Short Description

Mini Rolo Cheesecakes are the perfect bite-sized dessert for chocolate and caramel lovers. These creamy, rich cheesecakes feature a chocolate cookie crust, a luscious cheesecake filling, and a decadent caramel Rolo topping. They are easy to make and ideal for parties, special occasions, or an indulgent treat at home.

Why You’ll Love This Recipe

Perfectly portioned individual cheesecakes
Rich and creamy texture with a chocolatey crunch
Gooey caramel and chocolate from the Rolos add a delightful surprise
Easy to make with simple ingredients
Great for entertaining or gifting

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate sandwich cookies (crushed)
Unsalted butter (melted)
Cream cheese (softened)
Granulated sugar
Vanilla extract
Eggs
Sour cream
Rolos (chopped and whole for topping)
Caramel sauce (optional, for drizzling)

Directions

Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
In a bowl, mix the crushed chocolate cookies with melted butter until combined. Press a spoonful of the mixture into the bottom of each cupcake liner to form the crust.
In a separate bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and eggs one at a time, mixing well after each addition.
Fold in the sour cream and chopped Rolos, then divide the batter evenly among the cupcake liners.
Bake for 18-20 minutes or until the centers are set. Let them cool to room temperature before refrigerating for at least 2 hours.
Once chilled, top each mini cheesecake with a whole Rolo and a drizzle of caramel sauce.
Serve 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

Chocolate Lovers: Add a drizzle of melted chocolate over the top.
Salted Caramel: Sprinkle a pinch of sea salt over the caramel drizzle for a sweet-salty contrast.
Nutty Delight: Mix in crushed pecans or almonds for added crunch.
Different Candy: Swap Rolos for mini peanut butter cups or caramel-filled chocolates.
Gluten-Free: Use gluten-free chocolate cookies for the crust.

Storage/Reheating

Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap each mini cheesecake in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Reheating: These cheesecakes are best enjoyed chilled, so no reheating is necessary.

FAQs

How do I prevent cracks in my cheesecakes?

Avoid overmixing the batter and do not overbake. Let them cool gradually before refrigerating.

Can I make these ahead of time?

Yes, these mini cheesecakes can be made a day in advance and stored in the fridge.

Do I need a water bath for mini cheesecakes?

No, mini cheesecakes bake evenly without a water bath.

Can I use a different type of cookie for the crust?

Yes, graham crackers or any chocolate cookie will work.

How do I know when the cheesecakes are done?

The centers should be set but slightly jiggly. They will firm up as they cool.

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works perfectly for drizzling.

What if I don’t have cupcake liners?

You can grease the muffin tin well, but liners make removal easier.

Can I make these cheesecakes without eggs?

Try using an egg substitute like applesauce or a commercial egg replacer.

Can I make these in a mini muffin tin?

Yes, just adjust the baking time to 10-12 minutes.

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese yields a richer, creamier texture.

Conclusion

Mini Rolo Cheesecakes are the ultimate treat for caramel and chocolate lovers. With their creamy cheesecake filling, chocolatey crust, and gooey Rolo topping, they are irresistible. Whether for a party or a personal indulgence, these mini desserts will always be a hit. Try them today and enjoy every delicious bite!