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
Units
Scale
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.