Mini Rolo Cheesecakes Recipe for Sweet Tooths

Unleash a decadent mini rolo cheesecakes adventure that promises pure chocolate bliss in every delightful bite.

Creamy textures meld with caramel-studded chocolate candies for an irresistible dessert experience.

Small yet magnificent, these individual treats pack intense flavor into compact packages.

Rich cream cheese forms the luxurious base that cradles melted rolos throughout each miniature masterpiece.

Chocolate lovers will swoon over the perfect balance between smooth cheesecake and sweet candy fragments.

Sweet toppings and delicate presentation make these little delights perfect for spontaneous celebrations or quiet indulgent moments.

You’ll want to savor every single morsel of these magnificent miniature desserts.

Storage and Warming Tips for Mini Rolo Cheesecakes

• Store mini Rolo cheesecakes in an airtight container for up to 5 days, keeping them fresh and delicious.
• Wrap individual cheesecakes tightly in plastic wrap, then place in a freezer-safe container for maximum 2 months.
• Remove from freezer and let cheesecakes sit in refrigerator overnight for best texture and flavor restoration.
• Gently warm at room temperature for 15-20 minutes before serving to enhance taste and prevent soggy crust.

Perfect Pairings for Mini Rolo Cheesecakes

• Pair these mini Rolo cheesecakes with a smooth, full-bodied red wine like Cabernet Sauvignon, which complements the rich chocolate and caramel notes perfectly.
• Serve alongside a cold glass of whole milk or a creamy cappuccino to balance the sweetness and enhance the dessert's decadent texture.
• Add a scoop of vanilla bean ice cream to create a delightful temperature and flavor contrast that elevates the cheesecake's intense chocolate-caramel profile.
• Sprinkle some toasted chopped pecans or almonds on top of the cheesecake to introduce a nutty crunch that harmonizes with the smooth cheesecake base.

Add Some Flair to Mini Rolo Cheesecakes

• Gluten-Free Option: Replace Oreo cookies with gluten-free chocolate sandwich cookies and use certified gluten-free ingredients for the cheesecake filling.
• Vegan Transformation: Swap cream cheese with dairy-free cream cheese alternative, use plant-based butter, and replace eggs with mashed banana or commercial egg replacer.
• Caramel Lover's Version: Drizzle additional caramel sauce over the top of each mini cheesecake and sprinkle sea salt for an enhanced flavor profile.
• Low-Sugar Alternative: Use sugar substitute like stevia or monk fruit sweetener, select sugar-free chocolate cookies for the crust, and incorporate reduced-fat cream cheese.

FAQs for Mini Rolo Cheesecakes Fans

• Can I use a different type of cookie for the crust?

Yes, graham crackers or chocolate wafer cookies work great as alternatives to Oreos for the cheesecake base.

• How do I prevent cracks in my cheesecake?

Avoid overmixing the batter, bake in a water bath, and let the cheesecake cool gradually in the oven with the door slightly open to prevent sudden temperature changes.

• Are Rolos necessary for this recipe?

While Rolos add a delicious caramel chocolate flavor, you can substitute with other chocolate or caramel candies like Reese’s Cups or Milky Way if desired.

• Can I make these cheesecakes ahead of time?

Absolutely! These mini cheesecakes can be prepared up to 3 days in advance and stored covered in the refrigerator until ready to serve.

Mini Rolo Cheesecakes That Deliver Gooey Bites

• Perfect for parties, potlucks, or family gatherings where everyone craves a small, indulgent chocolate caramel dessert.
• Individual-sized cheesecakes allow guests to enjoy a sweet treat without feeling overwhelmed, making them ideal for various occasions.
• The combination of Oreo crust, creamy cheesecake, and Rolo chocolates creates a universally appealing dessert that satisfies all ages.

Mini Rolo Cheesecakes — What’s in Them

• Oreo Cookies: Classic chocolate sandwich cookies that create a rich, crunchy base for the cheesecake.
• Unsalted Butter: Helps bind the cookie crumbs and creates a smooth, compact crust.

• Cream Cheese: Provides the smooth, creamy texture and tangy flavor of the cheesecake.
• Granulated Sugar: Adds sweetness and helps balance the cream cheese's tanginess.
• Large Eggs: Bind the filling and help create a stable, silky texture.
• Vanilla Extract: Enhances the overall flavor with its warm, sweet aroma.
• Sour Cream: Adds moisture and a subtle tang to the cheesecake filling.

• Rolo Candies: Chocolate and caramel candies that add a decadent, sweet finish to the mini cheesecakes.
• Chocolate Sauce: Optional drizzle for extra chocolate flavor and visual appeal.
• Caramel Sauce: Optional drizzle that complements the Rolo candies' caramel center.

How to Put Together Mini Rolo Cheesecakes Like a Pro

Prepare Crunchy Oreo Base

Mix crushed Oreos with melted butter in a bowl until well combined and crumbly.

Press a tablespoon of the mixture firmly into each cupcake liner, creating a compact bottom layer.

Bake the base for 5 minutes, then remove and let cool while preparing the filling.

Whip Creamy Cheesecake Filling

• Cream cheese
• Sugar
• Vanilla extract
• Eggs

Beat the ingredients until smooth and creamy, ensuring no lumps remain.

Carefully pour the cheesecake mixture over the Oreo base in each cupcake liner.

Sprinkle Chocolate Rolo Surprise

Drop whole Rolos into the center of each cheesecake, gently pressing them slightly below the surface.

Bake Delightful Mini Cheesecakes

Place the muffin tin in a preheated oven at 325°F (163°C).

Bake for approximately 15-18 minutes, watching for slight wobbling in the center.

Cool And Garnish

Remove from oven and let cool completely at room temperature.

Refrigerate for at least 2 hours to set and become firm.

Optional: Drizzle melted chocolate or caramel on top before serving.

Mini Rolo Cheesecakes Tips You Don’t Want to Skip

• Crush Oreos Perfectly: Use a food processor or place cookies in a sealed bag and crush with a rolling pin for consistent, fine crumbs that create a smooth, even crust.
• Prevent Cracking Technique: Beat cream cheese at room temperature and avoid overmixing to ensure a silky, crack-free cheesecake surface that looks professionally made.
• Simplify Caramel Swirl: Warm Rolos slightly before chopping to make cutting easier and help them distribute more evenly throughout the cheesecake mixture.
• Control Moisture Level: Drain excess liquid from cream cheese to maintain the perfect creamy texture and prevent a watery cheesecake base.
• Bake with Water Bath: Place the muffin tin in a larger pan filled with hot water to create gentle, even heating that helps prevent cracks and promotes smooth texture.

Mini Rolo Cheesecakes Recipe

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4.6 from 20 reviews

• Total Time: 30 minutes
• Yield: 12 1x

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Description

Indulgent mini Rolo cheesecakes bring chocolate and caramel together in perfect harmony. Creamy cheesecake bases topped with chocolate drizzle and chopped Rolos invite you to savor each rich, delectable bite.

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Ingredients

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Main Ingredients:

• 8 ounces (225 g) cream cheese, softened
• 1 large egg
• 12 Oreo cookies, crushed into fine crumbs
• 12 Rolo chocolates, one for each cheesecake

Sweeteners and Flavorings:

• ¼ cup (50 g) granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup (60 ml) heavy cream
• ¼ cup caramel sauce (store-bought or homemade)
• ¼ cup (30 g) unsweetened cocoa powder

Additional Ingredients:

• 3 tablespoons unsalted butter, melted
• 6 Rolos, cut in half, for garnish

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Instructions

1. Preheat the oven to 325°F (163°C), ensuring the rack is positioned in the center for even baking.
2. Carefully arrange cupcake liners in a standard 12-cup muffin tin, creating a smooth, even base for the cheesecake cups.
3. Combine the crushed Oreo cookies with melted butter, stirring until the mixture resembles a cohesive, dark crumbly texture that will hold together when pressed.
4. Distribute the Oreo crust evenly among the cupcake liners, using approximately one tablespoon per liner and firmly pressing down to create a compact foundation.
5. Place the muffin tin in the preheated oven and bake the crust for 5 minutes, allowing it to set and develop a slightly toasted flavor.
6. Remove the crust from the oven and let it cool while preparing the creamy cheesecake filling.
7. In a large mixing bowl, blend cream cheese and sugar until smooth and fully incorporated, ensuring no lumps remain.
8. Carefully add eggs one at a time, mixing thoroughly after each addition to maintain a silky, uniform consistency.
9. Gently fold in sour cream and vanilla extract, creating a rich and luxurious cheesecake batter.
10. Pour the cheesecake mixture over the prepared Oreo crusts, filling each liner nearly to the top.
11. Sprinkle chopped Rolos across the surface of each cheesecake, allowing them to sink slightly into the batter.
12. Bake for 18-20 minutes, watching for a slight jiggle in the center that indicates perfect doneness.
13. Turn off the oven and crack the door open, letting the cheesecakes cool gradually to prevent cracking.
14. Once completely cooled, refrigerate the mini cheesecakes for at least 2 hours before serving.
15. Garnish with additional Rolos or a drizzle of chocolate sauce just before presenting.

Notes

• Swap standard Oreos with gluten-free cookies for celiac-friendly version.
• Use low-fat cream cheese and Greek yogurt to reduce overall calorie content.
• Chill cheesecakes completely before removing liners for cleaner presentation.
• Sprinkle extra chopped Rolos on top for enhanced chocolate caramel decadence.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 230
• Sugar: 17 g
• Sodium: 120 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg