Mini Rolo Cheesecakes Recipe

Introduction

These Mini Rolo Cheesecakes are a delightful treat combining creamy cheesecake, a crunchy Oreo crust, and gooey Rolo chocolates. Perfectly portioned for parties or a special dessert, they offer a luscious blend of flavors in every bite.

Ingredients

• 1 cup (134g) Oreo crumbs
• 2 tbsp (27g) butter, melted
• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (112g) light brown sugar
• 3 tbsp (24g) flour
• 1/2 cup (115g) sour cream
• 1 1/2 tsp vanilla extract
• 2 eggs
• 3/4 cup (160g) chopped Rolos
• 1/2 cup (120ml) heavy whipping cream, cold
• 3 tbsp powdered sugar
• 1 tbsp natural unsweetened cocoa powder
• 1/2 tsp vanilla extract
• Caramel sauce for drizzling
• Chocolate sauce for drizzling
• Extra Rolos for topping

Instructions

1. Step 1: Preheat your oven to 325°F (162°C) and line a cupcake pan with paper liners.
2. Step 2: Combine the Oreo crumbs with melted butter, then press about 1 tablespoon into the bottom of each liner. Bake for 5 minutes, then set aside to cool.
3. Step 3: Lower the oven temperature to 300°F (148°C). In a mixing bowl, beat the cream cheese, brown sugar, and flour on low speed until smooth.
4. Step 4: Add the sour cream and vanilla extract to the mixture and mix until well combined.
5. Step 5: Add eggs one at a time, mixing gently after each addition. Fold in the chopped Rolos carefully.
6. Step 6: Divide the batter evenly among the liners, filling each almost to the top.
7. Step 7: Bake for 13 minutes. Then turn off the oven, keep the door closed for 10 minutes, and afterward crack it open slightly and let cool for 15-20 minutes. Refrigerate the cheesecakes until firm.
8. Step 8: For the whipped cream topping, beat the cold heavy cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
9. Step 9: Pipe or spoon the whipped cream onto each cheesecake, drizzle with caramel and chocolate sauces, and top with a halved Rolo. Serve chilled.

Tips & Variations

• Use full-fat cream cheese and sour cream for the creamiest texture and richest flavor.
• Press the crust firmly into the liners to prevent crumbling when serving.
• Try replacing Rolos with your favorite chocolate candy for a different twist.
• For a more intense chocolate flavor, add a teaspoon of espresso powder to the batter.
• Allow the cheesecakes to chill for at least 4 hours or overnight for best results.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them without whipped cream topping for up to 1 month. Thaw in the refrigerator before serving and add fresh whipped cream and toppings just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, these cheesecakes can be prepared a day ahead. Refrigerate after baking and chilling. Add whipped cream and toppings just before serving to keep them fresh.

What if I don’t have Rolos? Can I use another candy?

You can substitute Rolos with caramel-filled chocolates, chocolate chips, or toffee bits depending on your preference. The flavor and texture will vary slightly but will still be delicious.

Mini Rolo Cheesecakes Recipe

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4.7 from 59 reviews

These Mini Rolo Cheesecakes combine a creamy cheesecake filling with the rich, gooey goodness of chopped Rolos, all atop a crisp Oreo crust. Individually portioned in cupcake liners, they are perfect for parties or dessert anytime. Topped with a luscious cocoa whipped cream, drizzles of caramel and chocolate sauces, and a halved Rolo for garnish, these cheesecakes deliver a decadent bite-sized treat that’s sure to impress.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 58 minutes
• Yield: 15 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup (134g) Oreo crumbs
• 2 tbsp (27g) butter, melted

Cheesecake Filling

• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (112g) light brown sugar
• 3 tbsp (24g) flour
• 1/2 cup (115g) sour cream
• 1 1/2 tsp vanilla extract
• 2 eggs
• 3/4 cup (160g) chopped Rolos

Cocoa Whipped Cream

• 1/2 cup (120ml) heavy whipping cream, cold
• 3 tbsp powdered sugar
• 1 tbsp natural unsweetened cocoa powder
• 1/2 tsp vanilla extract

Toppings

• Caramel sauce (for drizzling)
• Chocolate sauce (for drizzling)
• Rolos, halved (for garnish)

Instructions

1. Prepare crust: Preheat the oven to 325°F (162°C) and line a cupcake pan with liners. Mix together the Oreo crumbs and melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner, creating an even crust layer. Bake the crusts for 5 minutes, then remove from oven and let them cool.
2. Make cheesecake batter: Lower the oven temperature to 300°F (148°C). In a mixing bowl, beat the cream cheese, light brown sugar, and flour on low speed until smooth and creamy. Add the sour cream and vanilla extract, mixing thoroughly until combined.
3. Add eggs and Rolos: Add the eggs one at a time to the batter, mixing on low speed after each addition until incorporated. Gently fold in the chopped Rolos to ensure they are evenly distributed without overmixing.
4. Fill liners and bake: Spoon the batter evenly into the prepared liners, filling each almost to the top. Bake in the preheated oven for 13 minutes. After baking, turn the oven off but leave the door closed for 10 minutes to let the cheesecakes settle gently. Then crack the oven door open and allow the cheesecakes to cool for an additional 15 to 20 minutes. Transfer the pan to the refrigerator and chill until the cheesecakes are firm.
5. Make cocoa whipped cream: Meanwhile, whip the cold heavy cream with powdered sugar, natural cocoa powder, and vanilla extract until stiff peaks form. This velvety whipped cream will add a rich, chocolatey topping to the cheesecakes.
6. Assemble and serve: Pipe or spoon the cocoa whipped cream on top of each chilled cheesecake. Drizzle caramel and chocolate sauces over the whipped cream, and finish by placing a halved Rolo on each cheesecake as a garnish. Serve these mini cheesecakes chilled for best texture and flavor.

Notes

• Use room temperature cream cheese to ensure a smooth batter and prevent lumps.
• Do not overbake the cheesecakes; they should still have a slight jiggle in the center when done.
• Allow cheesecakes to cool gradually in the oven to avoid cracking.
• Chilling thoroughly is essential for firm, sliceable mini cheesecakes.
• For easier piping, chill the whipped cream slightly before topping.
• You can substitute Rolos with your favorite caramel chocolates if preferred.

Keywords: mini cheesecakes, Rolo, Oreo crust, caramel cheesecake, chocolate whipped cream, bite-sized dessert