No-Bake Cheesecake Roll with Creamy Filling & Chocolate Drizzle
Make this no-bake cheesecake roll with whipped cream and chocolate drizzle. A creamy, all-season treat perfect for parties and holidays!
Equipment
- Food processor (for crushing cookies)
- Large mixing bowl (for filling)
- Medium mixing bowl (for crust)
- Parchment paper
- Rolling pin (for flattening crust)
- Electric mixer or whisk (for cream cheese)
- Spatula (for spreading and folding)
- Baking sheet or tray (for chilling)
- Knife (for slicing)
- Measuring cups and spoons
- Refrigerator and freezer
Ingredients
- 24 chocolate cookies cream removed
- 4 tbsp unsalted butter melted
- 8 oz cream cheese softened
- ½ cup sweetened condensed milk
- 1 cup whipped cream or whipped topping
- 2 tbsp chocolate syrup for drizzle
- 2 tbsp white chocolate syrup for drizzle
- 2 tbsp crushed chocolate crumbs for garnish
Instructions
- Separate the chocolate cookies and remove the cream. Crush the cookies into fine crumbs using a food processor.
- Mix the crushed Oreos with melted butter until combined. Spread the mixture onto parchment paper and flatten it into a thin rectangle using a rolling pin. Chill for 10 minutes.
- In a bowl, beat cream cheese until smooth. Add sweetened condensed milk and mix until combined. Fold in whipped cream until light and fluffy.
- Spread the cheesecake filling evenly over the chilled Oreo base. Carefully roll it up sushi-style using the parchment paper as a guide. Freeze for at least 1 hour to firm up.
- Slice into pieces and drizzle with chocolate syrup and white chocolate syrup. Garnish with crushed chocolate cookies crumbs and serve chilled.
