regular Swiss Rolls. You can substitute one for the other but you may need more of them since the regular cake rolls are smaller.
More No Bake Cheesecakes
Swiss Roll Cheesecake
- 20 – 25 Oreo cookies crushed
- 4 tablespoons butter melted
- 24 ounces cream cheese room temperature
- 1 cup powdered sugar
- 3 ounce package instant pudding mix cheesecake flavor
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 large package of Swiss Cake Rolls the “BIG PACK”
- 16 ounce store-bought chocolate frosting
- Line the bottom of a 7-inch springform pan with parchment paper. Lightly spray the sides of the pan with nonstick cooking spray and line with parchment paper. Set aside.
- Add the Oreo cookies to a food processor and pulse until fine crumbs form.
- Pour the melted butter over the cookie crumbs and pulse until the crumbs are thoroughly coated with butter.
- Dump the crumbs into the springform pan and firmly press evenly into the bottom of the pan to form the crust. Place the pan in the freezer or fridge to firm up while working on the filling.
- Add the cream cheese to a large mixing bowl. Using a hand mixer, beat on medium until creamy.
- Add the powdered sugar, cheesecake flavored instant pudding mix, and heavy cream to the cream cheese. Beat on low until combined. Scrape down the sides of the mixing bowl.
- Add the vanilla and lemon juice. Beat until incorporated. If the filling appears too thick, add a teaspoon of additional heavy 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’t stir it. Place the mixing bowl with the cheesecake batter in the refrigerator.
- Remove the springform pan from the freezer.
- Cut the ends off of four of the Swiss Cake Rolls to expose the cream swirls 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 in the pan on top of the Swiss Rolls until the pan is filled to the top. Give the pan a few taps on the counter to help release any air pockets.
- Smooth the cheesecake batter in the pan and place the pan in the freezer for at least 6 hours or preferably overnight for best results.
- When ready to serve, remove the cheesecake from the freezer and allow it to sit at room temperature for 10 minutes. Remove the outside ring from the springform pan.
- Place a star tip in the piping bag and then fill with chocolate frosting. 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.
- Cover with plastic wrap and store in the freezer.