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Mini Rolo Cheesecake

Mini Rolo Cheesecake: A Creamy Chocolate Dream Delight

Indulge in the delightful Mini Rolo Cheesecake, a treat featuring a crunchy Oreo crust and a creamy filling with gooey caramel-filled Rolos.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Oreo crumbs Provides a crunchy, chocolate base for the crust.
  • 4 tablespoons Butter (melted) Binds the crust together for structure.
For the Cheesecake Filling
  • 16 ounces Cream cheese (room temperature) Gives the cheesecake its creamy flavor.
  • 1/2 cup Light brown sugar Adds sweetness and richness.
  • 2 tablespoons Flour Helps stabilize the filling.
  • 1/2 cup Sour cream Contributes creaminess and tanginess.
  • 1 teaspoon Vanilla extract Enhances the flavor profile.
  • 2 large Eggs Binds the filling and helps it set.
  • 1 cup Chopped Rolos Adds sweet and gooey caramel bites to the filling.
For the Topping
  • 1 cup Heavy whipping cream (cold) Creates a fluffy, stable topping.
  • 1/4 cup Powdered sugar Sweetens and stabilizes the whipped cream.
  • 2 tablespoons Natural unsweetened cocoa powder Enhances the chocolate aspect of the whipped cream.
For Garnishing
  • 1/4 cup Caramel sauce Drizzle on top for added sweetness.
  • 1/4 cup Chocolate sauce For drizzling, adds extra chocolate flavor.

Equipment

  • Cupcake Pan
  • Mixing bowls
  • Mixer
  • Silicone spatula

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (162°C) and prepare a cupcake pan with liners.
  2. In a medium bowl, mix the Oreo crumbs and melted butter. Press the mixture into cupcake liners and bake for 5 minutes.
  3. Lower the oven temperature to 300°F (148°C). Beat cream cheese, brown sugar, and flour until smooth.
  4. Add sour cream and vanilla; mix well. Incorporate eggs one at a time, mixing on low.
  5. Fold in chopped Rolos, then evenly divide the batter into the liners.
  6. Bake for about 13 minutes until set around the edges but slightly jiggly in the center.
  7. Cool in the oven for 10-20 minutes. Chill in the refrigerator for at least 2 hours.
  8. Beat the cold whipping cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form.
  9. Pipe the whipped cream onto the cooled cheesecakes and drizzle with caramel and chocolate sauces.
  10. Top each cheesecake with a halved Rolo before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 400IUCalcium: 30mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for the best results. Store cheesecakes in an airtight container for up to 3 days or freeze for longer storage.

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