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Mini Rolo Cheesecakes


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  • Author: Isabella
  • 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 1012 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