Print

Mini Rolo Cheesecakes Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/mini-rolo-cheesecakes-recipe/