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