no bake swiss rolls with cream cheese filling
nostalgic flavor, made better
if you grew up loving those nostalgic little swiss roll snack cakes—chocolatey on the outside, creamy on the inside—get ready to fall in love with this better-for-you version.
these no bake swiss rolls taste like a dream, but they’re made with wholesome, plant-based ingredients you can actually feel good about eating.
rich, fudgy texture meets creamy filling
the texture? soft, rich, and slightly fudgy with the perfect amount of bite.
the filling is smooth, sweet, and creamy thanks to dairy-free cream cheese and a touch of maple syrup.
they hold their shape beautifully when chilled and slice cleanly just like the snack cake rolls we all know and love.
inspired by a classic
these rolls are inspired by the classic swiss rolls you might have packed in your school lunchbox—but made modern, elevated, and way more nourishing.
no dairy, no refined sugar, and no baking required. they’re naturally sweetened with maple syrup and made with almond flour, oat flour, cocoa powder, and almond butter for a satisfying chocolate dough that comes together in a food processor.
how to make them
you’ll roll the dough out between parchment, spread on a simple sweet cream cheese filling, and roll it all up like a dessert sushi roll.
after an hour in the freezer, you’ve got the ultimate plant-based treat that looks fancy but couldn’t be easier to make.
storage tips
store your rolls in the fridge for a softer bite or the freezer for a firmer texture.
they’ll keep in the fridge for up to 5 days and in the freezer for about 2 months—if they last that long.
the perfect anytime treat
these no bake swiss rolls are indulgent, nostalgic, and secretly nourishing.
perfect as a midday snack, after-dinner treat, or anytime you want a sweet bite that delivers on flavor and function.
if you love No Bake Swiss Rolls (Plant-Based!), then try these other recipes from upbeetandkaleingitblog!
Healthier No Bake Reese’s Peanut Butter Cup Bars
Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)
No Bake Pistachio Cheesecake Brownie Cups
8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)
Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust
No Bake Double Chocolate Bliss Rolls
The Best No Bake Peanut Butter Chocolate Cheesecake
No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake
Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches
Vegan Protein Chocolate Peanut Butter Cup Ice Cream
Date Sweetened No Bake Healthy Oreo Sandwiches
You Won’t Believe it’s Vegan Cookie Dough Banana Bread
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No Bake Swiss Rolls (Plant-Based!)
Ingredients
Method
- add the almond flour, oat flour, cocoa powder, maple syrup, almond butter, vanilla extract, and dairy-free milk to a food processor. blend until a thick dough forms. if the dough feels too dry, add a tiny splash more milk.
- place the dough between two sheets of parchment paper and roll it into a rectangle about 1/4-inch thick.
- in a small bowl, mix the dairy-free cream cheese and maple syrup until smooth and spreadable.
- spread the filling evenly over the dough, leaving a small border around the edges.
- gently roll the dough into a tight log using the parchment paper to help guide it. freeze the log for 1 hour to firm up. once set, slice into 7 rolls. add melted chocolate to the top if wanted. store in the fridge or freezer and enjoy chilled.
These are amazingly delicious! My children even said they didn’t to be dipped in chocolate! I’m making them again tomorrow, next week and next month. They will always be a permanent addition in my cookie rotation 😃 Thank you so much for sharing the recipe!
oh i love that!! thanks leslie!!