No-Bake Cookies and Cream Swiss Roll Cake
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.
Servings: 10
Ingredients
- 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