The Mini Rolo Cheesecake Recipe That’s as Fun to Eat as It Is to Make!

These Mini Rolo Cheesecakes are the ultimate indulgence for dessert lovers. Imagine a creamy cheesecake filling nestled in a buttery crust, topped with gooey caramel and chunks of Rolo candies.

These bite-sized treats are perfect for parties, gifting, or simply savoring alongside a cup of Hot Chocolate or a slice of The Nutella Brownie for the ultimate chocolate fix.

I made these for a movie night recently, and they were a huge hit! Everyone loved the blend of rich chocolate, creamy cheesecake, and that irresistible caramel center.

Plus, their mini size makes them feel extra special—no one can resist a dessert made just for them!

Why You Will Be Hooked?

• Perfectly portioned: These mini cheesecakes are great for serving at gatherings or enjoying on your own without overindulging.
• Decadent flavors: Chocolate, caramel, and creamy cheesecake come together in every bite.
• Easy to make: With simple ingredients and straightforward steps, they’re beginner-friendly.
• Party-perfect: Their adorable size makes them a standout addition to dessert spreads.

Mini Rolo Cheesecakes Recipe

These mini Rolo cheesecakes feature a creamy filling with bites of caramel-filled Rolos, a crunchy Oreo crust, and whipped chocolate topping. Perfect for any indulgent occasion!

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Prep Time 30 minutes mins

Cook Time 28 minutes mins

Total Time 58 minutes mins

Course Dessert

Cuisine American

Servings 15

Calories 242 kcal

Equipment

• Cupcake pan
• Cupcake Liners
• Mixing bowls
• Electric mixer (with paddle and whisk attachments)
• Spatula
• Measuring cups and spoons
• Piping bag

Ingredients

  

CRUST

• 1 cup 134g oreo crumbs
• 2 tbsp 27g butter, melted

CHEESECAKE FILLING

• 12 ounces 339g cream cheese, room temperature
• 1/2 cup 112g light brown sugar
• 3 tbsp 24g flour
• 1/2 cup 115g sour cream
• 1 1/2 tsp vanilla extract
• 2 eggs
• 3/4 cup 160g chopped rolos

TOPPING

• 1/2 cup 120ml heavy whipping cream, cold
• 3 tbsp powdered sugar
• 1 tbsp natural unsweetened cocoa powder
• 1/2 tsp vanilla extract
• Caramel sauce
• Chocolate sauce
• Rolos

Instructions

 

• Preheat oven to 325°F (162°C) and line a cupcake pan with liners.
• Mix Oreo crumbs and melted butter. Press 1 tablespoon into each liner and bake for 5 minutes. Cool.
  
• Reduce oven to 300°F (148°C). Beat cream cheese, brown sugar, and flour on low until smooth. Add sour cream and vanilla; mix well.
  
• Add eggs one at a time, mixing on low. Fold in chopped Rolos. Divide batter into liners, filling almost to the top.
  
• Bake for 13 minutes. Turn off oven, leave door closed for 10 minutes, then crack the door and cool for 15-20 minutes. Refrigerate until firm.
  
• Make whipped cream by beating heavy cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form.
  
• Pipe whipped cream onto cheesecakes, drizzle with caramel and chocolate sauce, and top with a halved Rolo. Serve chilled.
  

Nutrition Info:

Tips You Should Be Mindful About!

Here are some expert-level tips to elevate this Rolo Cheesecake Cupcake recipe and help you achieve professional-quality results:

1. Perfect Oreo Crust

• Use a food processor to ensure the Oreo crumbs are fine and uniform, which helps the crust hold together better. If you prefer a more intense chocolate flavor, add a pinch of espresso powder to the crust mixture.
• After pressing the crust into the liners, use the bottom of a small glass or measuring cup to compact it evenly for a firmer base.

2. Room Temperature Ingredients

• For the creamiest cheesecake filling, ensure that all ingredients—especially the cream cheese, eggs, and sour cream—are at room temperature. This helps avoid lumps and ensures a silky texture.

3. Gentle Mixing

• When adding the eggs, mix just until combined. Overmixing introduces air, which can cause the cheesecakes to crack. Fold in the chopped Rolos carefully to distribute them evenly without overworking the batter.

4. Even Baking

• For uniform baking, fill any empty cupcake liners in the pan with a small amount of water. This prevents uneven heat distribution and keeps the cheesecakes moist.

5. Controlled Cooling

• The gradual cooling method prevents the cheesecakes from sinking in the middle. If you’re short on time, wrap the pan in a towel during the cooling process to maintain a steady temperature.

6. Whipped Cream Mastery

• Chill the mixing bowl and beaters before whipping the cream to achieve stiff peaks more quickly. To stabilize the whipped cream further, add 1 teaspoon of unflavored gelatin dissolved in 1 tablespoon of warm water before whipping.

7. Flavor Enhancements

• Swirl a teaspoon of caramel sauce directly into the cheesecake batter for an extra layer of caramel goodness. Alternatively, sprinkle a pinch of sea salt on the topping to balance the sweetness and create a salted caramel effect.

8. Artful Presentation

• For a pro-level finish, drizzle the caramel and chocolate sauces in a crisscross pattern on top of the whipped cream before adding the halved Rolo. Use a squeeze bottle for precision.
• Garnish with a sprinkle of crushed Oreo crumbs or a light dusting of cocoa powder for an elegant touch.

9. Make Ahead for Better Flavor

• These cheesecakes taste even better the next day as the flavors meld and intensify. Plan ahead and prepare them at least 24 hours before serving.

Let me know if you want more insights or creative twists for this decadent dessert!

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