Mini Rolo Cheesecakes Recipe
Introduction
Mini Rolo cheesecakes are a delightful treat combining creamy cheesecake with the rich, caramel-chocolate flavor of Rolos. These bite-sized desserts are perfect for parties or an indulgent snack.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup sugar
- Mini Rolos, enough to top each cheesecake
- Prepared crust (such as graham cracker or cookie crust) for mini cheesecake cups
Instructions
- Step 1: In a bowl, thoroughly mix the softened cream cheese and sugar until smooth and creamy.
- Step 2: Spoon the cream cheese mixture onto your prepared crusts, filling each mini cup evenly.
- Step 3: Place a Mini Rolo on top of each cheesecake portion, gently pressing it in so it sticks.
- Step 4: Chill the mini cheesecakes in the refrigerator for at least 1-2 hours before serving to set.
Tips & Variations
- Use a cookie crust like crushed Oreos or gingersnaps for added flavor variation.
- For a richer taste, fold in a little vanilla extract into the cream cheese mixture.
- You can swap Mini Rolos for other chocolates like peanut butter cups or caramel squares.
Storage
Store mini Rolo cheesecakes in an airtight container in the refrigerator for up to 3 days. For best texture, enjoy chilled and avoid freezing, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecakes ahead of time?
Yes, you can prepare and chill them a day in advance. Just keep them refrigerated until ready to serve.
Is it necessary to chill the cheesecakes before serving?
Chilling helps the cheesecake set properly and improves the texture, so it is recommended for the best eating experience.
PrintMini Rolo Cheesecakes Recipe
These Mini Rolo Cheesecakes are a delightful no-bake treat combining creamy cheesecake filling with a crunchy crust and topped with gooey mini Rolos for a perfect bite-sized dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
Filling
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- 30–36 mini Rolos
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix thoroughly until the mixture resembles wet sand. Press the mixture firmly into the bottom of mini cheesecake pans or muffin tins lined with paper liners to form the crust base.
- Make the filling: In a large bowl, beat the softened cream cheese with granulated sugar and vanilla extract using an electric mixer until smooth and creamy, free of lumps. This creamy filling is the base of your cheesecake layer.
- Assemble: Spoon or pipe the cream cheese mixture evenly over the prepared crusts in each mini cheesecake cup, smoothing the tops gently with a spatula.
- Add Mini Rolos: Top each mini cheesecake with a single mini Rolo candy, pressing slightly to adhere it to the filling. The Rolos will soften while chilling and add a rich caramel flavor.
- Chill: Refrigerate the mini cheesecakes for at least 4 hours, preferably overnight, to allow them to set and the flavors to meld nicely.
- Serve: Carefully remove the cheesecakes from the pans or liners and serve chilled for a delightful, bite-sized dessert experience.
Notes
- Allow cream cheese to soften completely at room temperature for easier mixing and smoother filling.
- For extra flavor, add a teaspoon of vanilla extract to the filling.
- If mini Rolos are unavailable, caramel candies or chocolate-covered caramels can be used as substitutes.
- Ensure the cheesecakes chill long enough to fully set and avoid serving too soon.
- These cheesecakes are best served within 3 days if refrigerated.
Keywords: mini cheesecakes, Rolo cheesecakes, no-bake dessert, bite-sized cheesecake, caramel candy topping, holiday treats
