Description
These Mini Rolo Cheesecakes are rich, creamy, and packed with caramel and chocolate flavors! With a crunchy Oreo crust, smooth chocolate cheesecake filling, and gooey caramel from Rolo candies, these bite-sized treats are perfect for parties, holidays, or when you need an indulgent dessert in mini form.
Ingredients
Units
Scale
For the Oreo Crust:
- 12 Oreo cookies (crushed into fine crumbs)
- 3 tablespoons unsalted butter (melted)
For the Chocolate Cheesecake Filling:
- 2 (8 oz) blocks cream cheese (softened)
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 12 Rolo candies (one per cheesecake)
For the Topping:
- 1/4 cup caramel sauce (store-bought or homemade)
- 12 extra Rolo candies (for garnish)
- Chocolate shavings or crushed Oreos (optional)
Instructions
Make the Oreo 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 until combined.
- Divide evenly among cupcake liners and press down firmly.
- Bake for 5 minutes, then set aside to cool.
Make the Chocolate Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add cocoa powder, eggs, and vanilla extract, mixing until fully combined.
- Stir in sour cream and mix until smooth.
- Fill each cupcake liner halfway with cheesecake batter.
- Place a Rolo candy in the center of each, then cover with more batter until almost full.
- Bake for 18–22 minutes, or until centers are slightly set but still jiggly.
- Turn off oven, crack the door, and let cheesecakes cool inside for 10 minutes. Then transfer to a wire rack to cool completely.
Add the Topping:
- Drizzle caramel sauce over each mini cheesecake.
- Top with a Rolo candy and sprinkle with chocolate shavings or crushed Oreos if desired.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Store in the fridge for up to 5 days in an airtight container.
- For extra caramel flavor, add ¼ cup caramel sauce into the cheesecake batter before baking.
- You can make these ahead of time and freeze them for up to 3 months—just thaw overnight in the fridge before serving.