Roll Cake with No-Bake Cheesecake Filling. Skip the crust: use cheesecake filling in a parfait and invent a whole new "layer cake." Mix the filling, then put some in a glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers. This no-bake cheesecake filling for a cake is the best!

I use this technique whenever I want to fill a cake with something that is soft or less thick than. This no-bake cheesecake has a light texture that's less dense than baked cheesecake. The filling stars cream cheese, rich mascarpone cheese, and fresh whipped cream, which you'll combine and Nutritional Information. You can have Roll Cake with No-Bake Cheesecake Filling using 12 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Roll Cake with No-Bake Cheesecake Filling

It's of Batter for roll cake.
It's 3 of Whole egg.
It's 45 grams of Granulated sugar.
It's 60 grams of Cake flour.
It's 10 grams of Cornstarch.
You need of No bake cheesecake.
Prepare 100 grams of Philadelphia cream cheese.
Prepare 20 grams of Granulated sugar.
You need 100 ml of Heavy cream.
Prepare 1 tbsp of Lemon juice.
Prepare 1 of pack Yogurt (from a 3-pack).
It's 5 grams of Gelatin powder.

Soft chocolate cake roll filled with light and fluffy frosting with folded mini marshmallows, drizzled with chocolate syrup and topped with marshmallows. Moist gingerbread cake filled with spiced creamy filling. A delicious twist on the traditional Christmas gingerbread cake. New no-bake cheesecake recipe and for this time: No-bake chocolate cheesecake (without gelatin).

Roll Cake with No-Bake Cheesecake Filling instructions

First, make the spongecake. Line a baking sheet with parchment paper..
Mix the eggs very well and then add the granulated sugar..
Whip the mixture with a hand mixer for about 10 minutes in a double boiler. The eggs will be cooked if the water temperature is too high, so it should be around 50 - 60°C..
Remove the bowl from the hot water and keep whipping for another 10 minutes. Turn the mixer to low. The bubbles will change from large to small, and the texture becomes thick. Divide into half..
Sift the flour and cornstarch and add to the bowl, mix gently with a spatula and do not knead. Add the rest of the egg, and mix well by scooping up from the bottom..
Pour the batter into the baking sheet. Flatten the surface with a spatula. Don't take too long as the bubbles will collapse..
Bake for 10-15 minutes in the preheated oven at 180°C. I baked for 12 minutes while checking the color..
Gently remove the parchment paper soon after baking and put the cake into a plastic bag to avoid drying. Handle the cake gently..
Make no-bake cheesecake. Dissolve the gelatin in 50 ml of hot water..
Mix the cream cheese until it becomes creamy, then add the granulated sugar. If the cream is too hard, mix it in a double boiler..
Whip the heavy cream until it becomes a soft meringue, and add to the bowl..
Add the pack of yogurt, mix it in, add the dissolved gelatin little by little and stir it in. It's soft at this point so chill the mixture for 1 hour in fridge..
The cream cheese will be set after chilling in the fridge, so mix lightly with a spatula. Spread the cheesecake mixture on the spongecake evenly, leaving about 1.5 cm at the edge..
Roll up the sponge cake gently, wrap it over parchment paper with plastic wrap, and rest for more than 3 hours (if possible one night) in the fridge..
It's done. It looks simple, but the inside is no-bake cheesecake. It's win-win!.

Pour the filling into the pan. When I photograph beautiful cakes like this, it sometimes makes me wish I wasn't the Queen of Brown Food. Because this is a NO BAKE Mango Cheesecake, it's made with gelatin to set the filling. I use powdered gelatin because it's readily available at supermarkets. And this pumpkin cheesecake cake roll will excite your taste buds!