Why You’ll Love This Recipe
- Decadent Flavor Combination: The blend of chocolate, caramel, and creamy cheesecake offers a luxurious taste experience.
- Perfect Portions: These mini cheesecakes are ideal for serving at gatherings or as individual treats.
- No Water Bath Needed: Baking in a cupcake tin eliminates the need for a water bath, simplifying the process.
- Quick Bake Time: Smaller size means faster baking and cooling compared to a full-sized cheesecake.
Crust:
- 1 cup Oreo crumbs (about 10-12 cookies, finely crushed)
- 2 tablespoons butter, melted
Cheesecake Filling:
- 12 ounces cream cheese, room temperature
- 1/2 cup light brown sugar
- 3 tablespoons all-purpose flour
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup chopped Rolos
Topping:
- 1/2 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- Caramel sauce
- Chocolate sauce
- Additional Rolos, halved
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Prepare the Crust:
- Preheat oven to 325°F (162°C). Line a cupcake pan with 12-15 cupcake liners.
- Combine Oreo crumbs and melted butter until well mixed.
- Divide mixture evenly among cupcake liners, pressing firmly into the bottom.
- Bake for 5 minutes, then remove from oven and set aside.
- Make the Cheesecake Filling:
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat cream cheese, brown sugar, and flour on low speed until smooth.
- Add sour cream and vanilla extract; mix until combined.
- Add eggs one at a time, beating slowly and scraping the bowl after each addition.
- Gently fold in chopped Rolos.
- Assemble and Bake:
- Distribute cheesecake filling evenly over the crusts in the cupcake liners.
- Bake for 13 minutes. Turn off oven and leave the door closed for an additional 10 minutes.
- Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then refrigerate until completely cooled and firm.
- Prepare the Topping:
- In a mixing bowl, whip cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract on high speed until stiff peaks form.
- Garnish and Serve:
- Pipe chocolate whipped cream onto each cooled cheesecake.
- Drizzle with caramel and chocolate sauce.
- Top each with half of a Rolo.
- Refrigerate until ready to serve.
- Yield: 12-15 mini cheesecakes
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 58 minutes
- Different Candies: Substitute Rolos with other chocolate-covered caramels or your favorite candy bars.
- Flavor Twists: Incorporate a tablespoon of peanut butter into the cheesecake batter for a chocolate-peanut butter combo.
- Alternative Crusts: Use graham cracker crumbs or vanilla wafer crumbs instead of Oreo crumbs for a different base flavor.
- Storage: Keep cheesecakes in an airtight container in the refrigerator for up to 4 days.
- Freezing: Place in a single layer in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: These cheesecakes are best enjoyed cold and do not require reheating.
What are Rolos?
Rolos are bite-sized chocolates filled with caramel, popular for their rich and chewy centers.
Can I use a different type of crust?
Yes, graham cracker or vanilla wafer crumbs can be used as alternatives to Oreo crumbs.
Mini Rolo Cheesecakes
- Total Time: 1 hour
- Yield: 12-15 mini cheesecakes
- Diet: Vegetarian
Description
Delight in these Mini Rolo Cheesecakes! A rich Oreo crust supports a creamy vanilla cheesecake studded with chopped Rolos, topped with chocolate whipped cream, caramel, and chocolate sauce. Perfectly portioned for gatherings, these bite-sized treats are as stunning as they are delicious.
Ingredients
Crust:
- 1 cup Oreo crumbs (about 10–12 cookies, finely crushed)
- 2 tablespoons butter, melted
Cheesecake Filling:
- 12 ounces cream cheese, room temperature
- 1/2 cup light brown sugar
- 3 tablespoons all-purpose flour
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup chopped Rolos
Topping:
- 1/2 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- Caramel sauce
- Chocolate sauce
- Additional Rolos, halved
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (162°C). Line a cupcake pan with 12-15 cupcake liners.
- Combine Oreo crumbs and melted butter, mixing well.
- Divide mixture among liners, pressing firmly. Bake for 5 minutes. Remove and set aside.
- Make the Cheesecake Filling:
- Lower the oven temperature to 300°F (148°C).
- Beat cream cheese, brown sugar, and flour on low speed until smooth.
- Add sour cream and vanilla, mixing until combined.
- Add eggs one at a time, beating slowly and scraping the bowl between additions.
- Gently fold in chopped Rolos.
- Assemble and Bake:
- Distribute cheesecake filling over the crusts in the cupcake liners.
- Bake for 13 minutes. Turn off the oven, leaving the door closed for 10 minutes.
- Crack the oven door and cool for 15-20 minutes before refrigerating.
- Prepare the Topping:
- Whip cold heavy cream, powdered sugar, cocoa powder, and vanilla on high speed until stiff peaks form.
- Garnish and Serve:
- Pipe whipped cream onto each cooled cheesecake.
- Drizzle with caramel and chocolate sauce. Top with a halved Rolo.
- Chill until ready to serve.
Notes
- For a flavor twist, mix in a tablespoon of peanut butter into the cheesecake batter.
- Substitute Rolos with other chocolate-caramel candies if desired.
- Use graham crackers or vanilla wafer crumbs as an alternative crust.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
