Dessert › Cake

Cookies and Cream Swiss Roll Cake

By Amy Flanigan

Updated Feb 5, 2023

Read 8 Reviews

Prep 25 minutes mins

Servings 10

By Amy Flanigan

Updated Feb 5, 2023

Jump to RecipeShare

This no-bake Cookies and Cream Swiss Roll Cake is the ultimate treat with layers of sliced Swiss Rolls and a creamy Oreo cheesecake filling.

And if you love this swiss roll cake, then definitely make a (from scratch) Chocolate Swiss Roll!

No Bake Oreo Swiss Roll Cake

Can you even stand it with this Swiss Rolls Cake???? I’ve made it twice. Two weekends in a row! Holy mother. I just love a dessert that requires such little effort, but looks so epic when it’s done.

My sweet boy turned seven…and then I cried for like 12 hours. Anyway. I had this cake pulled up on my computer and my son pleaded with me to make it when we celebrated with the family – as if he really needed to beg. Paleeeze. Little Debbie and I are like BFF.

Everyone loved it so much. I changed some of the ingredient amounts and method from the original – too lazy to chill the bowls first, so I froze the cake instead. But either one would make your toes curl. Seriously, you must make it!

Ingredients Needed

You’ll need just 5 ingredients to prepare this no bake cake!
(Scroll below to the printable recipe card for details and measurements.)

• Little Debbie Swiss Roll cakes – You’ll need 2, 13 ounce boxes , unwrapped and cut into 6 slices each. NOTE: You’ll lose some of the chocolate when you slice the cakes. It’s ok. Just gather them up and toss them into the pan. 
• Cream cheese – Make sure it’s softened to room temperature for easier blending.
• Powdered sugar – Avoid granulated sugar or the filling could end up grainy.
• Heavy whipping cream – Have it very well chilled.
• Oreos – Crumbled into small pieces. I used double stuffed!

How to Make Swiss Roll Cake

This no bake cake is easy to make in just a few simple steps!
(Don’t miss the printable recipe card below for all the details and measurements.)

1. Prepare a springform pan. Line a 9-inch springform pan with plastic wrap.
2. Make the filling. Beat cream cheese and powdered sugar together with an electric hand mixer, until smooth and creamy. Clean off the beaters and in a separate bowl, beat heavy cream until stiff peaks form, about 2 minutes. Working with 1/3 of the whipped cream at a time, gently fold into the cream cheese mixture until completely smooth and blended. Fold in Oreo pieces until combined.
3. Form the layered cake. Line bottom and up the sides of springform pan with Swiss Roll slices. Spoon filling in the center and spread evenly; top with remaining Swiss Roll slices to cover.
4. Freeze. Cover pan with plastic wrap and freeze for 4 hours.
5. Serve. To serve, turn pan out onto a cake plate and remove pan and wrap. Slice and be transported to bliss!

Proper Storage

• To store. This assembled cake will last 2-3 days in the refrigerator.
• Freeze. You can stick it back in the freezer, fully wrapped in plastic wrap and also in foil. It will keep up to 2 months. Thaw in the fridge overnight.

More No-Bake Chocolate Desserts:

• Easy Chocolate Mousse
• Chocolate Mousse Pie
• Frozen Banana Split Bites
• Chocolate Icebox Cake
• Ice Cream Sandwich Cake
• Chocolate Lasagna

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

4.88 from 8

No-Bake Cookies and Cream Swiss Roll Cake

Prep: 25 minutes mins

Chill: 4 hours hrs

Total: 4 hours hrs 25 minutes mins

Servings: 10

Rate Pin Print

This No-Bake Cookies and Cream Swiss Roll Cake is the ultimate treat with layers of sliced Swiss Rolls and a creamy Oreo cheesecake filling.

Ingredients 

1x2x3x

• ▢ 2 boxes (13 ounces each) Little Debbie Swiss Roll cakes, , unwrapped and cut into 6 slices each
• ▢ 8 ounce block cream cheese, , softened to room temperature
• ▢ 1/2 cup powdered sugar
• ▢ 1 & 1/2 cups cold heavy whipping cream
• ▢ 15 double stuffed Oreos, , crumbled into small pieces

Instructions 

• Line a 9-inch springform pan with plastic wrap. Set aside.
• In a large bowl, beat cream cheese and powdered sugar with an electric hand mixer, until smooth and creamy. Set aside.
• Clean off the beaters and in a medium bowl, beat heavy cream until stiff peaks form, about 2 minutes. Working with 1/3 of the whipped cream at a time, gently fold into the cream cheese mixture until completely smooth and blended. Fold in Oreo pieces until combined.
• Line bottom and up the sides of springform pan with Swiss Roll slices. Spoon filling in the center and spread evenly; top with remaining Swiss Roll slices to cover. Cover pan with plastic wrap and freeze for 4 hours.
• To serve, turn pan out onto a cake plate and remove pan and wrap. Slice and be transported to bliss!

Notes

Slicing the rolls. You’ll lose some of the chocolate when you slice the swiss roll cakes. It’s ok. Just gather them up and toss them into the pan.

Optimal chill time. The longer you freeze the cake, the harder it will become, obviously. I thought 4 hours was perfect to solidify, but still easy to cut.

Nutrition

Calories: 568kcal | Carbohydrates: 75g | Protein: 10g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 847mg | Potassium: 382mg | Fiber: 2g | Sugar: 44g | Vitamin A: 539IU | Vitamin C: 0.2mg | Calcium: 218mg | Iron: 6mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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