Mini Rolo Cheesecakes are rich, creamy, and filled with caramel goodness! These bite-sized cheesecakes feature a chocolate cookie crust, smooth chocolate cheesecake filling, and a gooey Rolo caramel center, all topped with whipped cream and extra Rolos. Perfect for parties, holidays, or whenever you need a decadent treat!
Why You’ll Love This Recipe
- Rich & Creamy: A smooth chocolate cheesecake filling with a hint of caramel.
- Bite-Sized & Perfect for Sharing: Made in a muffin tin for easy serving.
- Stuffed with Rolo Candies: A hidden caramel surprise in every bite.
- Make-Ahead Friendly: Can be prepared in advance for stress-free entertaining.
- No Water Bath Needed: Easy to bake with no fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cookie Crust:
- Oreo cookies (crushed)
- Unsalted butter (melted)
For the Chocolate Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Cocoa powder
- Eggs
- Vanilla extract
- Sour cream
- Melted chocolate
- Rolo candies
For the Topping:
- Whipped cream
- Caramel sauce
- Extra Rolos (chopped)
Directions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Mix crushed Oreos and melted butter until combined.
- Press 1 tablespoon of crust mixture into each liner.
- Bake for 5 minutes, then let cool.
Step 2: Make the Cheesecake Filling
- In a bowl, beat cream cheese, sugar, and cocoa powder until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla, sour cream, and melted chocolate until fully combined.
Step 3: Assemble the Mini Cheesecakes
- Spoon 1 tablespoon of cheesecake batter into each crust.
- Place one Rolo candy in the center, then cover with more batter.
- Bake for 18-20 minutes, or until set but slightly jiggly in the center.
- Let cool at room temperature, then refrigerate for at least 2 hours.
Step 4: Add Toppings & Serve
- Top with whipped cream, caramel drizzle, and chopped Rolos.
- Serve chilled and enjoy!
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Chill Time: 2+ hours
- Total Time: ~2 hours 35 minutes
Variations
- Salted Caramel Rolo Cheesecakes: Add a pinch of sea salt on top.
- Peanut Butter Rolo Cheesecakes: Swirl in 1 tablespoon peanut butter to the batter.
- No-Bake Version: Use a no-bake chocolate cheesecake filling and refrigerate.
- Gluten-Free: Use gluten-free cookies for the crust.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze (without toppings) for up to 2 months. Thaw overnight.
- Serving Tip: Serve cold for the best texture.
FAQs
Can I use a different cookie for the crust?
Yes! Try graham crackers or chocolate chip cookies.
Do I have to bake these in a water bath?
No! These mini cheesecakes bake evenly without one.
Can I use store-bought caramel sauce?
Yes! Drizzle it on top for extra flavor.
How do I make the cheesecake extra creamy?
Use room-temperature cream cheese and mix gently.
Can I make these without cocoa powder?
Yes! Just use extra melted chocolate instead.
What’s the best way to remove them from the liners?
Chill fully, then peel off liners gently for clean edges.
Can I use mini Rolos instead of full-sized?
Yes! Just place 2-3 mini Rolos in the center.
What pairs well with these cheesecakes?
A glass of milk, hot coffee, or caramel latte.
Can I add chocolate ganache on top?
Absolutely! A chocolate drizzle makes them extra decadent.
Can I make these in a mini muffin tin?
Yes! Adjust baking time to 12-15 minutes.
Conclusion
Mini Rolo Cheesecakes are creamy, chocolatey, and packed with gooey caramel—a fun and indulgent dessert for any occasion. With a hidden Rolo center and a rich chocolate filling, these bite-sized treats will be a hit with everyone. Try them today and enjoy a delicious, caramel-filled cheesecake experience!
Print
Mini Rolo Cheesecakes
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
These Mini Rolo Cheesecakes are rich, creamy, and packed with caramel-filled Rolo chocolates! With a buttery Oreo crust, smooth chocolate cheesecake filling, and gooey caramel drizzle, they’re the perfect bite-sized indulgence for caramel lovers!
Ingredients
For the Oreo Crust:
- 12 Oreo cookies, crushed into fine crumbs
- 3 tablespoons unsalted butter, melted
For the Chocolate Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup (30 g) unsweetened cocoa powder
- 1/4 cup (60 ml) heavy cream
- 12 Rolo chocolates, one for each cheesecake
For the Caramel Topping:
- 1/4 cup caramel sauce (store-bought or homemade)
- 6 Rolos, cut in half, for garnish
Instructions
1️⃣ Prepare the Crust
- Preheat oven to 325°F (163°C).
- Line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix crushed Oreos and melted butter.
- Press 1 tablespoon of the mixture into each cupcake liner.
- Bake for 5 minutes, then set aside.
2️⃣ Make the Chocolate Cheesecake Filling
- In a bowl, beat cream cheese and sugar until smooth.
- Mix in vanilla extract and egg, then add cocoa powder and heavy cream.
- Scoop cheesecake batter over each crust, filling ¾ full.
- Press one Rolo chocolate into the center of each.
3️⃣ Bake & Cool
- Bake for 18-20 minutes, until set but slightly jiggly in the center.
- Let cool at room temperature, then chill for at least 2 hours.
4️⃣ Garnish & Serve
- Drizzle with caramel sauce and top with half a Rolo before serving.
- Enjoy chilled for the best texture!
Notes
🍫 Extra Chocolatey? Drizzle with melted chocolate before serving.
🔥 No-Bake Version? Use a no-bake cheesecake filling and freeze for 1 hour.
🌱 Dairy-Free? Use vegan cream cheese, dairy-free chocolate, and coconut cream.
🥜 Peanut Butter Twist? Swap Rolos for mini Reese’s cups.