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.
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 (from the mastermind, Kristan) and Trevor 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 that instead of Skylander cupcakes to go with his Skylander themed birthday party the following weekend with friends, he asked for this again. I was so disappointed. #not
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!
other no-bake desserts we love!
And if you love this Swiss Rolls Cake, then definitely make a (from scratch) Swiss Roll Cake!
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 Facebook, Instagram, Pinterest, and YouTube!
How To Make This Swiss Rolls Cake Recipe
No-Bake Cookies and Cream Swiss Roll Cake
Ingredients
- 2 13 ounce boxes 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!
After cutting, do the left overs go in the freezer or the fridge?
Yes. Because this cake contains dairy, any leftovers will need to be refrigerated.
Amazing!!! I did loose chocolate when I sliced the Debbies but no worry. I used the chocolate scraps to top the cake with powdered sugar. Looks beautiful. And from the spoon tastes of the filling I can’t wait to dig in.
Hi Amy,
I’m loving this recipe. Thinking of trying it for a church “birthday” dinner. There are cakes for each month of the year, and mine is December. I’m wondering if I could add a chocolate ganache over the top , just enough to drip a little over the sides but not cover them? Then I could add some decor (maybe dipped strawberries) to the top. Any suggestions you have would be so welcomed!! Thank you. -Laura
It’s pretty decadent as is, but if you want to add a ganache on top, go for it! Just that much more delish.
I have no idea how you cut the Swiss rolls because mine look TERRIBLE!
I did however add an extra 1/2 cup of powered sugar and some vanilla.
I’m going to leave it in the fridge for 24 hours for a get-together tomorrow. I’m a little disappointed it’s going to look terrible, but at least it will taste good! There was leftover filling…. oh. my. gosh. If I were that rich I’d be giving Bill Gates a run for his money!
I guess…gently? I have no idea what you did. Hm. I have made this countless times and it always looks like the pictures. But yes, delicious nonetheless!
Try flossing thread, instead of a knife. (from the button, they crush if cut on top down.
If you think there’s a problem you could always frost it in more whipped cream.
Holy whoa!!
I can’t even with this cake. If given the opportunity, I could eat an entire box of swiss cake rolls. Trevor is a smart kid!
So outrageous and fun :) !
This recipe is so fun!
I am with YOU. I love dishes that look like I slaved and/or give the impression I am an culinary genius that are super easy and simple.
This falls easily in that category. I can see why you make it twice in quick succession.
Try cutting the Debbies with flossing thread, it might give you a cleaner cut.
It feels a little wrong that I kind of sort of love this. (Don’t tell the health bloggers…they’ll probably disown me.)
I just showed my husband and he literally told me a date in July to make it because he won’t be worried about his weight.
Making my own version of this right now for my son’s birthday party tomorrow!! I can not wait to try it! Looks amazing!
I must have this. NOW :)
I want this so much.
OMG THIS LOOKS INSANE! I love it!
So. Freaking. EPIC!!
I am speechless. Seriously.
I blogged this a few weeks back too! Isn’t it amazing. I made it twice too. The second time I filled it with chocolate mousse! OMG! So good! I used 2 boxes of the Swiss rolls too! We think alike lady!
Oh, no kidding?? I missed that! I shared Kristan’s video on FB – did you see it? It’s her assembling the cake. And Trevor was like “OHMYGOD” – he’s totally my kid. You and I are always in sync!
Holy Little Debbie Swiss Roll cakes CAKE!!! Wow-za. . this is brilliant! My oldest is turning 8 next month and we were going over (or, she was asking/telling me) what she wanted for her birthday yesterday. . no more princess pink stuff .. she’s “older” now. :(
Haha! Haley is 9 and still into the princesses. Keep wondering when that will end?!
Amy,
This post really gave me a good laugh first thing in the morning. You have really outdone yourself on this one!! Easy, and scrumptious! Keep’em coming!!!
Every morning should start out with a laugh…and cake. Right?